Before I talk about this tart, funky cocktail, I need to say thank you to everyone for all the well-wishes on my last post. Just so much gratitude coming from this direction. Having everyone rooting for me felt like the best present ever. A million thanks with just as many exclamation points! Onward. [click to continue…]
Before we left for my first surgery, Paul decided that we should just pretend we were going to Murray’s. So we did. I was being grumpy and whiny and he just kept asking me what kind of cheese I was going to get. I picked a stinky one—one that I imagined might get him some looks when he sat with it in the waiting room—and we walked a few blocks down to the hospital. [click to continue…]
If you follow me on instagram, you’ve likely already gotten a peek at some of the fun drink experiments I’ve been doing for Serious Eats. I like the work I do on them both because of how much better I’ve become at developing recipes and how it makes me push myself to use ingredients in new ways. It’s a good feeling. I suspect many of you have those sort of kitchen moments as well. As we cook more and more, it’s so cool to feel those “Aha!’ moments happen very organically and more frequently, right?
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Let me state the obvious here: this isn’t the prettiest dessert at the party. What it lacks in looks it makes up for in the minimal effort/high level of fanciness department, which is a department that I completely made up, but is very important to me. It’s super easy (one bowl), but it seems super fancy (has a French name). I adapted this recipe ever-so-slightly from my friend Dan’s recipe for Berry Clafoutis and was inspired to make a cookie flavored clafoutis by this Chocolate Chip Cookie Clafoutis from Big Girls Small Kitchen.
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I made a this drink and it was so delicious and the most pretty color! The hue comes only from the bitters.
I’m trying to up my guest post game here on the blog and this week I was so psyched to have Kris from 80twenty share Big Cluster Pumpkin Spice Granola.
I had a lot of thoughts and feelings about Conde Nast getting rid of its internship program. As a former unpaid Conde intern (DOMINO GLORY DAYS YOU GUYS) and as a lady who pays her own bills, I sincerely hope they take a look at what they could do to make the internship program more accessible for folks of all socio-economic backgrounds. And by that I mean paid. [click to continue…]
Hey friends, Autumn here! I’m so tickled to have a guest post from Kris at 80twenty here today. 80twenty is all about the balance between good & good for you and Kris shares gorgeous, vibrant recipes there (Roasted Cauliflower with Pomegranate, Lentils, & Salted Yogurt? Yes!). She is such a warm, bright woman and it really shows on her site. I feel lucky to know her and lucky that she’s here today! Enjoy! (And OMG Pumpkin Spice! YESSSS!)
I have a confession to make. I get weak in the knees for food with texture. I love a good chew or crunch. The flavour of a food is equally important, of course. But, for me, the most satisfying experience of eating is the texture. That’s why I could never give up bready baked carbs, tortilla chips, and crunchy peanut butter. The crisp, flaky crust encapsulating a loaf of bread, soft and studded with air pockets, is a fantastic combination. It’s just this kind of juxtaposition that makes for an incredible eating experience. [click to continue…]
I adore quince. Straight-up giddy love. I do realize, however, that they’re not easy to love. They can be hard to find and it takes some coaxing for them to reach their full potential. (That’s a fancy way of saying you have to cook them for a really long time before they’re even edible.) They seem ancient and they’re hard as a rock, but a bowl of them on the counter will perfume your entire kitchen. Nigel Slater does a much better job than me describing their appeal. They’re starting to pop up here and there are the farmers market right now. I even spotted some labeled as “quince apple” at my neighborhood fruit stand! So, I wanted to share some helpful nudging in the form of my favorite recipes for quince, to help celebrate their arrival. [click to continue…]
I got these little “garlic pearls” at the farmers market last weekend, which are apparently dried parts of the garlic flower. Have you seen or used these before?
I found these two essays by Grace Bonney and Amy Azzarito at Design Sponge to be incredibly moving. They really made me think about how I literally and figuratively arrange my own life.
Cindy from Hungry Girl Por Vida gave me a sweet little shout out. Thanks, Cindy! [click to continue…]
I’ve been experimenting with chia seed pudding for a while, especially in the summer when I wanted nothing to do with my usual hot bowl of oatmeal for breakfast. I was weary at first, but it has definitely grown to be a favorite breakfast or quick snack. My dear boyfriend has developed a bit of a nickname for chia seed pudding and that name is “frog milk.” That said, he eats it enthusiastically. We’re definitely into the frog milk. [click to continue…]