I got into a couple of interesting discussions on Facebook last week, specifically about an article entitled You Are What You Eat: A Food Blogger’s Dilemma, in (...)
When he was in high school, my brother used to frequent a place called The Original Pancake House. He was a big fan of their Dutch Baby, a puffy, eggy pancake (...)
Maybe it’s just the season, but it seems like everyone is cooking with rhubarb these days. Not that I am complaining. I love the distinct tartness it brings to (...)
I’ve been on a bit of a pickling kick lately. Ever since Jessica showed me how easy it could be, I’ve pickled cucumbers, garlic, cocktail onions, and long (...)
Patra ni macchi - indian spicy fish dish for parsi weddings
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It’s the first Friday of the month, and that means it’s time for another Currypalooza! This time, I got to choose the recipe, and I picked Patra ni Macchi, a (...)
Look no further. Well, maybe just a little bit. I wrote up my recipe for pommes à la dauphinoise, aka gratin dauphinois, for the Recipe of the Month at Girls’ (...)
Many moons ago, I bought five silicone molds at the market. The main reason I did this was to get my hands on these gorgeous little jewel molds. I could just (...)
Rajas are a Mexican dish, generally consisting of grilled, roasted, or otherwise charred peppers and onions in a creamy sauce made from, well, cream. Or crema, (...)
As I promised yesterday, I’m back today with the winter squash, orange, and sage dessert. I initially liked the idea of using these ingredients in a dessert (...)
It’s getting to be a bit of a thing, this football-watching. I’ve really taken to baking or cooking up something delicious to share with my friends on Sunday, (...)
I actually make quiche on a not-infrequent basis. It’s relatively easy, and since I know where to get cheap eggs, it’s a good source of inexpensive protein. (...)
Charred oranges. Those two words were the first to jump out at me from this year’s McCormick Flavor Forecast. In what sounds like one of the most fun jobs in (...)
It’s easy to forget, with all the snow and holiday hoopla, just how much of winter is still yet to come after the new year. The French use Epiphany as an (...)
Once again, I am way overdue for an update around here. I can explain. About three weeks ago, my life turned upside-down. In a good way. On a very rainy Monday (...)
Fruit salad is a deceptively simple dish. It seems like you could just throw in a bunch of cut up fresh fruits and call it a day, and a lot of people do just (...)
Happy Boxing Day, everyone! I hope you’ve already had a lovely long weekend with family and friends, and that you’ll have a few more occasions to celebrate the (...)
Back in culinary school, in the lecture about puréed fresh fruit sauces, they told us never to make one out of kiwi. They said the seeds would give the sauce a (...)
That’s cumin and pecans for any strict Anglophones out there. Two decidedly not-French ingredients. But they are the two featured ingredients for Foodie Fights (...)
Does this ever happen to you? You’re going through your workday, thinking about dinner, picturing the oven fried fish and homemade tartar sauce you have (...)
Between getting an iPad for Christmas and a smartphone for my birthday, somehow I feel less connected than ever. (Oh, yeah, and I opened a restaurant, too. (...)
I woke up on Sunday thinking about carrots. I don’t know why. As luck would have it, we happened to have some in the root cellar, courtesy of the CSA. We had (...)
