Oh, Ina, if there was a way to live your life. For April, we picked the Barefoot Contessa Make It Ahead cookbook. Let me say first that there’s a reason Ina’s (...)
All credit due to Chicago (and possibly global warming?), we barely had anything that qualifies as winter this year. A few days below freezing, a couple inches (...)
Cooking the Books – Essentials of Classic Italian Cooking
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“If you really want to make a friend, go to someone’s house and eat with him…The people who give you their food give you their heart.” I stumbled on that quote (...)
I feel like stockbroker yelling “Buy, buy, buy!!!”, but it’s the tail end of tomato season and I just figured out the best-tasting, easiest sauce I’ve ever (...)
Out of all the season transitions, summer-to-fall seems to bring the most incongruous pairings at the market: peaches and pumpkins, corn and apples, and plums (...)
It’s easy to like ripe, red strawberries, peaches that leave your hands and face sticky with juice, watermelon that tastes like a bite of pure summer. They (...)
Wasn’t the 4th of July, like, a week ago? This summer seems to have blown by faster than any in recent memory, though my globe-trotting lately hasn’t helped. (...)
You guys. I’m struggling to find the words. Tuesday’s class was the most tangible and immediate validation of my purpose for this blog, for nearly everything I (...)
Remember that Barcelona trip I took back in April? There were honestly so many amazing things about it that I’ve struggled to put them all into words, but (...)
Usually when I share a recipe, I try to photograph important steps along the way or some part of the process that strikes me as particularly pretty. Trust me (...)
Now the the flowers of my chives are put to work, on to more immediate gratification–biscuits. I will eat biscuits (really, bread in any form) with anything (...)
I’m going to be ruthless with my garden this year. One of my biggest mistakes last year was hesitating to cut back and thin out a lot of what I planted. It (...)
What dessert or sweet treat defines Paris? The internet is littered with lists, debates rage, and more often than not, the macaron is crowned king (or queen, (...)
First, a note–before I made this, Chicago was well on its way to spring. It was 70 degrees, my winter coats and gloves and scarves were all put away. The day (...)
