For those of you who have been patiently following along with the installments in my Fourth of July Feast, it is time for la pièce de la résistance, the ribs! (...)
Onions and apples and cheese, oh my! The combination of gooey, rich cheese, nutty, mellow onions and sweet apples is not to be missed.I made this one by (...)
I whipped up a batch of savory corn fritters for lunch. They were such fun to eat - crispy fried edges, sweet corn kernels, with a nice hint of herbs and sharp (...)
Although it is inevitably a chaotic, last-minute affair, making the gravy is a crucial step in the Thanksgiving meal (or any other meal that involves roasting (...)
This delicious recipe comes from Cooks Illustrated and is a favorite of mine (and my husband and friends). Their recipe suggests serving it with whipped cream (...)
My friend Chelsea made me lunch last week. One of the things she served was a delicious, gingery carrot soup. It was so good that I was inspired to make my (...)
There is nothing greener (both literally and figuratively) than eating locally-grown food. And you can't get more local than your own garden, window box, or (...)
The weather here in Berkeley has been very unseasonable of late. The last few weeks have been a string of one bright, sunny, hot day after another. But before (...)
It would be terribly unpatriotic not to have coleslaw at a Fourth of July barbecue. And since I am a true American and I have also been looking for an excuse (...)
Kaddo bourani - baked pumpkin with mint yogurt and spiced beef
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In this Afghan favorite, you bake pumpkin with sugar and cinnamon until it is soft and tender, top it with a mint-flecked, garlicky yogurt sauce and a drizzle (...)
I don't care how gauche or tacky they are, I LOVE maraschino cherries. I love them so much that I even eat the stems, in fact, crunching through the woody (...)
My awesome mom-in-law is coming for a visit this week. Whenever the sous-chef and I go to visit her and her husband, she spoils us rotten and stocks the (...)
Although it's tempting to treat your cast iron skilletthe same as any other pan, doing so would defeat the purpose of using that hulking iron monster in the (...)
Even though supermarkets have made canning and preserving unnecessary, there is still something wonderfully fulfilling about preserving food yourself (and the (...)
I am not a vegan and the fact that these cupcakes are is purely coincidence. But it's definitely a happy coincidence for those of you who are vegans 'cause (...)
Spinach salad with warm bacon dressing and caramelized onions
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I made this delicious salad for lunch a couple of weeks ago. My first thought upon tasting it was, "Why have I never made this before?!"It also gave me an (...)
The sun has finally decided to grace us with her presence after literally weeks of rain and generally unrelieved gray gloom. I have not yet found it in my (...)
Southwestern quinoa salad with black beans, corn and peppers
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After getting off to a shaky start several years ago, my relationship with quinoa has blossomed into something beautiful. I find that its mild, nutty flavor (...)
It is officially Cold out. To be precise, it was -10° when I started writing this at 7:28 AM and the high today was 11°. Balmy.It's also day 3 of winter break. (...)
Unlike my much-belated strawberry shortcake post earlier this week, I was determined to get this delectable tart recipe posted while it's still raspberry (...)
Our record-breaking tomato harvest has alreadyforced inspired me to make two kinds of salsa, tomato sauce, tomato puree, and several batches of roasted (...)
I had not realized how addicted I was to Acme Bread Company's baked goods until we left Berkeley last June. Then it hit me like a ton of bricks.My addiction (...)
