Justin thoughtfully bought two Pullman pans and a copy of the new Meyers Bakery cookbook for my January birthday.
When I was pregnant with Hugh, I baked constantly.
I’ve struggled with the concepts of change and control for as long as memory serves.
As adults, we tend to think of our personalities as fixed.
Have you ever thought about your most vivid food memories?
I’ve never been able to consistently keep a journal or a diary.
You wouldn’t know it from this post, but we cooked with asparagus and strawberries this weekend.
Along with visiting the Haleakala Crater and driving The Road to Hana, I planned another must-do for our trip to Maui: eating as much banana bread as possible.
If anyone had walked through my kitchen the Monday after Thanksgiving, they would have stopped in alarm.
I could eat pizza four days a week and would still excitedly say 'yes' if someone suggested grabbing a pizza on the fifth day.
This cabbage was truly massive.
I already wrote about one way to cook radishes: as a component in a refreshing spring pasta.
While my closet moves confidently into Fall, my palate is less gung-ho.
We've now made this galette two times in the last three days.
Since I’ve weathered the storm—though my kitchen, even after cleaning for an hour last night is still in disarray—the recipe at the end of this post is my adapted take, with the steps in the order I think they should be.
My husband loves scones.
I made my very first cake this weekend, in honor of my mother-in-law's birthday.
On Thursday, I spent 45 minutes searching for a carrot recipe.
This past Fall, I acted like (some) people do before a big snowstorm and stocked up like I wouldn't be able to leave the apartment all winter.
This is actually a dish I was hoping to make the day before Thanksgiving, for all of us to munch on while we were cooking Thanksgiving dinner.
My favorite kind of baking doesn't involve icing cupcakes, decorating cookies, or layering a cake.
It's time to say goodbye to a busy, memorable, and extremely hot summer.
Frankly, the size of this zucchini is intimidating.
We viewed the 4th of July as the official kick-off of our summer in Brooklyn.
In the February issue of Cook's Illustrated, I spotted a challenge that I was eager to take on: Chicago-Style Deep-Dish Pizza.