If you would have asked me a week ago what I would be doing this week, I would not have predicted I'd be in my kitchen making marshmallows, rectif...
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1 pound of salmon, skin-on, fresh or pre-frozen, preferably wild 1/4 cup of kosher salt 1 tablespoon of sugar 1 tablespoon of cognac (optional) ...
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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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Serves four 1 large fennel bulb, trimmed 1 pink lady apple 3 ounces of smoked trout 2 tablespoons of apple cider vinegar 2 tablespoons of o...
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There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
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Serves six 2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of ...
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Talk about a switching of gears. Like all vacations, short or long, mine came to an abrupt end following a luscious Sunday roast enjoyed in East L...
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There's a lot you can do with a tin of anchovies. Once you get over your fear, trust me, a whole new world opens up. After filling you up with pum...
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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Few things are more therapeutic than mixing colors in a bowl and frosting cookies. These cookies involved only my second time using food coloring ...
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You may not have not have noticed but last week was the first time in years that I have gone a week without posting anything to the site (if you e...
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The first blog I ever had was a LiveJournal. I wrote in it the way I would write emails to my friends (and they'd comment back as if we were on on...