Last December, I announced to I’m sure at least ten thousand well-deserved eye rolls that after 10 years of food blogging and one cookbook I had finally learned how to make coffee. I mean, yeah, it was melodramatic. I, too, can scoop whatever the Maxwell House can says into the …

I made these lettuce cups on a whim for dinner last night and I’m so glad I did because I could see them going immediately into a regular rotation. I don’t know about you, but I think ground meat is underrated in the quick dinner category and am always looking …

This salad is not here to break the internet. Even among my friends, roasted sweet red peppers seem to be a perplexingly hard sell, although I hope all roasted pepper resistors are not basing their impressions on the jarred ones — those slippery things shouldn’t even rank. Because it’s the …

For many Junes, this was my favorite cocktail. Yes, I realize that I sound particularly like a weird food writer person and not a person who lives among other people because most normal, sane people do not have a favorite cocktail for each month of the year, even if you …

I’m sorry, I know I have a broccoli rubble problem. But you see, broccoli rubble in itself was a solution to another problem and perhaps we’ve created a monster, but it’s a delicious monster. We are going to keep it. Let me rewind and explain. Problem: Two children (not the …

I have expressed in the past — oh, one, two, three, four, five, or perhaps 500 times — my adoration of cakes where the layers are thin and many and you have my word that one day, I will get to all of them so please tell me about your …

So, ahem [taps on microphone]… In the summer of 2014 I announced that I had not learned my lesson the first time and would be writing another cookbook. My editor and agent told me the second book always goes faster; it’s like they didn’t think I’d rise to the challenge. …

photo credit: Emma Lee With just an empty jar and lid, you can shake up a homemade salad dressing in 3 minutes or less. Fresh, homemade salad dressing is not only infinitely tastier, but also without the crazy chemicals and artificial flavorings found in store-bought versions, including: MSG, disodium inosinate, …

About a year ago, over a series of weekends I was up too early anyway, I went on a buttermilk pancake-making bender. I tried, well, not all, but several of the recipes I always read about, the loftys and the fluffys and the best-evers. I used, in turn, cornstarch and …

I realize that spring is supposed to be all flowers and pastels, lightness and lemon zest, but all of these cool, rainy days in the last month make me crave winter spices, no matter how many tomatoes and herbs I have planted this week (so many, eee) in hopes, despite …