August, 2013 Archive

Friday, August 30, 2013

pink lemonade popsicles

pink lemonade popsicles

[It’s the last chapter of Popsicle Week, wherein I admitted that I had something of a popsicle incident this summer, wherein incident = gotta a little carried away, made too many and couldn’t let summer end without sharing the queue with you. This is Popsicle 3 of 3.]

Continued after the jump »

Wednesday, August 28, 2013

butterscotch pudding popsicles

butterscotch. pudding. popsicles.

[It’s Popsicle Week, wherein I admit that I had something of a popsicle incident this summer, wherein incident = gotta a little carried away, made too many and now can’t let summer end without sharing the queue with you. This is Popsicle 2 of 3.]

Continued after the jump »

Monday, August 26, 2013

key lime pie popsicles

key lime pie popsicles

[Welcome to Popsicle Week, wherein I admit that I had something of a popsicle incident this summer, wherein incident = gotta a little carried away, made too many and now can’t let summer end without sharing the queue with you. This is Popsicle 1 of 3.]

Continued after the jump »

Thursday, August 22, 2013

almond-crisped peaches + uk book tour

almond crisped peach + mine

I hope, if we are going to continue to be good friends, that we can have an implicit understanding that there is no such thing as too many peach recipes. Not in July, not in August, not in New York, which grows surprisingly good peaches for a Yankee. And I know that as a writer and food person, I’m supposed to be on the lookout for my crutches, my overused ingredients. I should probably lay off the tomatoes, the caramelized onions, the feta, Dijon, strawberries, green beans, white beans and butternut squash. Sheesh, I should show some range! Maybe I will, you know, after peach season is over. Because I’m not done with them yet. I’m not done with summer yet. Maybe it’s this mild August we’ve been having or, I confess, the not-supposed-to-be-but-kinda-has-been fun of having a husband out of a job for the last few months, but once you become a summer person, it’s hard to react with anything but venom when you spy apples and butternut squash at the farmer’s market before Labor Day, as I did this week. How gauche!

Continued after the jump »

Monday, August 19, 2013

rice-stuffed tomatoes

rice-stuffed tomatoes

Guys, we should definitely, definitely talk about these. Here, I’ll go first: I think it’s essential that you not let another tomato season pass without making them. I realize that you might imagine rice-stuffed tomatoes to be something unappealing. Maybe you had a cold, stomach-turning one at a buffet wedding too many years ago that its squidgy horror should still be fresh in your mind, and yet. Maybe you cannot imagine why anyone would consider rice stuffed inside a tomato to be something noteworthy, being just rice and tomatoes, possibly two of the most generic foods out there. Maybe you’re waiting to hear what I dolled these up with to make them interesting — was there bacon or cheese or caramelized onions? Did I amp it up with whole grains or kale? Maybe I cooked an egg inside, like that one time? And maybe you’re going to be disappointed when I tell you that I added nothing, just about nothing at all, and that’s the best thing about them.

Continued after the jump »