Spring Archive

Monday, May 23, 2016

almond rhubarb picnic bars

almond rhubarb picnic bars

One of the primary pieces of advice my grandmother imparted on me — besides the fact that she thought I should be a writer, an absurd idea I promptly ignored — was that one should always leave the house looking the best they can. I realize this might sound a little old-fashioned and possibly even oppressive — I Exist As More Than A Decorative Object, thankyouverymuch — but I took it to heart nonetheless because I know she didn’t mean high heels and rollers, but mostly that looking more with it than you might actually feel sometimes can trick you too.

quick buttery cookie base
pressed-in crust

I apply it in the kitchen as well. Thus, while if we’re being completely honest, life is currently a swarm of getting recipes ready for the next book (eee!), a to-do list for this month as long as the remainder of this year, kids waking up way too early, mama going to bed too late, an apartment that has yet to clean itself and let’s not even talk about what’s going on in the produce drawer — i.e. real life, and not even a bad one — rather than dwelling on the chaos, I think we should cook for the life we want, not for the life we have. Thus: I choose picnic bars.

ready to grind

Continued after the jump »

Wednesday, April 27, 2016

shaved asparagus frittata

shaved asparagus frittata

As a person who at least two to three nights a week doesn’t understand why we plan menus and grocery lists when we could just be eating an egg on toast, scrambled, crispy, poached or soft-cooked and smashed, I, too, would expect this site to have more frittata recipes than it does. (It has one. Sorry.) But I don’t make them much at all because they always feel like a lot of work for something that’s essentially a baked omelet with none of the 2-minute butter-drenched speed of a French one. (We’re also on an omelet kick.)

Continued after the jump »

Tuesday, April 21, 2015

potato scallion and kale cakes

potato scallion and kale cakes

What makes a recipe great? In my head, there’s a list of ten things and eight of them are different ways of saying the first one, which is “It works.”

  1. It works.
  2. For everyone. In every kitchen.
  3. Without requiring an advanced cooking degree or preexisting mastery of obscure techniques.
  4. Or voodoo.
  5. Definitely not prayer.
  6. It explains what you need to do in the clearest language possible.
  7. It anticipates where most home cooks might struggle. If something is a game-changer — i.e. it will kill the recipe if you don’t adhere closely to a step — it will warn you.
  8. Did I mention that it needs to work? Because it doesn’t matter what you’re making or who gave you the recipe or how transcendent it was at the Michelin-starred restaurant that night, if the recipe printed in a publication intended for home cooks doesn’t work for most of us at home, it sucks as a recipe. It leads to bad meals, bad moods and take-out. A recipe flop is about the worst way to spend your limited free time. It is a 100% guarantee that you’re not going to feel like cooking next time you have a chance.

Continued after the jump »

Monday, April 13, 2015

artichoke gratin toasts

artichoke gratin toasts

As someone who claims that her favorite food on earth is artichokes, it’s strange that this cooking website boasts so few recipes that feature them, that the last one was over 5 years ago, and I came to the conclusion years later that I liked it better without the artichokes. Something is not adding up. But while I like to believe that I cook what I want — it’s all about me, me, me, baby — and not solely that which will please a real or imagined audience, the reality is that it’s not much fun to make food that few people get as excited about as you do. It would be like inviting everyone you knew to a viewing party on the latest Science Channel documentary on, say, how rolling luggage is made only to find that all of your friends were simultaneously, apologetically busy that night. (WTH, you want us to return to the dark ages of lifting luggage by hand?)

Continued after the jump »

Friday, April 10, 2015

strawberry rhubarb soda syrup

strawberry rhubarb soda syrup

There are a lot of great reasons to make your own soda syrup. You can use real sugar, rather than the HFCS devil that lurks in most bottles. You can make flavors that make you happy, from real seasonal ingredients with complexity and intensity, and you can use up excesses of things in your fridge like, say, the time you assumed strawberries being on sale meant that you were going to eat a few pounds of them before they went bad. You can use the syrup as a foundation for cocktails, because it’s Friday and baby, you’ve earned it, and you can package bottles up as gifts for friends, because you’re just that awesome of a person.

Continued after the jump »

Thursday, March 26, 2015

carrot graham layer cake

carrot graham layer cake

It has been 1 year, 6 months and 6 days since I last shared a recipe for a stacked, filled, and unconscionably indulgent layer cake on this site, an unforgivable oversight on my part. I certainly haven’t gone that long without sharing any cake recipes — I’m not a monster — but sometimes you need more than an Everyday Cake. Sometimes you need a great big celebratory ta-da in the center of your table. Sometime like now.

Continued after the jump »

Tuesday, May 6, 2014

fresh spinach pasta

fresh spinach pasta

I had the strangest weekend. My husband went to New Orleans for a bachelor party and my in-laws insisted upon watching my son for one of the nights he was away. I was all set to argue that I probably could handle a single potty-trained, getting-himself-dressed, occasionally listening almost-5 year-old for all of 48 hours but when I opened my mouth the only words that came out were, “Thank you! What a fantastic idea!”

Continued after the jump »