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On Top of Spaghetti
It's finals week at colleges all over the country and students are stressing out. My own son is in the throes of law school exams and is studying so hard he barely has time to come up for air, let...
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Conspicuous Consumption
Sometimes a thing can be right under my nose, but I just don't see it. Like this, for instance. An obvious choice, yet it never before occurred to me to try squash this way. In the mad rush to get...
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My Luxe Addiction
As you may already know, I have been poultry impaired. You could call me a fowl fouler. But the simple technique of spatchcocking (aka butterflying) is my new foolproof method to make sure my chicken...
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Good Tidings to You
It's Christmas eve--let the feasts begin! Wishing all of you a wonderful holiday season, whether you're kicking it up in high gear or keeping it low-key. I hope that, however you celebrate, this week...
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Ruby Tuesday
Hello 2013! I'm looking forward to a new year filled with inspired cooking and exciting eating exploits. These past couple of weeks have been a whirlwind of family, friends and feasting--maybe a little...
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The It Ingredient
I have a constant itch that must be scratched. It's a dogged curiosity that won't let me accept the status quo. I always need to be in the know: the hottest place to eat, the hippest chef on the scene,...
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The Broken Yolk
The first time I went to Paris, I traveled alone. I was 23. I stayed in a small hotel on the Boulevard Saint-Michel in the Latin Quarter and spent every day walking the streets with tears in my eyes....
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Just Like Mémé Used to Make
My Moroccan mother-in-law was a wonderful cook who could easily whip up a feast for 20 or 30 people without breaking a sweat. Her multi-course menus would include a variety of salads, a fish course,...
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Sticky Sweet Memories
Something about the cold weather makes me nostalgic--maybe remembering simpler times helps me chase the winter blues. When I was a little girl, the most iconic food in my memory was the sweet treat my...
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Alluring Allium
Can soup be sexy? You'd be surprised. A bowlful of garlic may not sound beguiling, but this one is silky smooth and seductive. And the perfect antidote to the arctic freeze that's settling in right...
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Pigskin Pigout
Super Bowl is almost here--can't wait to have everyone gather for the big game on the big screen (even if my favorite team didn't make it to the big dance). When it comes to this family's football...
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Super Sunday Snacks
We're semi-serious about football in this house. It takes us a while to get into the season, but by playoff time we're all in. Our excitement works up to a frenzy by the big game, and then we're sad to...
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Dairy Girl's In Love
I can admit it. I have a white food fetish. I've actually made this confession before, when I gleefully created my first homemade batch of decadently rich ricotta cheese. So I'm excited to share a new...
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Veggie Vogue
The locavore movement is in full bloom and while many chefs focus on nose-to-tail cooking, others are reveling in the glorification of vegetables. Cauliflower--roasted cauliflower, in particular--is...
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By the Bayou
Happy Mardi Gras, y'all! We're celebrating the New Orleanian way by cooking up some Cajun. This year, I'm making a batch of one my husband's favorite Louisiana specialties and it's about time, too....
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My Valentine Date
Here's my sweet treat for you on Valentine's Day. I'm waxing nostalgic again with a recipe that was one of my Grandma Bea's favorites. These delectable date and nut squares must have been a popular...
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Breakfast Before Bed
Breakfast is probably my favorite meal of the day--I adore the quiet ritual of it. Maybe because I've fasted all night or maybe because I'm ravenous after my morning power walk, I find that chow to be...
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Virtually Vietnamese
We're in the thick of it now. Flu season is upon us and has been raging for weeks. When my own honey succumbed to the dreaded virus, I scrambled to bring out the big guns--chicken soup (aka Jewish...
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Ethereal Endive
It's always fascinating to see how a little heat can transform an ingredient. Take endive, for example. Eaten raw as we usually do, it's a favorite component in many a salad, adding a crisp, bitter...
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No. 200
And here it is. Another milestone reached. This blog has grown a lot over the past two + years and it's been an exhilarating process for me. I've learned much along the way but, most importantly, I've...
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