Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
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I've been a huge fan of Amanda's beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, ...
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Everyone's posting chocolate truffle recipes and heart-shaped pancakes today, so I thought I'd do something different. If you need some delicio...
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We had a feast for New Year’s. The sort that makes your stomach hurt and demands an antacid. The sort where you want time to stand still a littl...
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
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I'm writing this post from Matt's parents' house in Ohio, where we're currently celebrating his dad's 70th birthday. It's one of the few times I'm f...
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How was your Thanksgiving? Did you overdose on pie and turkey? We spent the holiday practically snowed in in Lake Tahoe. It was a perfect wint...
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Serves four For the granita: 1/2 cup of lime juice (squeezed from about 4 limes) For the oysters: 1-2 dozen of assorted oysters 1 teasp...
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Serves four 5 russet potatoes, scrubbed and peeled 1/2 cup of buttermilk plus more, to taste 3 tablespoons of melted butter salt and freshly...
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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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6 large eggs 2 tablespoons of capers (preferably, salt-packed) 6-12 anchovies, packed in oil 1/4 cup of sour cream salt and pepper, to taste ...
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Old habits die hard. I have this alarm clock that I have had for about 8 years now. I bought it from a Chinese store in Siena, Italy as a replacem...