Perhaps the most surprising thing about my first trip to France some years ago was discovering how light much of French food is. However, this is not one of those dishes because F that, we're suiting up for winter.
I loathe football, but my lord, do I love the Superbowl. I’m all DGAF about the game itself, but even I can celebrate THE END. If they made Superbowl pasties I’d wave em about while offering my houseguests crackers and cheese.
It's the middle of winter, when my energy has to be conserved for knitting, sipping hot toddies, stoking the fire (this is a lie, I have a fake fireplace) and cuddling the dog. Who wants to work harder in the kitchen?
I'm done with restaurant line sitting. Treat your friends to an amazing New Years Day brunch with this step by step how-to that ends with Stuffed French Toast, Bruleed Grapefruit, Biscuits and Sausage Gravy and an amazing frittata. And hair of the dog.
I love time alone, but it wasn’t just any other Thursday, it was Thanksgiving, and I realized I needed a house full of delicious smells, full of people, full of activity, full of .. something. And that was the last year I was alone.
What questions do you have about cooking or buying or preparing or hosting or going to Thanksgiving or how to set a table, or serve or wear? Ask away, because that’s what I’ll be answering over the next few weeks.
When Autumn rolls around, there are a few things we know to expect for sure: leaves fade to yellows and reds, and fall off their trees, sun dresses and flip flops get traded in for sweaters and boots, and pumpkin can be found in just about everything.
We’d arrived at Green Weekend -- far past when I’ve given up grabbing tomatoes or eggplants, past the point of weeding, when I’ve turned off the sprinklers at the spigot for the season. All my tomatillos and green tomatoes come in, destined for the yearly batch of green sauce.