It seems like I find my favorite baking recipes from Smitten Kitchen. There’s her Apple and Cheddar Scones, for one . . . and when it’s warm outside and blueberries are in season, I turn to her recipe for Blueberry Crumb Bars. Of course, I always call them Blueberry Lemon Crumb Bars because the shot of lemon flavor is one of my favorite things about them (and because I mis-remember them that way). Continue reading Recipe: Blueberry Lemon Crumb Bars from Smitten Kitchen
I love to cook–it’s relaxing, creative, and satisfying–but I don’t often have time, especially during the week, to make dishes that require a lot of prep work or cooking time. I’ve got a handful of go-to recipes that are quick to make, taste delicious, and are reasonably healthy. I’m always open to others’ suggestions for new dishes to add to my list! Continue reading Vacation Roundup: Quick and Easy Dinners
I resisted. It sounds pretty gross, doesn’t it?
He insisted it wasn’t, and sang the praises of the many delicious flavors of oatmeal he was able to prepare overnight in his fridge. It’s so easy, he said. It tastes good. Continue reading “Recipe”: Refrigerator Oatmeal
With the Boston Marathon right around the corner, and the blessed nutritional advice of PK Newby to ramp up carb consumption several days before the race, I thought I’d make one of Smitten Kitchen’s many fabulous recipes: Spaghetti with chickpeas, more elegantly known as spaghetti con ceci. Continue reading Recipe: Spaghetti con Ceci
OK, you’ve just worked all day and squeezed in a quick workout, or gotten caught in traffic, or finished running errands. It’s getting late, but you’re hungry and want something to eat that doesn’t take forever and won’t make you feel gross. Where do you look for inspiration? Continue reading Five Fast Resources for Dinner
Over the past few years, I’ve come around to Martha Stewart fandom. She may be a little fussy about details, but the woman knows what she’s doing. Her cupcake recipe is one of the best ones I’ve ever made. And her sauteed shrimp with arugula and tomatoes is a great quick and easy meal that’s relatively healthy. Continue reading Recipe: Sauteed Shrimp with Arugula and Tomatoes
They may be old-fashioned, but I really love making and eating casseroles, especially in the cooler weather. They’re filling comfort food that are often easy to make and reheat well for work lunches. Casseroles are also often relatively inexpensive, and portable for bringing to parties or potlucks.
A favorite casserole in our family is the Food & Wine Magazine Macaroni and Beef Casserole, which we affectionately call “chili mac” because that’s what it tastes like. If you enjoy the flavors of chili, you will probably like this casserole. Continue reading Recipe: Chili Mac (a.k.a Macaroni-and-Beef Casserole)
If you’re like me, cold weather gets you craving comfort foods: Warm, filling, rustic recipes that would be appropriate eaten in a log cabin before a roaring fire (with something on the television, because even my cozy urges happen in modern times).
For me, chicken pot pie is one of the ultimate comfort foods. It combines a few of my favorite things: Carbs (in the form of flaky crust), savory salty stew, and the timeless peas-and-carrots combo. Continue reading Recipe: Chicken Pot Pie
I love to bake, but had sworn off making cookies. My cookies taste delicious, but they always come out flat and thin, rather than chewy and thick. I’ve experimented with different temperatures and ingredients with little success.
However, I was asked to bring a dessert to a party and knew I couldn’t juggle a cake or cupcakes with the other items I was bringing. I figured I’d give a new cookie recipe a try and see if I couldn’t improve on my normal pancake-shaped cookies. Continue reading Recipe: Ginger Molasses Cookies from Flour Bakery
This pie recipe is cobbled together from family lore and personal experimentation. The crust is the one my mother baked when I was growing up; I like that it’s not very sweet, so it works well for fruit pies like this one or savory pies (just add thick chicken stew for pot pie or egg custard and fillings for quiche). The apple filling has taken me a while to get down, including a new innovation cribbed this year from America’s Test Kitchen. Continue reading Recipe: Apple Pie