Often, when I try a recipe I’ve never heard of, I love to jump into its history. I was especially interested in marlow, an ice-cream-like dessert that was wildly popular for decades but fell out of favor sometime during the 1960s, when people had access to electric ice cream makers at home and no longer …
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My memory about peach season got a bit fuzzy this year
I got a bit overzealous about fresh peaches back in June. It was hot. It felt fully like summer, and when I saw a bag of them at the grocery store, I snapped them up. And they were, well, fine. I mean, they were juicy and fresh, but they lacked a lot of flavor. It …
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New (to us) seasoning is a ‘rice’ change of pace
I have long written about how much I love to buy a random ingredient at the grocery store (especially one that’s on sale) and figure out how to use it. But I don’t think I’ve outed Joey as being the same way—except with spices and sauces. I can’t even count the number of times we …
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Don’t leaf through your cookbooks for ideas, make this instead
My allergies are totally angry at me right now. I don’t know what kind of plant is surviving well enough in this late-July heat to attack my sinuses, but something certainly has been. So when I told you I was immediately attracted to a soup recipe, you’ll forgive my stuffy nose for wanting a hot …
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It never ‘a curd’ to me that this lemon dessert was worth a try
Every time I feel like I may have tried pretty much everything in the grocery store, I run across another ingredient I can’t believe I’ve never tasted. For this week’s recipe, that magical ingredient was lemon curd. I knew lemon curd existed, but I can’t remember ever buying or trying it before. If you’re like …
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‘Lattice’ talk about blueberry pie bars
One of the best parts of post-Thanksgiving leftovers (in my humble opinion) is going to the fridge and grabbing a piece of pie to just eat with your hands over the sink. It’s not the most elegant move, but it’s definitely one of my favorite things. I was thinking about that experience of getting to …
Rich garlic pasta is the ‘confit’ package
A couple of weeks ago, I wrote about my adventures in making garlic confit. After slow-roasting all those beautiful garlic cloves, making them soft and deeply flavorful, we’ve been using them on everything we could think of, but if you’re interested in using a boatload of cloves in one recipe, I have the perfect one …
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Slow-roasted garlic confit creates ‘clove’ at first bite
I seem to always be several years behind on the big Internet cooking trends. I can’t tell if that’s because I’m skeptical of the hype or because I have too many recipes to try already. This week, though, I finally crossed one that I just hadn’t gotten around to off my list: garlic confit. Apparently, …
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It’s OK to wing it, even with classic French chicken dishes
When I go to try a recipe I think sounds tasty, I often follow the directions pretty closely, only deviating here and there to kick some of the flavors up a notch. When Joey is inspired by a recipe, he looks up a few more versions of the same dish and then goes completely rogue, …
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Don’t have the right fruit? Your ingredients may ‘berry’
In one of our first shopping trips together over 20 years ago, I remember Joey grabbing a bottle of ketchup off the end cap at the grocery store. “Whoa,” I said. “Why are you buying the expensive ketchup?” He looked perplexed. And that was the day I probably made my then-boyfriend reconsider his relationship choices …
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