Let me get this out of the way right now: I could live on rice. Some people love pasta (meh). Some people love bread. I love rice. Always have. I’ve had so many folks ask me about how to cook rice, I figured I’d post my basic method here. Different ways of cooking rice There’s […]
OK, so for years, I hated Brussels sprouts. They were like nasty little cabbages. I had only seen them steamed, or worse, boiled. Roasting them made a believer out of me. Seriously. I swear, it turns them into an entirely different vegetable: One that’s not only edible, but that’s downright delicious. For this recipe, […]
So, a handful of years ago, I worked out of my house full-time as a freelance writer and editor. When business was slow, I’d fill in behind the counter at Priscilla’s, a little catering/gourmet take-out joint owned by a friend of mine. Priscilla’s was a ton of fun. And you know how I love food: […]
Nom, nom, nom. Oh, I’m sorry, I didn’t see you! I was too busy attacking the artichokes! These artichokes weren’t always so delicious. In fact, at one point, they were actually practically attacking me. Don’t let this pile of beautiful, green artichokes fool you. They may look benign, but these little guys are as sharp […]
Grab a fork and put on your fat pants. This is one of our all-time favorite holiday side dishes. It never disappoints whenever we bring it to a potluck. It’s easy to make, travels well, and reheats beautifully. It’s also unapologetically NOT low fat. (Lovers of old-school indulgent holiday dishes, unite!)
Step-by-step instructions for making Fougasse, a beautiful bread studded with chopped olives and fresh herbs.
Seriously? You guys know me: This is kind of not my style. Where’s the butter? Where’s the bacon? Why is there no wine? Why does this seem…healthy? Who are you and what have you done with The Mouse? I know. To me, edamame (a.k.a. soybeans) are those little salty pods that you nibble on when […]
Making your own bread is also really easy to do. It takes a few hours to make bread from start to finish, but most of that is for the actual rising and baking. There’s very little real hands-on time. This recipe makes two one-pound (i.e. standard size) loaves of bread.baking, bread, yeast
Here’s my take on a popular recipe for Buttermilk Cluster rolls. These rolls are crusty on the outside, soft and moist on the inside—and dotted with bits of bacon and toasted pecans.