A New Santoku Knife, in Pink for the Cure
October is National Breast Cancer Awareness month. While there's no breast cancer in my family, it affects hundreds of thousands of people each year.
Now, I'm not really one to get up on a pulpit....
Cheese Tasting, Part 1: Blue Cheese
Ah, cheese. Where to begin. It has to be one of my favorite things in the world.
I love creamy cheese and stinky cheese and cheese that comes wrapped in leaves. I love cheese in...
Chocolate Tasting, Part 1
With Halloween approaching, the Angry Chef and I have candy on the brain. Consider this the first article in a series of chocolate tastings.
We spotted these at Whole Foods and couldn't resist picking them...
Traders Point Creamery Yogurt
Yum.
I can't say it enough.
This yogurt is great. It's lusciously creamy. It's tangy. It tastes like you bought it at a farm stand. It's got an awesome cow on the label and comes in...
Bento Happiness
After putting it off and shopping around for what seems like ages, I finally got my first official bento box the other night.
The Angry Chef and I were tooling around Cambridge before dinner and...
Big Top Marshmallow Cookies
The Lady Otter and I were cruising through Whole Foods last night, on a mission to pick up some flowers for the host of the cocktail party we were attending. It was supposed to...
5 Spice Merchants To Try
Recently, The Angry Chef and I went on a spice hunt. We headed out to Penzey's Spices in the sleepy town of Arlington, MA. We've relied on them for spices—first by catalog, then online,...
Shake It Up!
I admit it: I'm a fairly thirsty person.
Normally I'm a red wine drinker. I love the good—and even some of the bad. Give me a Cabernet Sauvignon, a Brunello, a Bandol, and I couldn't...
Hot Chocolate Pots
A few days ago, I posted my version of Mayan Hot Chocolate. It occurred to me that there are all sorts of fabulous hot chocolate-y accessories out there—specifically, hot chocolate pots.
Most hot chocolate pots...
Give That Buffalo Some Wings
Meat in the mail. I know. It just sounds wrong. But if you write it off, you might just be missing out on some of the most succulent—and hard-to-find—cuts available these days.
I think most...