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Salem, MA
Thursday, October 28, 2021
Blog Page 62

Welcome to Yogurt Nation (Population: Everyone)

Americans are crazy for yogurt these days. Not pizza. Not french fries. Not even apple pie. Wait...huh? It used to be that you had to go to a specialty store to find anything more exotic than a Columbo or Yoplait. Yogurt was health food. You ate it when you were dieting. You stuck it in your kid's lunch bag. Not so, now....

Fabulous Cookie Jars

Recently, I posted a recipe for Kourambiedes, which are crumbly, buttery Greek almond cookies. I have a pretty basic cookie jar, because I like to be able to see my cookies. In fact, I have a bunch of these jars at home filled with everything from pasta and rice to flour and sugar. This is a 2-gallon Heritage Hill Jar,...

Seeking a Garbage Can that Doesn’t Suck

A good garbage can is one of the most important things in a kitchen. I know, I know. "This barely merits discussion," you're thinking. "I have a garbage can and it does its job: It holds the garbage. Are you nuts?" Yeah, I know. But do you have a GOOD garbage can? One that is hands-free so you don't have to touch...

Make Your Own Marshmallows

No, really. You can do this. I swear. Contrary to popular (ok, semi-popular) belief, marshmallows don't grow on bushes. You can actually make them. And it's not that hard. All you need are a few basic ingredients—and a stand mixer. The mixer part is important, because your ingredients need to be beaten steadily—and hard—for almost a half an hour. You might...

Kourambiedes (Or, Perfect Greek Butter Cookies)

Kourambiedes (pronounced koor-ah-bee-eds) are those little Greek butter cookies that are usually shaped like a moon or a half-moon and are covered in powdered sugar. They're buttery and melty and perfectly crumbly (and second only to baklava for messy cookies to eat). They're one of my favorite cookies of all time. They usually show up around Christmas, but honestly, they're...

Apron Love

Nothing quite makes me feel like I've landed in the middle of an episode of I Love Lucy like putting on an apron. I have a pretty big collection of vintage aprons from Duckie, my grandmother. (And by vintage, I mean the aprons that she used to use.) There are a bunch of pretty hostess-y aprons, that look like you would...

Bread Braids

Baking bread is one of my favorite things to do. There's something really satisfying about the process—the kneading, the waiting, the watching, the cozy smell in the house when it finally goes into the oven. I made this loaf for a New Year's party this year. It's a pretty basic egg bread, dressed up for the occasion in fancy, braided...

Infuse Your Booze: Making Fruit-Flavored Liquors

Fresh fruit + vodka = summer in a glass, all year round. I've been making fruit-infused liquors for about 10 years. I get it from my mother, who makes jars of lemon verbena liquor and blackberry brandy (and amazing Irish Cream in the winter). I know the whole fruit infusion thing has been done to death in higher-end bars the last...

Fly Me to the Moon

Wait, I'll settle for 180 feet up. Seems like folks are always looking for new and unusual dining experiences. The Boston Globe ran an article today about Dinner in the Sky, a global dining concept (I really can't think of any other way to describe it) that a few Boston-area entrepreneurs have brought to the U.S. They serve dinner-180 feet...

Country-Style Pork Ribs

Country-style pork ribs are just about one of my favorite types of ribs. They're meaty and big, and absolutely fall apart when slow cooked. The recipe below is a basic one (again, the one my mom used). I change this a lot, depending on who's coming to dinner and what I have in the house. Country-Style Pork Ribs 1.5 lbs. pork ribs 1...