Jessie Cross

These noodles are one of my favorite things to bring to a picnic. They're a little salty, a little sweet, and only get better once they sit in the fridge overnight. They're super simple to...

Let's play a game! I've been working with my friends over at Cookstr for a few months now on some exciting promotions and projects—including step-by-step demonstrations of some of their featured chef's recipes. Here's the...

I love jam. On toast. In marinades for ribs and glazes for chicken. Warmed up and drizzled over vanilla ice cream. This sweet cherry jam is a fabulous way to enjoy cherries as they come into season. Because this jam has a lot of sugar, I never bother canning it. It will keep just fine in the fridge for a few weeks—if it lasts that long.

Last week, my dear friend The Cocktail Queen suggested we meet at Bonfire, a contemporary steakhouse with a Latin American twist in the heart of Boston. It had been ages since we caught up, so I was totally game. Bonfire is one of Todd English's restaurants, and I'd been wanting to try it. Here's a peek around the restaurant and a look at what we ate.

I love refrigerator cookies because they're so convenient. I mean, talk about having fresh cookies on command. Just make the dough, roll it up in wax paper, toss it in the fridge, then slice and bake as the mood strikes you!

Here's how to make your own vanilla extract. All you need is a nice bottle, your favorite vodka, and a few vanilla beans. You just can't beat the flavor—and a bottle makes a great gift for anyone who likes to bake.

This is not a fancy tart. It's not one of those gorgeous, fresh-fruit-and-custard puff pastry things that looks like a piece of art. I'll make you one of those one of these days. Don't...

I could eat bowls of buttery mashed potatoes for dinner—which is probably why I don't make them too often. (Hello, carb coma!) There are a zillion recipes out there for making mashed potatoes. Here's...

Well, hello! It's so good to be back in the kitchen! So one of the first things The Angry Chef did when we got back from the country was get to work cleaning up...

Hiya, Just a quick note with an update. For those of you I haven't spoken with...my father passed away suddenly about three weeks ago. He was an amazing man, and I know someday I'll write more...