I’ve always loved the idea of turning leftovers into something new: stock from vegetable scraps and the remains of a roasted chicken, casseroles with extra Thanksgiving turkey, breakfast hash from last night’s roasted potatoes. It’s not just because I’m thrifty, but also because sometimes the …
Part of me regrets adding to the cacophony of asparagus-centric recipes on the internet right now. But it’s a very, very small part of me. Like a toenail’s worth. And I don’t pay much attention to toenails these days, (Pedicure? What’s a pedicure?) so who …
It’s that time of year again… St. Patrick’s Day is rolling around pretty soon. I regret to tell you that over the years our celebrations have become more and more tame. Which, truly, is ok by me. As a person of Irish heritage, I would …
Like any born-and-bred Chicago girl, I think I handle winters pretty well. I expect cold, and I’m rarely disappointed. I even try to revel in the beautiful snowy landscapes and the wind whipping across the prairie behind our house. Overall, I think I keep a …
Sorry it’s been a while. A few days ago, I finally pulled it together and wrote a post about this amazing hummus that I made, well, a long time ago, and just as I finished writing it, I clicked save, and WordPress went ahead and …
For those of you who are thinking that you would never make homemade ricotta, and that I’m just going overboard in the other direction after giving you this tube-dough abomination…. you may be right. About the going in the other direction thing, not that you …
What is it about bright green foods that drives me absolutely crazy? They are just so beautiful and, typically, the taste measures up. So many good things turn a gorgeous, vibrant shade of green when cooked… peas, broccoli, fresh herbs… and apparently, fava beans. Confessional …
Every time I try a recipe from the now-defunct Gourmet, I get a little sad. It was such a lovely magazine, and I have so many all-time favorite recipes that came from it’s colorful, inspiring pages. Sigh. What is the world coming to when there …
Summer is almost here. I can officially wear flip-flops without my toes turning to ice, and I barely need a jacket to sit outside in the evening. The trees and flowers are green and gorgeous and hopeful, and I swear the smell of cut grass through …
I’m a huge sucker for those food combinations that are opposites, but go together so perfectly that you wonder why they’re opposites in the first place. You know… sweet and salty, crispy and chewy. So it’s no surprise that when I saw this recipe on one of …