To me, nothing heralds summer like really good strawberry ice cream. Ice cream is obviously the best summer food there is. (Not open for discussion or dissent, ok? It just is.) And strawberry is the flavor that seems to whisper, excitedly, “Summer is here!”
I discovered this recipe last summer, when our CSA box was filled with more eggplant than we knew what to do with. After the first batch, I quickly made several more to stock up our freezer for the eggplantless winter months ahead. We gobbled through …
This recipe for Crème Brûlée Cheesecake is brought to you by the evil genius of my baby brother’s mind. This past year, for this birthday, when I asked him what kind of cake or dessert he’d like to celebrate with, I expected his usual answer. …
It may seem strange to you that I’m making chili at the beginning of May. Chili is one of those quintessential fall and winter type things that seem to go perfectly with football, beer, and cold toes. But I just really like chili. Especially this …
I’ve been holding out on you. I’m sorry. These burgers are one of the best things we’ve been eating over the past several months, and I’ve made them many times. They’re one of the things we like so much that I made multiple batches and …
Pasta, like Mexican food, is another one of those things that doesn’t exactly get fair air-time on this blog. At least not in a reality-to-blog kind of way. I’d guess that we eat some kind of pasta for dinner at least once a week, especially …
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 …
Sometimes it’s ok to be lazy. Sometimes being lazy winds up being a huge mark in the “win” column. Because sometimes it means getting chiles rellenos where there otherwise would have been no chile rellenos. Anyway. Chiles rellenos are one of my all time favorite …
Marmalade is one of those foods that I always desperately wished that I liked. The way the word rolls off my tongue, the rosy, bright glow of it in the jar, the idea of sweet, but tart stickiness on my hot, buttered toast… it all …
Anchovies. I’ll let that sink in for a moment. I’ve never given them much thought- neither in the, “gross, ack!” camp, nor the “can’t get enough!” camp. They’re ok. I buy the little tubes of anchovy paste for Caesar salad and maybe to squirt a …