Oh, spring, you tricky little vixen. You’re hot, you’re cold. You’re sunny, you’re rainy. If it weren’t for the air being slightly, wondrously scented with the hint of rain, and the daffodils poking their heads through the grass, and the fuzz of green buds covering …
When someone says that a recipe is idiot-proof, it’s usually for one of two reasons. Either the recipe is so unbelievably simple that you can’t screw it up OR while it does have several steps and ingredients, it’s very forgiving of any shenanigans you throw …
A lot of quick meals happen in this house. Have I mentioned that there are TWO tiny little humans here who both need my completely undivided attention, without fail, about twenty minutes before we should be eating dinner? It’s perfectly delightful I assure you, but …
Toasty French bread. Perfectly browned mushrooms sautéed with aromatic thyme and white wine. Fresh, tender baby spinach. Melting, oozing, pungent brie cheese. Dijon mustard swirled into a silky egg custard.
Brace yourselves: I’m going to give you a recipe for gnocchi. Gnocchi that’s not only light and delicious and flavorful, but also super easy to make. Your mind is blown, right? Well, mine was. Not so long ago, when I thought gnocchi, I thought of …
Where I live, people are pretty opinionated about their Italian beef, so just to be clear, here is what I like in a good Italian beef sandwich: I like my beef very tender, to the point of falling apart. I’m not into the sliced pieces, …
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 …
I hate to complain. I really do. I know I’m probably starting to sound like a broken record, because I probably went into a thing about pumpkin-flavored stuff last year, but really. Can we stop oohing and ahhing over pumpkin spice lattes? I get …
The word “pot roast” can conjure up a wide array of images- anything from thick brown gloppy stuff in a school cafeteria to a glistening boeuf bourguignon served in a fancy French restaurant. In most of our everyday realities, it’s somewhere in between the two. I …
It’s officially fall, my favorite time of year for cooking. As much as I love summer with all of its fresh fruits and veggies from farmers’ markets and all the variety of things that are actually in season, come fall I’m actually in the mood to …