We had potato gratin twice while we were in Paris, and I vowed to up my game with my version at home. I often use my mom’s simple recipe which calls for flour and milk (very little butter), but after chipping away at the browned, buttery crusts formed by both the versions I had in
Don’t get me wrong, I really love what I do. But I have to admit, I’ve got a little job envy today. As a die-hard coffee addict appreciator, I can’t believe it took me this long to accept an invitation from our friend Lindsey to head over to Télescope. After a few days of the
Many thanks to David Lebovitz for this fantastic roasted fig recipe. I paired them with my favorite goat cheese salad. Happiness.
I bought a mountain of peaches on Saturday, so of course I made the Barefoot Contessa’s Peach Raspberry Crisp. Because, you know, that’s what you do with a mountain of peaches. It’s a crowd pleaser, and easy to make. Here’s the recipe.
My new favorite salad (and a crowd pleaser last Friday). Thanks to Farmhouse Delivery for the recipe!
Two weekends ago, we had dinner with my husband’s family. My mother-in-law is a fantastic cook, but she outdid herself with this creamy, garlicky aioli. She served parmesan topped grilled steaks on a bed of lemony arugula and baked potato wedges which we all dipped (and redipped) into the aioli. Heaven! We were all embarrassed
Three young goat cheeses: Pyramide Cendre, Chavignole and Coeur Gourmand. Perfection
Sounds like an oxymoron, right? Well, to me it does considering I’ve seen my share of tatins gone wrong. I was inspired by this video by David Lebovitz. In it, he goes to the Bastille Market (still one of my favorite places on earth), snaps up some ingredients, then brings them home and effortlessly whips
Win! Big win. I’ve been making fine-but-just-okay caesar salad dressing for years, and could kick myself for not going with the obvious – Carmine’s. When I first moved to New York, a friend of mine invited me to dinner at Carmine’s. It’s a midtown Italian institution that I had written off as a tourist trap
The annual baking of chocolate crinkle cookies marks the beginning of the holiday season and the end of 11 months of restraint. See, I’m a big fan of these cookies, but resist baking them throughout the year to preserve the holiday magic that surrounds them. They puff and crackle, and the secret is to go
Yeah. It just doesn’t have the same ring.
I used to hum that song all the time when I was a kid. Remember it? If you don’t or were (gasp!) not yet born, watch this. Ah, the jingle. Remember when companies just advertised what they sold? What’s the message in the Tastykake commercial? We sell cakes. They are tasty. They are so tasty,
I probably should have cracked one of these open to show you the gooey peanut buttery center because it’s pretty darn great. As far as surprises go, sweet peanut butter tucked inside a chocolate cookie ranks pretty high. You can find the recipe here. I made these in the wee hours of the morning to
Julia Child’s French onion soup, of course. There was a (relatively) cool breeze coming through the windows this morning and I couldn’t get soup off the brain. So I embraced it. I’ve made at least ten versions of French onion soup in the past, but I still go back to Julia’s. The key really is
That I can find in the US, that is. I’ve spent a long time, and a decent amount of cash trying to find a butter that’s as magically delicious as my favorite French butter. But nothing available here in the states comes close to the salty, crunchy, creamy heaven that is Grand Fermage Aux Cristaux
Maybe I should write that on a chalkboard 100 times. It’s that kind of sentence, no? The caramel obsession has always been there, but it wasn’t until I tasted this store-bought caramel that kicked my homemade caramel’s butt that I realized there is room for improvement. I can’t be outdone by a grocery store –
Bread Cheese Fruit Pastry And another pastry
My Portuguese friend Carina hooked us up with her family’s favorite Sangria recipe. I’ve had just a small taste so far, but I liked it so much I had to share. Refreshing, and smooth (which given the amount of alcohol could be dangerous!). Carina’s Sangria 1/2 apple diced 1/2 orange diced 1 lime diced 1