Thyme Roasted Potatoes

Duck fat is culinary liquid gold; it's savory flavor and rich fragrance can transform the ordinary into the extraordinary. The averag...

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Thyme Roasted Potatoes

Duck fat is culinary liquid gold; it's savory flavor and rich fragrance can transform the ordinary into the extraordinary. The average ...

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0 komentar

Chicken Soup Brownies for the Soul

This post is a tough one to write. I must have begun typing it at least a dozen times. I'm used to feeling a surge of energy when I star...

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Chicken Parmesan

Crunchy chicken, gooey spotty brown cheese, pasta and tomato sauce with basil plucked fresh off the plant, how can you go wrong? It's b...

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Cai Fan - Vegetable Rice with Chinese Sausage

Ever since I was little, I have always been captivated by infomercials boasting of ridiculous products that can perform almost impossible fe...

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Buttermilk Oven Fried Chicken

Fried foods are a guilty pleasure of mine; onion rings, French fries, and tempura are some of my favorite things. Perhaps it's a good t...

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Birthday Cake!

I mean, really, that statement requires an exclamation point. Any good cake suddenly becomes even better when it's made and eaten to ce...

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Strawberry and Honey Cream Tart

Just when I thought I had seen the last of this summer's strawberries, Steven comes home with a huge box from none other than Costco and...

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No Para la Lactosa Intolerante

In my last post celebrating the joy of the sponge cake , I alluded to a doused dessert that I am pretty thrilled to share with you. And by ...

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The Great All-American Sponge Cake

Okay, so maybe the sponge cake isn't literally an American invention (most food historians agree that the sponge cake as we now know it...

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Shrimp and Corn Chowder

One day I want to pick corn straight from the field and eat it raw off the cob. Corn starts to lose its sweetness as soon as it's picked...

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Thai-Style Chile Beef

I love stir fries with basil so when I saw this recipe on America's Test Kitchen I was almost sold. Almost because rather than using ...

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Almond Extract

Almond extract is made with the oil of bitter almonds. Bitter almonds, unlike their more common sweet almond counterparts, are very bitter ...

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Almond Poppy Seed Muffin

Almond poppy seed is my all time favorite muffin flavor. One of my secret indulgences is a gratuitously large, terrible-for-you, but so-dam...

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Raspberry Muffin with Brown Sugar Hazelnut Streusel

Steven’s parents have a raspberry bush in their yard and I was the lucky recipient of some of the delicious berries. I ended up eating most...

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So Worth It

Sometimes it's hard to be away from my mom. I've gotten used to the distance over the past four-plus years I've been in LA and s...

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Peanut Butter Fritters

Oh, no. You heard right. I first found this recipe in the June/July 2007 issue of Everyday with Rachael Ray while on a flight to Denver. I k...

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Strawberry and Blue Cheese Salad

Remember the strawberry and cheese scene in Ratatouille? Remy first takes a bite of the cheese , which creates an upbeat, robust swirl of f...

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Hush Puppies for Yankees

About three years ago, I was in Pensacola, Florida with my husband visiting his beloved Granddaddy. Although my description of him could nev...

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Tiramisu Brownie

The idea of a tiramisu brownie/brownie tiramisu has been brewing in my head for a while now. I wanted the main flavor components of the bro...

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It's Two, Two, Two Treats in One!

Who wouldn't love a muffin that tastes like a doughnut? Who doesn't love dessert masquerading as breakfast? Communists, that's w...

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