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basics: butter pie crust

It’s once again proper baking season – cool enough outside to warrant turning the oven on during the day. As such, having an easy, flaky, buttery pie crust recipe up your sleeve is worth something. Having a block of flaky,

/ bake

basics: butter pie crust

It’s once again proper baking season – cool enough outside to warrant turning the oven on during the day. As such, having an easy, flaky, buttery pie crust recipe up your sleeve is worth something. Having a block of flaky,

/ bake

lavender + vanilla peach pie

This morning, Mike and I made it out to a Slow Food Boston fundraiser. Now, I’m not normally into giving away money since I’m a bit under-employed. For example: on Friday I was walking to the Copley Square market to

/ bake

lavender + vanilla peach pie

This morning, Mike and I made it out to a Slow Food Boston fundraiser. Now, I’m not normally into giving away money since I’m a bit under-employed. For example: on Friday I was walking to the Copley Square market to

/ bake

tips: vanilla sugar

Have you ever noticed that sugar doesn’t smell like anything? I always hope it will smell sweet, but it always smells like stale nothingness instead. So, the next time you bake don’t throw away the vanilla pod after you’ve scraped

/ bake

tips: vanilla sugar

Have you ever noticed that sugar doesn’t smell like anything? I always hope it will smell sweet, but it always smells like stale nothingness instead. So, the next time you bake don’t throw away the vanilla pod after you’ve scraped

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elote, or mexican corn-on-the-cob

I’m used to a summer that lasts until Halloween, not this chilly hybrid fall that’s sneaking into the first part of September. I was just getting used to living without air conditioning and now – you’re telling me – I

/ cook

elote, or mexican corn-on-the-cob

I’m used to a summer that lasts until Halloween, not this chilly hybrid fall that’s sneaking into the first part of September. I was just getting used to living without air conditioning and now – you’re telling me – I

/ cook

basics: roast a chicken

Judy Rodgers, Chef over at Zuni Cafe in San Francisco, inspired the phenomenon of dry-brining and high-temp roasting to get the most succulently tender bird you’ve ever eaten. It’s way better than those ready-roasted chickens sitting under a heat lamp

/ cook

basics: roast a chicken

Judy Rodgers, Chef over at Zuni Cafe in San Francisco, inspired the phenomenon of dry-brining and high-temp roasting to get the most succulently tender bird you’ve ever eaten. It’s way better than those ready-roasted chickens sitting under a heat lamp

/ cook

dutch oven barbecue brisket

To be distinguished from smoked brisket, the pride of Texas’ national cuisine. There, we slow-smoke brisket over mesquite scraps on hot coals. Every county has its heroic smokehouse and hard-lined allegiances. For example, It’s not unheard of to drive 2

/ cook

dutch oven barbecue brisket

To be distinguished from smoked brisket, the pride of Texas’ national cuisine. There, we slow-smoke brisket over mesquite scraps on hot coals. Every county has its heroic smokehouse and hard-lined allegiances. For example, It’s not unheard of to drive 2

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banana loaf with pistachios

I’ve been toying with a few different banana bread recipes lately: this one from Deb (which is borrowed from Elise), and one that I’ve adapted from Rose Levy Berenbaum’s Bread Bible. They’re both easy to camp out on, but since

/ bake

banana loaf with pistachios

I’ve been toying with a few different banana bread recipes lately: this one from Deb (which is borrowed from Elise), and one that I’ve adapted from Rose Levy Berenbaum’s Bread Bible. They’re both easy to camp out on, but since