Bake with abandon!
Eleven minutes and ten seconds into our half-hour interview, Chef Michael Smith uttered the most honest, excuse-free cooking advice I’ve heard in a long time. I don’t have much patience for those who say they can’t cook. A hundred thousand generations have cooked. It’s a …
This week’s Gastropost challenge was to “recreate or revisit a food experience that will refresh sunny memories of summers past.” With strawberries and peaches already covered, my mind went to corn — a food that leaves me conflicted. In season, corn-on-the-cob means both the height …
These hands turn 80 this summer. These hands have picked strawberries, made jam, kneaded bread, rolled pastry. They have decorated birthday cakes, anniversary cakes and wedding cakes. They have changed diapers, washed clothes, sewn dresses, mended seams, darned socks, stitched buttons, ironed pleats. They have …
Shrove Tuesday doesn’t have to include pancakes. Today is really about gorging on rich foods before the 40-day fast of Lent. Pancakes just happen to be cooked in grease, filled with eggs and topped with more decadence. It’s okay to think beyond the griddle. Any …
Despite the amber hue of the resulting preserves, this is green tomato marmalade. And no, I didn’t use the teeny-tiny yellow tomatoes on the left. They’re just there for show. Instead, I used small to mid-sized green tomatoes like the ones below. I figured since …
Look what I did! Pretty isn’t it? This is just my maple squash soup and a drizzle of crème fraîche. I got so excited by the possibilities, I played with my food. While the heart was fun, it was a bit on the simple side. …