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Torta Salads
In a previous life, Nick and I used to frequent a place called Tio’s Tortas. I affectionately refer to it as “Uncle Sandwich,” which is a blatant and deliberate mistranslation (although I’m not sure...
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Happiness is a Warm Doughnut
So I was browsing Photograzing a little while ago and was attracted like a moth to a flame when I saw the photo of Buttermilk Doughnuts, courtesy of Stephan at This Engineer Can Bake. You should know...
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Fennel Focaccia
I must admit, I was pretty excited when I saw the ingredients for this month’s Foodie Joust: Fennel, Dairy, and Parsley. I’ve never been a fan of licorice or anise-flavored anything, but sometime...
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Eggplant and Eggs
You could say that I eat a lot of eggplant, and you would not be wrong. I am going to miss it in the coming months, so I thought I’d give it one last hurrah before being replaced in my pantry by...
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Tonight’s Dinner in Real Time
6:00 pm – Writing emails. Maybe I should start the beans if I want chili for dinner tonight. 6:10 pm – Beans are on. Back to obsessing over blog stats. 7:15 pm – Where the hell is Nick? He left to...
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Spaghetti and Fried Eggs
Sounds weird, I know. I’ve had this recipe filed away in my mental recipe box for months now. Every time I brought it up in the past, Nick would give me this look and say “So it’s just pasta? With a...
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Magical Transformations
One of the things I love most about cooking is the seemingly magical way food can be transformed. Take an onion, for example. Cut open a raw one and your eyes begin to water. Taking a bite will...
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C’est Moi Le Chef!
Or is it la Cheffe? No, chef is one of those sexist French words that has no feminine form. At any rate, the chef is on vacation this month and he left me in charge. In addition to my usual pastry...
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How To Make A Cream Soup
When I was in culinary school, we had to memorize three different methods for making cream soups. I couldn’t tell you now how, specifically, any of them went, but I do know how to whip up a cream soup...
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A Sourdough Attempt, and Why I Cook
Michael Ruhlman recently posed the question, “Why do you cook?” I believe I touched on a bit of the answer in my post about his rolls, and I definitely remember having to write an essay in the topic...
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Cooking Colonial in Paris (Project Food Blog Challenge #2)
There’s a downside to cooking a lot and experimenting with all types of international cooking: when Foodbuzz challenges you to make a classic dish from a cuisine with which you’re unfamiliar, the...
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Vegetable and Grain Salad
You can try to plan it out. You can try to make sure you have holiday-appropriate recipes all ready in advance. You can spend hours taking that perfect photo. You can read, and re-read, and edit....
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Seasonal Cooking, Holiday Baking
Happy Boxing Day, everyone! I hope you’ve already had a lovely long weekend with family and friends, and that you’ll have a few more occasions to celebrate the end of this year, the Winter Solstice,...
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Easy Cheesy
Like we did last year, Nick and I have again given up cooking meat at home for Lent. Since all Catholics know that fish isn’t meat, our omega-3 levels are rising as we incorporate more fish into our...
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One Last Wintry Soup
Lately, I’ve been working on clearing out the stockpile of root vegetables from the CSA in my refrigerator. I turned a backlog of potatoes, turnips, black radishes, parsnips, and leeks into a lovely...
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