November 24, 2015
NEW — 3:22 p.m. Nov. 24, 2015
If ever there were a season to delve wholeheartedly into pie making, I’d have to say that time is now. For the uninitiated, pie making at its best can be perceived a daunting task, at its worst it’s a full fledged nightmare of flour explosions, tears and torn crust that refuses to cooperate.
I am here to tell you that this simply needn’t be. Enter into the picture the ever delicious, savior of pie strugglers, the galette — a simple, free form tart/pie that can make even the most hopeless of pie makers stand up and take notice. Read more
October 26, 2015
NEW — 3:46 p.m. Oct. 26, 2015
If you’ve been living under a rock for the last few years, or have otherwise been disconnected from the larger world, you might have missed out on the notion that, somehow, pumpkin spice-everything has become well, a thing.
I find myself firmly in the pro pumpkin/squash camp, but I have to say even I am getting a bit weary of it all. The day they come out with pumpkin spice deodorant or shampoo may be the day I have to revoke my pumpkin-loving status.
Given the current state of affairs, it’s entirely possible that day may already be upon us. Read more
September 22, 2015
NEW — 4:39 p.m. Sept. 22, 2015
Just as no self-respecting Washingtonian should not be without a few good apple recipes up their sleeve, nor should they be bereft of more than a couple chowder recipes either. As we enter into fall and cooler temperatures, it only seems natural now to break out the stockpot and cook up some warm you up comfort food Northwest style.
Never a fan of thick, stand-up-your-spoon chowder, I’ve always been on the lookout for recipes that have just the right combination of cream to broth. A loose, savory base with delicate garlic and onion flavors has always been necessary in my favorite chowder. The individual flavors of seafood and bacon shine at their best when a heavy, thick cream does not overwhelm them. And you can feel a wee bit better about the whole thing afterward.
August 25, 2015
NEW — 6:08 p.m. Aug. 25, 2015
For as long as I can recall, I’ve been a fan of a good berry crumble. Easy to assemble and equally easy to consume, it has stood the test of time in our household.
I think the thing that makes it so appealing, in addition to the delicious flavor, is the simplistic, no-nonsense nature. Less fiddly or time-consuming than a pie, you can quite literally have one in all it’s steaming, bubbly glory on your table in less than an hour.
July 29, 2015
NEW — 10:55 a.m. July 29, 2015
Salads and summer are ubiquitous partners, naturally melding together in our conscious and subconscious thoughts and always provide, thankfully, a simple answer to the never-ending question of what to eat for dinner.
Salads are simply the best go-to option for many of us this time of year. They provide a healthy meal that uses the best of what’s fresh, abundant and delicious, and they can be thrown together quickly without the sweat-inducing necessity of turning on the oven.
June 25, 2015
June is definitely the month for strawberries. And ice cream. And cookies.
Heck, if I’m honest it’s always the month for those things, but truly right now it’s all about the berries. Washington strawberries are at their peak right this very minute and it’s all I can do to stop myself from throwing them into everything I eat.
May 27, 2015
Rhubarb season is finally upon us, and this year as in most years, I often run out of recipes for using rhubarb before I actually run out of my desire to consume it.
Pies, of course, are always the go-to vehicle for rhubarb around our house, and lately along with them, I’ve taken to lightly pickling rhubarb to add as a savory component to salads and savory cocktails. There are few things as delicious or complex than a vodka martini with a sliver of pickled rhubarb for garnish.
April 28, 2015
After a few months of kale and Brussels sprouts, I thought it only fitting that I share with you this recipe for these delectable Peanut Butter Candy Bar Cookies.
Healthy is all well and good, but really this is the kind of recipe that makes my heart and stomach most happy. With spring and summer on the horizon, I will no doubt feature plenty of fruit and vegetable recipes here, so it’s only appropriate that we deviate into the world of sweets a bit before the seasonal tide shifts to healthier fare.
March 25, 2015
There is just something infinitely lovely about recipes that can be prepared in advance.
Make-ahead meals have a way of allowing us to feel just a bit more in control of our often hectic daily existence, and the simple fact that some food simply tastes better prepared this way makes those recipes all the more wonderful.
February 24, 2015
This lovely recipe is the epitome of healthy and simple goodness.
Crunchy shaved Brussels sprouts, combined with salty and delicious, hard Pecorino and whole walnut halves are the basis for this easy-to-prepare salad that goes well as a starter, or on it’s own for a smaller meal.