Oven Risotto with Sausage and Peppers
Risotto thinks it’s so superior. So delicate, so capricious, so high maintenance. A pretty girl who won’t get dirty. At least, that’s how it…
Risotto thinks it’s so superior. So delicate, so capricious, so high maintenance. A pretty girl who won’t get dirty. At least, that’s how it…
Monkey bread is a celebration of life, liberty, equality, fraternity, Pilgrims, Native Americans, the pursuit of happiness, shoes with oversized buckles, burning the witch,…
There’s something about taking inexpensive, tough cuts of meat, and slowly, over the course of a cool, rainy autumn Friday, turning them into tender,…
Right now, in my kitchen, there is sauce bubbling on the stove. And it is rich and good. The cutting board is green with…
It’s rainy and chilly already here in Maine. September is in the air, with all that that entails. The tips and tops of trees…
What follows is a bit of a foodie cliche, including invoking that insufferable f-word. Every time I turn around this month Mark Bittman, whom…
It is high summer in Maine. Though the nights are cooling, our days are glorious, green and breezy. Fields and farm stands are bursting…
On the Gulf coast of Mexico, outside of Progreso, a small, somewhat rough-and-tumble Mexican port town famous for its 4 1/2 mile pier, there…
Hamburger buns are important to me. Most supermarket hamburger buns are pretty boring, and are kind of like a really thick, cottony Wonder Bread,…
You must make this. I made it up myself and it is awesome. Like most everything I cook, it’s super simple. There are components,…
When we lived in Mexico, cornbread was one of the things we missed from our lives back home. We had never given cornbread much…
Everyone who lives west of Massachusetts thinks they know what this dish is, when I try to describe it. “Oh,” someone from Florida will…
If you’ve never made your own tortillas, you won’t believe how out of wack the effort-to-payoff ratio is. They are dead simple to make,…
Simple baking is terrifically satisfying. Two wooden bowls, metal measuring cups and spoons, cracking brown eggs, butter, sugar, flour, bare feet, batter beaters. It…
These biscuits are phenomenal, and the finished product doesn’t at all overwhelm you with the strong taste of cheese. After baking, the chunks of…
Bagels are a lot like pizza, in the way people get fussy about them; why, some bagel places will refuse to even toast your…
I was cool for about seven minutes in 2004. Maybe not even that long. Because I am resigned to being old and uncool, conventional,…
My husband will not tolerate quinoa. The very utterance of its name sends him running from the room. I, being very delicate and dedicated…
What makes this macaroni and cheese so special? Four things… First, it has a healthy amount of gruyere, which makes it smell slightly funky,…