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16 May 2014
I don’t know much about celebrities, much less about celebrity couples.  Despite having good friends who are very much in the know (one in particular comes to mind) I remain, blithely, and blissfully, unaware.  I’ll take my own little (unglamorous) world of weekend markets, chocolate cupcakes, and the occasional sliced/burned finger, thank you very much.  This world also comes with irrepressible toddler giggles, the beatific smell of infant feeties, serious contemplation on princess dress attire, and more such commonplace occurrences.   Don’t be misled though, this world also includes the tribulations of emergency laundry runs, messy rooms, too much carbs, and the occasional tantrum.  Thankfully, there is also family, friends, and...


16 May 2014
I never used to like bell peppers.  I consider myself to be a pretty omnivorous (and passionately so) person so I don’t like to let myself fall too easily into food prejudice.  I just, try as I might, could not get into bell peppers’ bright crunch.  I would assiduously pick them out of pizzas and salads, and would poke at them morosely when I would spot them in an omelet, their crunch unfazed by the brief stint in the skillet.  I know they are wonderful and beloved by many, but for me, unfortunately, the attraction was just not there.

That is, until the first time I had them roasted.  Roasting turns the capsicum into a luscious and mellowed version of its formerly peppy self.  The slow deliberate heat renders them sweetly smoky, and...


24 Mar 2014
I first saw Sticky, Chewy, Messy, Gooey at a bookstore a few months ago. After a brief flip-through, I added it to my ever-growing cookbook wish list. Finally, I bought a copy and sat down with it to give it a good study. My thoughts about this book can really be summed up in one sentence. This has to be one of the most decadent cookbooks I’ve ever read Piedmont .

For my first foray into its recipes, I chose these biscuits. Calling them biscuits just seems insulting. They are so much more than that. Actually, to me, the biscuits play a very small part in the recipe. They are surrounded by cinnamon and sugar, and topped with a sticky caramel-pecan sauce that would make dentists squirm IWB.

Quinn and I made these as a joint effort. I...


11 Jan 2014
 
I had to get a new computer last week, one of few life events with the power to make a person feel both elated and completely bankrupt. After I brought it home, while I waited for my blood pressure to stabilize, I combed through the files that had been on my old computer and happened to find a document that I had forgotten, a recipe for a brown sugar clafoutis with pears. BROWN SUGAR CLAFOUTIS! WITH PEARS! I made the clafoutis last week, and again yesterday, and then I hustled over here to tell you about it with an oddly colored iPhone photo of my leftovers.


I had clafoutis for the first time when I was 23. It came to the table in a skillet the size of a salad plate, and where it met the pan, it rose up like an aspiring souffle. It made...