You know how they claim certain store-bought shortcuts are so good there’s no reason to try from scratch? They lie. Exceptions are limited to puff pastry, Pillsbury Crescent Rolls (because you want them to taste like Pillsbury crescent rolls, not
Pepperidge Farms is the OPI of cookie companies. Just like a certain raspberry shade tells you a girl is Berry Daring, certain flavor combos familiarize you with the residents of Sausalito, Montauk, Captiva and Santa Cruz. It makes total
Remember last year when I co-hosted a wedding shower for Anjali and we had a Banh Mi Sandwich Buffet for lunch? I never shared the recipe for the one thing I actually cooked for the shower which was the YUMMY
This sauce is so easy to make and elevates any old dairy product or cake varietal to “bursting with spring flavor” level. I served it over Lemon Yogurt Olive Oil Cake with vanilla ice cream last weekend to rave reviews.
How to arrange a FAB antipasti platter in 3 easy-ish steps… Step One: Go to the store and buy good quality Parmesan cheese, fresh mozzarella balls, assorted charcuterie (I like salami and prosciutto),small tomatoes, marinated vegetables, fresh basil and marinated
A nasty little stomach bug knocked me down this past week and now that I’m up and eating again, the only food I can stomach is a crispy baked potato. I top it with a blend of olive oil and
The March cover of Bon Apptetit was so mouth watering immediately invited friends over for a make-your-own-pizza party. Messy and misshapen, our homemade pizza was shockingly delicious, better than any of the artisan pizza spots in town (this is a
Tomatillo Sauce usually stars on our semi-famous* A&O Chicken Enchiladas. This sauce is light, tart and bursting with flavor. It’s so good it can lead to bragging about how good a cook you are and then a ruined white button
Are you guys blog addicts too? I confess to spending all my free time on the computer scrolling through glossy spreads in the ether of the web. I know Sarah does too because we swap favorites in the kitchen (an
Are you still eating your way through winter squash? This weekend we used butternut and delicata squash for a modified version of this recipe. It’s hard to imagine this glaze- a fragrant mix of maple syrup, butter, rosemary and garlic-