August 17, 2011 As a young student of the culinary arts, there were a handful of “commandments”—central tenets of good cooking—that each of my mentors persistently r...
July 20, 2011 While some of my coworkers use their kitchens as at-home culinary labs, mine is definitely more low-tech. The wares from my pantry could be described as Litt...
October 12, 2011 There’s a commercial for hot sauce on TV with the tagline, “I put that #%*& on everything.” That’s how I feel about sriracha.
Sriracha is...
June 8, 2011 After I tell someone I’m in a book club, I can almost guarantee the response: “What book are you reading now?”
That’s when I have to explain that ...
August 15, 2012 It all started because I decided to throw my husband a beer-themed birthday party: pilsner-braised ribs, bitter greens with an IPA dressing, coffee stout bro...
November 7, 2012
I like chocolate as much as the next person, but when it comes to my sweet tooth, I’m a sucker for caramel. Cake, ice cream, cookies—if it has a stre...
September 7, 2011 I’m not afraid to admit that I love American cheese—by itself, on a grilled cheese sandwich, on a cheeseburger, or even just slapped on a plate and micro...
December 5, 2012
I grew up in Boston, so I was steeped in Yankee food traditions from an early age. My family picked blueberries in the summer and apples in the fall, reg...
March 6, 2013 I can pretty easily refuse most salty snacks. Chips? Who needs ’em. Fries? Can’t be bothered. Pretzels? They just make me thirsty. But when it comes to C...
July 27, 2011 It was a full-color photo that initially brought Brigadeiros—the gooey, chocolatey, caramel-y Brazilian candy treat—to my attention. They were irresistib...
