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...
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...
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...
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...
