Shrimp and Grits for Two
The first time I ever tried Shrimp and Grits was in April, 2004, at a small, dark-paneled restaurant in Charleston, South Carolina. The main course was unforgettable: sweet, succulent shrimp and creamy...
View ArticleHow I Make Cold-“Brewed” Coffee
Meet my latest addiction: Cold-brewed coffee. This exquisite elixir doesn't require any special equipment. Heck, it doesn't require electricity! Wanna produce the best iced coffee in the world? The...
View ArticleSunday Brunch: Blueberry Streusel Strata (GF)
Oh, baby. I made this gluten-free strata the other day, and it was so decadent and delicious that I nearly passed out. It's a fragrant custard of blueberries and bread, nestled between two layers of...
View ArticleCrunchy Kohlrabi Slaw
I struggled with the name of this slaw. I wanted to call it "Krunchy Kohlrabi Slaw," or "Kevin's Krunchy Kohlrabi Slaw," but such titles seemed overly cute. This is a serious slaw, after all, and thus...
View ArticleAngelic Zucchini Fritters
WHAT'S THE DIFFERENCE between a good Zucchini Fritter and great one? Well, first the crust. It should be delightfully crunchy. Then the interior should be firm but smooth, and loaded with good zucchini...
View ArticleMinty Limeade from Scratch
Ready for some good news? I've added a "print recipe" feature to this website! And to celebrate, I think we should sip some homemade limeade. It's tart with fresh limes, and cool with fresh mint. A...
View ArticleFive Fabulous Zucchini Recipes
Today, because it's July 26, and because zucchini is currently filling counter tops, fireplace mantels, and bedside tables throughout the nation, I wanted to share some of my favorite zucchini...
View ArticleChocolate Chunk Cookies with Fresh Mint
Oh, the things I do for you. On Monday, I threw bittersweet chocolate chunks and fresh, chopped mint leaves into some homemade cookie dough. The result? Cool, minty, chocolate chunk cookies! These...
View ArticleSoupe au Pistou
Yesterday, because I needed to use up the ever-increasing produce in my too-small fridge, and also because my basil needed a haircut, I made a great big pot of Soupe au Pistou. Are you familiar with...
View ArticlePerfect Peach Pie
My mother made this peachy bliss every summer when I was a kid. It's a simple dessert -- just peaches, sugar, and some spices nestled between two layers of gloriously-flaky French pastry dough. It's...
View ArticleHow I Make a Lattice (Woven) Pie Crust
If you think a lattice crust is beyond your culinary skill, I have some terrific news for you. This woven design -- which always looks terribly chic on a fruit pie -- is a cinch to achieve! As proof,...
View ArticleSummer Salad: Tomatoes, Peaches, Basil, and Burrata
This salad was inspired by a similar one I ordered at Club Helsinki in Hudson, New York. It’s a tangle of ripe tomatoes and juicy peaches, all dressed up with red wine vinegar, ribbons of basil, and...
View ArticleTabbouleh with Heirloom Tomatoes and Zucchini
Today, because I wanted something delicious (and healthy!) for lunch, I made a big bowl of Tabbouleh. Do you know this vegan Lebanese dish? It's crunchy with cracked wheat, and fragrant with fresh...
View ArticlePeanut Butter Cookies! (GF)
Yesterday, out of the blue, I developed a sudden desire to eat peanut butter cookies. To fight the temptation, I first vacuumed the entrance hall. Then I went for a swim. Then I took Lily the Beagle...
View ArticleHow I Freeze Whole Tomatoes
Red ones. Green ones. Yellow ones. Striped ones. Are late-summer tomatoes swallowing your kitchen counter top, too? Here, the weather's been too hot for blanching, peeling, simmering, and canning the...
View ArticlePuff Pastry Apple Blossoms
This week, to celebrate the start of apple season, I made some scrumptious little desserts called "Apple Blossoms." The flower petals are thinly-sliced apples, arranged on strips of store-bought puff...
View ArticleHerbed Cottage Cheese Biscuits
I've had a busy week! The Germantown Garden Club stopped by for a guided tour... The pantry received a thorough cleaning... I purchased a black bracelet that counts my steps... And just for fun, I...
View ArticleBaking 101: Understanding Baking Soda and Baking Powder
Ever wondered about the difference between baking soda and baking powder? I certainly have. I've also wondered why some recipes request just one of these ingredients, while others require both. And...
View ArticleMy Best Sweet Potato Pie
I wasn't supposed to have a sweet potato-harvest this year. Not after the crop's leaves were devoured by a woodchuck in early August. So imagine my surprise when Margarita, my garden helper, dug...
View ArticleBaking 101: Pâte Brisée Pie Crust
Pâte brisée is the only crust I trust for pies, tarts, and galettes. It's tender, flaky, and meltingly-delicious. It's easy to roll out, too. And talk about fast -- with the help of a food processor,...
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