On days when a comfort dinner is needed or simply desired, soup often fits the bill. It warms us when we're cold, soothes us when we're sick. It just feels good going down. I've been on a potato tear lately, craving them all the time and in every which way: mashed, roasted...you get my drift. Next step: soup!
Read MoreOne day, I bought some russets and boiled them up, planning to make mashed potatoes. But I realized I wasn't much in the mood for plain old mashed spuds so took a left turn. Into the mash went grated Gruyere, crumbled bacon, scallions and some buttermilk. The idea of puffs was running through my mind, so I mashed (heh!) the potato mixture into a ziploc, cut off the corner and played around with griddling these as well as baking-then-broiling them.
Read MoreI have long been a serious hush puppy fan. Corn and rhubarb play nicely with each other, making these both sweet and savory and adding a surprise flavor profile to the standard hush pup.
Read MoreI have always loved strawberry muffins, but, as with strawberry cake, it's hard to find ones made from scratch. These are! And if you enjoy lavender, it's a lovely addition here.
Read MoreCreamed anything is pretty great, but creamed kale topped with garlicky breadcrumbs? Heaven.
Read MoreGrowing up, cheese and sausage balls were a ubiquitous holiday presence. They are a delicious and easy hors d'oeuvres or snack full of Louisiana flavor and kick.
Read MoreI adapted this from Ina Garten's Lemon Cake recipe. It's wonderfully moist and lemony!
Read MoreThis is an absolutely delicious version of green goddess from Melissa Clark. It's good with salad and crudites and grilled meats and on and on.
Read MoreAnother, very autumnal, variation on the basic muffin recipe. Love the savory-sweet flavor in the pumpkin and plum combo.
Read MoreYou just haven't lived until you've tasted this ricotta. It's divine and infinitely better than anything you can purchase. It's also multifunctional in the most delicious ways.
Read MoreIn DC, there's a great breakfast/brunch spot called Open City. My favorite dish on its menu is the multigrain pancakes, and this recipe from epicurious is a very good approximation. Hearty, flavorful, these fill you up but don't weigh you down.
Read MoreI found this recipe in the NYTimes Magazine which adapted it from Marco Shaw at Eno Restaurant and Market in Durham, NC. This is, quite possibly, my favorite cornbread. Its red-flecked hue and slight kick are totally appealing!
Read MoreThiswhole-wheat muffin recipe, from Mark Bittman, is infinitely adaptable and very good. I never make this plain recipe but this is what all my other muffins are built off of.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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