A good friend is moving soon, and I recently hosted a going-away dinner for her. Eggplant parm is her favorite meal, so I wanted to make a truly superlative one. After crowd-sourcing recipes and tips from trusted foodie friends, I came up with this recipe which I would absolutely, enthusiastically make again.
Read MoreGrilled peaches nestled atop burrata and grilled bread and drizzled with honey, olive oil and salt- each bite is a blissful revelation!
Read MoreHaving been obsessed with homemade ricotta for quite some time now, I'm always looking for new ways to enjoy it. Recently, during a magical weekend in Charleston, my husband and I noticed the delightful presence of candied kumquats in several dishes. I returned home and immediately candied a batch of these teeny citrus orbs for myself. It didn't take long for me to spoon them atop some ricotta, and to heaven I was immediately transported. Since that fortuitous snack pairing, I've been thinking about ways to formalize the ricotta-kumquat duo into a true dessert. A tart sounded promising and shortbread is always a lovely base perfectly happy to play second fiddle. This.is.scrumptious!
Read MoreThis is Mario Batali's recipe. He says, "it would be better to overcook them by 5 minutes than to undercook them by one." In addition to my two small augmentations -adding lemon and mint- I think toasted pine-nuts would be a great touch. Simple, delicious!
Read MoreWhen the weather shifts towards a decidedly fall-into-winter temperature range, my cooking shifts too in an almost subconscious way. I like the way this makes me feel connected to the natural patterns of the world around me. The produce at the farmers market has been glorious of late: the deep greens of the lettuces, kales and their kin and the rich sunset-like hues of the tree fruits, winter squash and cruciferous clan. You almost can't avoid making a casserole or two and such was the impetus for this simple, satisfying bake.
Read MoreA rich, firm pudding-like cake that hails from Sicily. I found this recipe in a Cook's Illustrated special edition, Heirloom Recipes. Cook's Illustrated suggests serving this warm. I actually enjoyed better cold, after it sat in the fridge for a full day.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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