Grandma’s foolproof flaky pie crust.
My grandma, who turns a glorious 90 years old this summer, is an amazing cook—an intuitive cook who works by taste and feel. On more than one occasion when I’ve asked her for a recipe, she …
Tag: food
The favorites list: late spring.
As I’ve been transitioning to a second career writing full-time about food, cooking and recipes, I’ve spent a lot of time nosing around to find cool stuff. I’ll share some of my recent fun finds: Peroni …
How to cook with: Nut butters (beyond peanut).
As a kid, I asked my mom to pack the same lunch for me every single day: a peanut butter and jelly sandwich. Even now, few foods make me happier. (Our dear, departed friend Wrigley loved …
Better than store-bought: Homemade tabbouleh.
Rob and I do enjoy our happy hour snacks on weekends, when we pull up a cool adult beverage and something noshy to stave off the before-dinner hungries after a busy day. Sometimes the snack of …
How to cook with: garlic scapes.
I love growing my own garlic. (For details on how to grow garlic from scratch, read here.) It’s brilliantly simple—separate the cloves and stick ’em in the ground. Planting garlic is an enormous act of faith: …
A new way to look at eating.
The USDA today released a much-needed overhaul of the Food Pyramid, which for a couple of decades has tried to graphically show us how to eat in a healthy way. As someone who’s spent her professional …
This week at the farmers’ market: regional edition.
Rob and I spent the last week in Beaufort, SC, with a stopover in Asheville, NC, on our way home. We hit four different farmers’ markets in the two towns and found a glorious bounty of …
Add big flavor without big calories.
All of us are striving to cook in a way that’s healthy and simple. Unfortunately, healthy and simple can sometimes add up to bland: A piece of broiled fish all by itself isn’t particularly exciting. The …
Cooking on the road.
Rob and I enjoy having access to a decent kitchen when we travel, so we can take full advantage of local produce and other goodies. Like the Lowcountry shrimp we’ve been eating almost daily here in …
