September 2015

At first mention, the idea of a sauceless, cheeseless pizza doesn’t seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I’m happy thinking of them as pizzas where the focus is all dough and toppings. (In case you’re new here, I…

I’m not sure where my head was when I made this meal. Luckily it turned out tasty, but I did so many silly things along the way, like forget several ingredients I bought specifically for the dish. Seriously, I didn’t remember to put ginger in until I went up for…

What? You forgot about pumpkin after Thanksgiving? I love pumpkin. Mostly, I love all the spices that are associated with it: cinnamon, nutmeg, ginger, allspice… Tonight after a Moroccan-inspired dinner, a spiced cake with dark chocolate chips was just what we needed. And who says pumpkin isn’t February food? This…

This NY Times soup was one of the first recipes I bookmarked when I started keeping a folder of online recipes. I loved the idea of this soup and although I probably thought about it every time someone said “soup,” it took me more than a year to get around…

I believe that if you want to know a city, you have to embrace the streets. In Buenos Aires, I walk between three and 12 miles each day, venturing to different corners of the city and using new routes all the time. And if Anthony Bourdain has taught me anything,…

At first mention, the idea of a sauceless, cheeseless pizza doesn’t seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I’m happy thinking of them as pizzas where the focus is all dough and toppings. (In case you’re new here, I…

So I probably bought more than four six-packs in February, but honestly, these are the four I remember off the top of my head. SAM ADAMS BLACKBERRY WITBIER When I took the brewery tour this past August in Boston, the wonderful people were giving away samples of a new “Brewmaster’s…

At first mention, the idea of a sauceless, cheeseless pizza doesn’t seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I’m happy thinking of them as pizzas where the focus is all dough and toppings. (In case you’re new here, I…

Brittany mentioned that besides chocolate of course, a perfectly cooked steak is quite romantic.  I have to agree, I don’t know if the color of the pink juicy cut of beef does it, seared just enough to give it flavor, or the little bit of crimson that flows out when…

It’s putting it mildly to say I like ginger. I love the stuff in the most potent of forms — pickled, candied, dehydrated, juiced. The only way it’s too strong is if I take a bite raw… but don’t think I haven’t tried. This ice cream was maybe a bit…