Category Recipe Testing

Greenest Tahini Sauce from Bon Appetit (Vegan, GF)

I’ve been following the Bon Appetit Food Lover’s Cleanse this year, and while all the recipes I’ve tested so far have been delicious, I don’t think I’ll ever be a person who follows an exact eating plan. As a fellow cook and I were discussing yesterday, taking away my freedom to improvise in cooking is […]

Roasted Red Pepper and Walnut Relish (Vegan, GF)

In 2013, I completed my MA, moved across the country to Waco, TX, married my best friend, bought a house with my husband, and adopted a puppy. I’ve been busy. Not to mention all the smaller things, like the women’s writing group I joined (hey ladies!), the Italian sausage and hamburger pizza topping recipes I […]

Chocolate Peanut Butter Bars Saga: Part II

The chocolate peanut butter bar saga continues. If you read my recent post on vegan, gluten-free chocolate peanut butter date bars, you might have seen through my supposed satisfaction with said bars. Here’s the truth: I would definitely make those gluten free wonders again, but they don’t hold a candle to the food memory they […]

Sleepy Sundays: Rigatoni with Tomato, Bacon, Bean Sauce

As I settle into winter, I see my friends posting about the snow that’s falling in Boston, sharing photos of white-dusted Brookline streets, their days starting with quiet, muffled mornings. Frankly, I miss it. I’ve thought a lot about what clicked so well for me in Boston. I think what I miss most are the […]

Holiday Party Food 101: Hummus! (GF, Vegan)

I’ll admit. I haven’t always been a fan of hummus. It’s one of those “hip” foods that foodies discovered early on. Back in (those long ago days with) Teach for America, it used to come in my packaged lunch with these dried up triangles of pita. Anything that comes in a pre-boxed meal is becoming […]

Christina Tosi’s Confetti Cookies

It’s strange how people can change. A few years ago, the thought of this cookie would have turned me upside down. Not only does it call for rainbow sprinkles in two iterations, it also includes corn syrup and specifically calls for the clear, artificial kind of vanilla-flavored extract that doesn’t actually have any vanilla in […]

Squirrel Cookies!

The entire time I was making these cookies, I was singing, “Who run tha world? Squirrels. SQUIRRELS!” much to Shorty’s chagrin. To make matters worse for him, the house was steadily filling with the smell of fresh-baked cookies (while I did spastic dance moves perfectly imitated Beyoncé with a whisk mic), but all the while, […]

Marcella Hazan’s Luxurious, Simple Tomato Sauce

Greetings, lovely readers. This is just a quick post to get you through hump day, and to take some time to remember a great woman through her food. Last Sunday, the Italian cooking icon Marcella Hazan passed away at the age of 89. I can’t possibly attempt doing any justice to her memory or her […]

Strawberry Banana No-Churn Ice Cream with Campari Swirl

Last October, you might have noticed Ellen’s coverage of Bic’s ballpoint pens “for Her.” She did a spoof advertisement for the pens, which come in pink and purple, and are supposedly designed for a woman’s hand. As we were testing this ice cream, one of my friends said, “I don’t know. It’s kind of like […]

Shorty’s Files: How It All Began

Below: No recipes today–a trip down memory lane. Since settling back in here, I’ve had to figure out where I fit in at the restaurant. I’ve been reluctant to call myself “co-owner” or “co-manager,” and I’ve felt especially weird about “co-founder.” It has been easier to use a verb, to say, “I run a restaurant […]