Posted in May 2013

all-the-way rhubarb pie

all-the-way rhubarb pie

I’ll be the first to admit: I’m the one who’s been missing out. I think some of my hesitance (read: resistance), until now, was just that we weren’t on the same page, I’ve always been a city girl, and well, you know,  sunburnt celery wasn’t really my thing; it was always a bit of the rural … Continue reading

brown butter chocolate chunk-pecan blondies

brown butter chocolate chunk-pecan blondies

Don’t make these blondies because they’re something new (they’re not), make them because you’re feeling classic (they are, too, and they love feeling that way — rustic/traditional/what have you). In fact, they’re feeling classic enough to be served in wax paper with a malt-shake sipped through a tall peppermint straw. Make these blondies because they … Continue reading

hazelnut-zucchini bread

hazelnut-zucchini bread

For some reason I never learn. I always only make one loaf. I do the same thing with other things: one happy hour beer before the hour becomes less happy, and my honey-blonde glass has drained itself out two strokes before the tap becomes a couple of dollars more expensive and couple of dollars less … Continue reading

spicy, lemon-roasted beet Greek yogurt dip

spicy, lemon-roasted beet Greek yogurt dip

I’ve got something for the picnic that we’ve been dreaming about. It’s worthy of your double-dipped chips. Oh, boy. It’s spicy like the salsa that you usually bring along, but in a smooth and suave kind of way. It’s thick and creamy enough for dangling celery and carrots and for spreading across warm, toasted pita. … Continue reading

vanilla-chai buttercream cupcakes

vanilla-chai buttercream cupcakes

I heard the ice cream truck tinkling down the street for the first time in what feels like a long time yesterday afternoon. It still makes me giddy. There’s an ice cream parlor, much less the tinkling kind, but in twinkly, Paris, nonetheless, that everyone ought to visit. Preferably at the tipping point of summer. … Continue reading

olive-rosemary focaccia

olive-rosemary focaccia

I always feel bad pushing pre-baked bread dough down once it rises, deflating it of what it was, for fear that it won’t rise again as high. But it does. I guess that’s the thing about resilience. In Paris, especially when I had almost no money, or when I didn’t want to bother with cooking … Continue reading