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Potato Heart
Look what Marta found at the Park Slope Food Coop! No, we did nothing to this spud, it actually grew that way in the shape of a heart. Now, what do we do with it? What would you do with a heart-shaped...
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Thanksgiving Recap
It’s funny how much these photos look like last year’s photos from Thanksgiving. But really, that’s what I love about Thanksgiving. It doesn’t change much. The pie count may vary and the flavor of...
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Gluten-Free Pecan Puffs
Finally: a gluten-free recipe for my favorite Christmas cookies. With thanks to the SAVEUR test kitchen who came up with a gluten-free version of a very similar cookie, I was able to create this...
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Dinner Party for the January Blues: Baked Salmon with Fresh Herbs,...
We’re in the very midst of bleak midwinter here, and I’ve been craving herbs. My heart full of longing for fresh-out-of-some-lovely-field-herbs I’ve packed my crisper drawer full of...
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Brownies for Valentine’s Day
As soon as I saw Melissa Clark’s recipe for Olive Oil and Coconut Brownies in the NY Times last week I knew I would have to try it ASAP. I’m always a sucker for sweets made with olive oil, and the...
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Savory Oatmeal
Towards the end of winter, bogged down by busy days and coming home to an empty kitchen, I turned towards breakfast food for dinner. Looking back on the meals I repeatedly cooked when no one else was...
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Happy Birthday
This blog recently had a birthday, and I forgot to notice. I guess I got distracted by my own birthday. I just this week turned 25. There was a flourless chocolate cake baked by Marta, and a whole...
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Pannelets
Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich. MAKES 20 COOKIES INGREDIENTS ½ cup (4 oz.) mashed baked sweet potato 1 cup unsweetened dried shredded coconut, toasted ½ cup sugar 1...
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Gluten-Free Pumpkin Breakfast Muffins
Gluten-free and subtly sweetened only with maple syrup, these muffins are enforced with pecans and a dose of flax meal to make them healthier for breakfast. They’re nice and moist and warmed with...
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