Vegetarian

I love pie. But I have to confess, it’s never been my strong suit as a baker. My pies tend to be respectable, but… Oh. My crusts sometimes shrink during blind-baking, and when I don’t blind bake I tend to find the bottoms insufficiently crisp. My crimping skills are so-so. I theoretically understand how to …

I have a soft spot for fruit and citrus curds. They’re the posh, upscale cousin of jams and jellies and preserves. Rich with butter, thickened by eggs, they mound up elegantly on a spoon. They feel decadent, special, and yet are incredibly easy to make. And there’s nothing wrong with classic lemon curd (or, uh, lemon …

I’ve been thinking, lately, about the space that food occupies in our lives. There’s a food blog trope about feeding our families and friends being this generous act of nourishing and the motivating force behind many people’s drive to cook (and let’s be honest, most of these people are women). And I don’t doubt that …

This sugar snap pea and farro bowl tastes like spring. It is vibrant and earthy like a rain-washed field. Green with sugar snap peas, pops of pink from watermelon radishes, and delicate barely-tinged-green-white from the fennel. There’s crunch from the vegetables and nubbly goodness from the farro, which gives the dish a textural dynamism I …

I’m sitting here cuddled up on the couch with my dog, Inka, for the fifth day in a row (!). It seems she’s learned, after more than two years of mostly keeping a watchful eye on me from her chair (or actually, one of her chairs…), that curling up next to me is a sure …

I’ve long dismissed blondies as a sort of lesser dessert. They lacked the rich fudgy qualities of the best brownies, and they were never as flavorful or as texturally interesting as a good chocolate chip cookie. Often, they could be kind of dry, a bit too thin, not soft enough to be cookie dough-gooey and …