ok, nothing fancy here – just wanted to share a few recipes with you. the first is a chocolate cake, like the one i use for everything (the stout cake), but for when you don’t have beer on hand. it’s much the same in consistency, […]
it’s the dead of the winter, and the gray skies have the happy consequence of making lemon taste like sunshine. there’s nothing like eating something that you know is definitely out of season, you know? and i don’t know about you, but i don’t feel […]
those of you who know me well, know that i am not the biggest fan of nuts. i hate the way they get stuck in your teeth: not only little bits of the meat of the nut, but also flakes of skin that stick to […]
ok, ok, i know it’s been a long time. i’ve been taking care of things that needed to be taken care of, and i’m finally getting some good cooking and baking time in, these days. i’m in the process of looking for a really good […]
so i’ve been at home in carlisle for about two weeks now; my new lease doesn’t start until mid-july, and this was just the easiest thing to do logistically. it’s weird having everything packed away in boxes, though – and it proves that you really […]
this recipe is for the weekend, as it takes up a large chunk of your day, but it has a pretty high upside. this is my take on the traditional mexican stew, posole – essentially a pork and hominy stew. i had pork neck bones […]
i have fond memories of the pig ‘n’ pepper fair in westford, ma, from my childhood. my best friend’s mother ran the pepper tent, where people entered pepper products to be judged, and we helped out and ran around the fair. one of the staples […]
i made this bbq sauce to go with the pulled pork i was making last week, and along with the pork, it’s quite a winner. it’s mild in your mouth with a bit of a fiery kick at the end, and pairs well with pulled […]
this post is really about homemade samoas, a recipe that i noticed popping up on the blogs a few weeks ago. but first (first?!), a digression about that label on so many blog recipes: “recipe adapted from.” for the samoas, i used graham crackers as […]
it’s been a couple weeks since dulce de leche v1.0, and the verdict is in. that version, as you will remember, was defined both by a beautiful color and a slightly acidic aftertaste. the basic recipe remains the same: a quart of milk, a cup […]