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Olive Oil Granola is kind of a thing, have you heard? Melissa Clark started it, I think, in the New York Times (inspired by the one sold by Bklyn Larder—the very same people behind Franny’s), and soon after The Kitchn raved about the recipe. More recently Jenny at Dinner: A Love Story wrote about it. ...Keep Reading
Caramel and I have a history, and it ain’t a good one. Catastrophic is more like it. I’m not a candy-maker, in fact even after the aforementioned debacles I still haven’t acquired a candy thermometer. I figure it’ll be used so infrequently, why bother? Well, thank heaven for Cooks Illustrated, is all I can say. ...Keep Reading
Harry loves the color green. Actually, “love” might be too gentle a word; “obsessed” is probably a better choice. From the very first time he was asked his favorite color, the answer’s been the same. For a while there, it was all he wanted to talk about—at his old preschool, the other kids’ parents would ...Keep Reading
Don’t be fooled by the fancy-shmancy French up there: This is about as easy—and parent-friendly—as cooking gets. It’s so simple, I’ll toss a packet together for lunch on a weekday. And it’s so tasty even Stephen-the-fish-hater devours it. Seriously, if you can assemble, you can (and should) make this. “En Papillote” means you’re cooking in ...Keep Reading