A Teeny, Tiny Toot of the Horn
I try to be humble. Really, I do. But I just got the most wonderful, the most joy-making, the most gratifying email about Parents Need to Eat, Too (the ...
Fondant ≠ Fundant
Back in the day, Saturday night meant sparkly clothes, makeup, heels, and a shiny bright attitude. These days, it’s more likely to mean rolling pins, X-acto knives, ...
Well, Whaddya Know
My recipe for The Best Homemade Chocolate Chip Cookies in the Entire World got a shoutout today on Gourmet.com (I’m the link for “City Bakery” ...
Mains, Nap-Friendly Recipes, Recipes, Starters, Vegetarian
Nap-Time Cooking: Corn, Peach, Tomato over Grilled Polenta
I think this may be the most delicious salad I have ever eaten. It’s two days later, and I’m still thinking about it. Bonus: it breaks ...
Mains, Pantry Cooking, Recipes, Vegetarian
Angel Hair with Garlic and Lemon-Parmesan Breadcrumbs
Stephen and I are tired. Really tired. Almost all the time these days. He’s working on a ginormous job—it’s a wonderful thing, a prestigious project, a ...
Here’s a Contest I’ll Never Win
Cookie magazine is running a cake-decorating contest. Send them a pic of your best effort, and you could win some groovy prizes!
How do I know I’ll never ...
Here’s a Contest I’ll Never Win
Cookie magazine is running a cake-decorating contest. Send them a pic of your best effort, and you could win some groovy prizes!
How do I know I’ll never ...
Why Read Me? Redux
Over the years, I’ve gotten requests from readers to update my About Me page (you can’t see most of them, since I lost all my older comments in the recent ...
Baking, Books, Dessert, Jew Food, Snack
Black & White Cookies
In the early days of Words to Eat By, I blogged about Kasha Varnishkes as my Madeleines, the food that brings long-forgotten memories rushing ...
Food52
Have you heard about Food52 yet? It’s an ingenious web-site-cum-cookbook, created by Amanda Hesser (food writer at the New York Times) and Merrill Stubbs (a freelance food writer). ...