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When I first started cooking I thought the caprese salad was one of the most elegant dishes to prepare. The beautiful colors, the fresh taste, the tang of balsamic, and the fact that it is a salad made mostly of cheese makes it a crowd favorite.
As a kid I usually spent summer in one or more camps. Sleep away camp, soccer camp, or church camp, if it was full of awkward adolescents baking in the sun, I was there. My favorite part of these summer escapes was sitting around the bonfire,
Whenever I need to make something comforting, I immediately think of chili. I love that you can make a big batch of something so wholesome with just a few ingredients. However, when I moved to New York the large quantity format wasn’t as easy to accomplish in my closet sized kitchen. So I scaled the recipe to feed two,
As barbeque season approaches I am always searching for new dishes to bring to summer parties. Recently, I was put to the test when a friend asked if I could bring a mayo-less potato salad to her cookout.
Some of my earliest memories of cooking involve breakfast. I remember watching as my dad flipped bacon with a knife and fork and tenderly cooked over-easy eggs. If it was a special occasion my mom would pop open a tube of store-bought cinnamon rolls and my brother and I would usually fight over the last one.
Every time I throw a brunch party the guests seem to proliferate. I’ll start with a simple brunch for four and inevitably that number ends up doubling. I’ve found the key to staying sane in these situations is finding recipes that are easy to multiply.
Long before I could scramble an egg or flip a pancake, I could toast a Pop-Tart. As a kid, I remember feeling complete satisfaction as I lowered those two perfectly frosted rectangles into the toaster.
Many people associate St. Patrick’s Day with green beer and time to party, but in my house it’s a time to celebrate our Irish heritage with traditional Emerald Isle foods. One of my favorite Irish bites is Soda Bread.
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