What We’re Loving

What We’re Loving: Lemons

by Kate H. Knapp
Seven Lovely Lemon Recipes

Lemons are so lovely. They can make a cup of tea cozy, cool a hot afternoon, elevate a hum-drum dish, and add zest to an otherwise zestless dessert. Gorgeously tart citrus are a cook’s best friend and a baker’s delight; finding a home in both the sweet and savory, as well as in my heart.

What We’re Loving: Gelato

by Amy Feiereisel
What We’re Loving: Gelato

You scream, I scream, we all scream for… gelato? Oh, yes. Yes, yes, YES. Now, don’t get me wrong, I’m all over good old American ice cream but when I tried my first spoon of creamy, velvety, ludicrously flavorful gelato, I knew ice cream was going to have to budge over and share its space

What We’re Grilling: Recipes for the 4th of July

by Rachel Wilson
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Happy (early) Fourth of July everyone! I don’t have the statistics to back me up on this, but I suspect that our Nation’s Birthday is the day that the largest number of barbeque grills are used in the United States (followed by Labor Day and Memorial Day). If you aren’t hosting a BBQ, you’ll probably

What We’re Loving: Figs

by Kate H. Knapp
What We're Loving: Figs

Ah, sweet and seductive figs. Though I grew up eating Fig Newtons—delightfully unaware that the fig in the name referred to an actual fruit—my love affair with the purple and plump figs didn’t truly begin until breakfast one morning in Paris (as so many epic romances do). Sitting with my adorable mom—who happens to be

What We’re Loving: Smoothies

by Rachel Wilson
What We’re Loving: Smoothies

My best friend recently got a Vitamix in the mail from her mother-in-law, and I immediately began to “ooh” and “ahh,” as I’d coveted this particular appliance for many, many years. My husband had told me to just buy one already (after he’d caught me looking at different models on the internet one time too

What We’re Loving: Cherries

by Amy Feiereisel
What We’re Loving: Cherries

So I might have this all-consuming love of cherries. The sort of love that has me justifying a giant paper bag of the ripest ones as lunch. Luckily, I am in the south of France right now, and positively swimming in them. The French take their cherries seriously, as do I, which is why overflowing

What We’re Loving: Flaky Phyllo

by Kate H. Knapp
chicken pot pie phyllo

Magic. How else can one explain the dazzling layers of delightfully flaky dough that create such a myriad of different dishes? It has to be some sort of sorcery that turns something so delicate into a delicious dish (and why it always seems to vanish so quickly). I personally fell under its spell with my

What We’re Loving: Cream

by Rachel Wilson
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When I was young, my great-grandparents had a small ranch. I was lucky enough to live just down the gravel lane from them, and spent most of my childhood running in the pasture and chasing after cows. My great-grandmother had one milking cow, tan in color and easily distinguished from the others, and she milked

What We’re Loving: Everything Coconut

by Rachel Wilson
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My daughter was born almost nine months ago, and has now been eating solid foods for just under three months. As she and I embark on this new culinary journey together, I’ve been reading a lot (books, articles, blogs – you name it) on the many ways I can help her become an adventurous eater.

What We’re Loving: Cinco de Mayo Desserts

by Amy Feiereisel
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So, here’s the loco thing about Cinco de Mayo. It’s a holiday celebrating Mexico’s independence, yet May 5 is celebrated more in the United States than in our neighbor to the south. I guess we’ll take any opportunity to chow down on Mexico’s flavorful and bright cuisine, huh? Carnitas and tortilla recipes are plentiful, so

What We’re Loving: Spring Peas

by Amy Feiereisel
Fresh Green Peas

As the world unfurls from a harsh winter, as shoots force themselves out into the Spring sun, there is nothing harder than waiting for the markets to reflect the new life all around us. We are so close. So close to full markets and gardens, to leafy, colorful produce spilling out of grocery bags. Often I find myself

What We’re Loving: Savory Brunch Recipes

by Rachel Wilson
What We’re Loving: Savory Brunch Recipes

I used to love hosting dinner parties. Having friends over for dinner on a weekend night gave us the chance to drink wine, eat food, and to catch up on each other’s lives. I would spend hours in the kitchen trying new, elaborate recipes that just weren’t possible during the work week. But now, my

What We’re Loving: Fondue

by Kate H. Knapp
fondue buffalo

When I was a kid and life became a little too serious—which can happen when there’s a divorce, a menagerie of rescued pets, and two strong-minded siblings—my mother would pull out the fondue pot in hopes of lightening the mood. She knew the somewhat silly and playful meal would make it impossible for us hold

Recipe Testers Needed for Maggie’s First Cookbook

by Kate H. Knapp
Recipe Testers Needed for Maggie’s First Cookbook

Hello, everyone! I’m back from Salt Lake City, Utah — oh my goodness, it’s gorgeous there! — and I’m thrilled to get to work on my very first cookbook.  But all those recipes need testing. Can you help by providing some honest feedback? Kate, who also happens to hail from the great state of Utah,

What We’re Loving: Popcorn

by Rachel Wilson
What We’re Loving: Popcorn

When I was a kid, I used to love the nights when my dad would get out the popcorn maker. He would pop the kernels while my mom melted butter on the stove. The finished product went into a big green plastic bowl, which I kept next to me on the floor while we watched

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