All Recipes

6 Questions for Karen Solomon (author, Asian Pickles) and Wasabi Pickled Carrots

by Maggie Battista
6 Questions for Karen Solomon (author, Asian Pickles) and Wasabi Pickled Carrots

I met Karen Solomon on the streets of San Francisco in April 2013. I was waiting for a taxi to the airport when she walked right out of her apartment building. I promise I had no idea it was her apartment building but when I asked if she was the cookbook author, well, I’m certain

What We’re Loving: Avocado

by Rachel Wilson
What We’re Loving: Avocado

I usually try to eat as locally and seasonally as possible, but there are some foods for which I’ll make an exception. Until I move back to California and get an avocado tree in my yard, avocado will have to be one of those foods. We always have some on hand these days to feed

Roasted Veggie Tacos with Handmade Tortillas

by Casey Engleman
Roasted Veggie Tacos and Homemade Tortilla Recipe

If ever there were a time to dine outdoors, with one’s hands, on produce heavy dishes, THIS IS IT. Tacos usually mean meat, but in this case, Casey has conjured up a veggie recipe that is so flavorful, you’ll be too busy tasting all the goodness to miss the… – Amy That time of year

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.

Goat Cheese Cake with Boozy Berries

by Mary Swenson
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Now that summer is here, all warm and aromatic and fruity, I’m taking my time. I spent a weekend in Vermont with the family, just long enough to grill up everything, make some fresh pie and drink and laugh until the big supermoon blended into a bright sunrise. It was one of those weekend’s just

Grilled Oysters with Herb Butter

by Matthew Petrelis
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It’s summer and like I said in this post for Beef, Stout & Oyster Pie last week, I am oyster-crazy right now. Once grilled, small oysters take on an sweeter, concentrated note. And topped with herb butter, well, it’s basically game over. Thanks to Matthew’s recipe, you know where I’ll be next weekend: huddled by

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

Beef, Stout and Oyster Pie

by Sean St. John
Beef, Stout, and Oyster Pie

Now that it’s finally summer, we’re eating raw oysters like mad. With a beer or a glass of cold wine, they’re supreme. We asked Sean to share a unique way to use that ocean-like flavor, and he has spared no expense in sharing an old English recipe. I want to make a dozen of these

Blueberry Pie with Cornmeal Crust

by Molly Shuster
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It wouldn’t be summer without blueberries and Molly takes our favorite summer fruit to another level in this simple pie with a cornmeal crust – a cornmeal crust that’s been woven into a pretty lattice and topped with sugar. Happy Independence Day, and happy summer! -Maggie Blueberries hold a very special place in my heart,

Raspberry Lime Rickey Cocktail

by Matthew Petrelis
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Happy Monday! Today, Matthew updates an old and loved recipe of his youth, a Raspberry Lime Rickey, that we think is just right for July. Shake off any Monday blues, and get excited for this Friday (could July 4th fall any more perfectly?)!-  Amy It was at my first job working in a small, family-owned

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

Owning a NYC Food Business is Hard, but this Killer Scallion Kimchi Helps (Part 2)

by Angela Brown
What They Eat: Killer Scallion Kimchi

A fridge full of quick wins is what keeps us all going. After long days running a super successful New York City food business, Angela piles this on top of her humble dinner and, wow, when can we have some? If you missed Angela’s first post on the trials and loves of starting a food

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

How to Gift Wrap a Bottle

by Maggie Battista
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As I’m writing this cookbook, Food Gift Love, I’m recounting and recording my favorite recipes. It’s been a blast to relive the moment I first tasted homemade fried dough. I’m also playing with my favorite non-traditional pesto recipes, all chunky and green and perfect for the biggest bowl of homemade pasta possible. And spring rhubarb,

Rosemary Infused Honey

by Mary Swenson
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I love France for many reasons, and one of them is the flavored olive oils, vinegars, and honeys. They seem to make each and every dish just a little more special, a little more thought about. A splash of tarragon vinegar, a drizzle of basil oil, or the very best, a little pool of flavored

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