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I'm not a fan of all those cookbooks that encourage parents to sneak veggies into their kids food. How would my girls ever learn to eat, and love, some of my most beloved ingredients if that were the case? I'm also convinced once they know what's in (read full article)
I'm in countdown mode. One month from today is the start of our annual summer vacation to Cape Cod. Two weeks of nothing but the waves lulling us to sleep and sun streaming through every window—a treat since we live in a lovely, but dimly lit garde (read full article)
I'm used to hot, humid New York City summers. Johnny pumps freely flowing for relief were a norm growing up, so much so that the fire department used to offer special sprinkler caps to help conserve water while letting city dwellers get some relief f (read full article)
I love starting the day with a good egg dish—especially now that our local Greenmarket is open and the fridge is stocked with Grazin' Angus Acres eggs. My favorite, quick, healthy prep is to poach them, but that "eggy" you see above has b (read full article)
Ever since Olga told me about her recipe for latkes, I've been obsessed. The recipe was actually one she adapted from Martha Stewart and, it turns out, the key to a really crisp latke is putting the starch back into the potato. Genius, isn't it? This (read full article)
There is a fine line between being a "know it all" and a confident learner. Life has too much to offer to think we can possibly consume, let alone understand it all before our physical time on this earth is done. And yet, there is an exceed (read full article)
Now that the Thanksgiving dishes are done, I have a few minutes to let you know my brunch picks for the weekend. The picture you're looking at above is my version of hash browns using leftover mashed potatoes. Next week I'll share my recipe for the b (read full article)
Today I found myself strolling through the Union Square Greenmarket after finally meeting Julia. It thrills me to meet twitter friends in real life, and is even more rewarding when they turn out to be as wonderful in person. I'd made note on my pass (read full article)
I have a habit, a compulsion really, of always tinkering with my recipes. It's not so much that I think they need improving—more the quest to always use new ingredients and techniques. Take my apple muffin recipe for example. It came about two year (read full article)
Here's the latest recipe I created for the Cuisinart Stand Mixer blog—it uses the food processor attachment. And if you haven't crossed it off your wish list yet, you can always shred the vegetables with a box grater. xo Jennifer *** I'm a glutton (read full article)
A few months ago I was at a friend's house having breakfast. Four adults and three kids had eaten through the lemon blueberry waffles he made with lightening speed, and when the calls came for more, he replied "there's no more mix left". Si (read full article)
My twitter pals know why I was whistling dixie yesterday. While on vacation I took a few minutes to enter my tomato jam recipe into the weekly contest for best preserves over at Food 52. Well guess what (ok, you probably figured out but please entert (read full article)
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