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We're in countdown mode. 18 days from now we pack the girls up for the sandy shores of Cape Cod. I need this vacation. It feels like the last year has pummeled my spirits and pushed me to the limits. Life is supposed to be easier as the girls grow up (read full article)
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)
Before I utter a word about rhubarb, I must tell you about a new favorite recipe. But you must promise not to laugh. Because it's for cinnamon toast. If you've read Molly's recent post, then you know which one I'm talking about. It is highly addictiv (read full article)
Before I tell you how I've finally made friends with my slow cooker, I wanted to let you all know about a new project of mine, called The Family Table. Everyone's welcome, but it's especially handy for time-pressed parents looking for answers on how (read full article)
Hard to believe Thanksgiving is next week. It seems the period between Labor Day and Halloween drags a bit, settling into school and accepting that summer really is over. Then, with a flip of the switch sort of feeling, it's November. Frankly, I love (read full article)
I'm very excited for cranberries this season. While they'll probably peak in home kitchens during next week's Thanksgiving holiday, there's no reason to shelve them until 2010. Last weekened I had decided they'd play a part in my recipe for Bon Appé (read full article)
I was excited to see this week's Food 52 contest was paying homage to Brussels sprouts. For as much as I now love them, I remember the moaning when they were served with lunch when I was in daycare way back when. I don't remember exactly when I redis (read full article)
I’ve been really inspired by leftovers lately. That whole idea of waste not, want not, makes a big difference on the weekly grocery bill too. This past Rosh Hashanah, I was “winging” it for the side dish. I knew it would be something with sweet (read full article)
by Jennifer Schall I love magazines, especially food magazines. There is just something about the feel of the glossy paper and the beautiful pictures that make me want to lick the magazine, just to be sure the food isn’t real (OK, maybe that’s ju (read full article)
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