When I went to Australia earlier this year, I overdosed on egg and bacon rolls. I sent an enthusiastic email to Grace about how I was enjoying recreating my own here at home, and she wrote me back that she is pretty much vegan these days. I was a bit crestfallen that my enthusiasm for…
I admit that for me, onion rings are synonymous with Burger King. There, I said it! French fries = McDonald’s, onion rings = Burger King. And as with most fast food/junk food, there is a homemade recipe out there waiting to put the store versions to shame. This week we have just that recipe for…
To me, nothing says May like ramps and asparagus. That’s why I jumped on the opportunity to present cook Anna Watson Carl’s simple, seasonal recipe for Linguine with Ramps, Asparagus and Baby Arugula. If you you’d like to try a different recipe with asparagus, try Parigote’s roasted asparagus or Kate Flaim’s absorption pasta with asparagus,…
I’ve got a serious case of TGIF this week. I’m ready for the first week of May to be over and for the second week to be way better than this one. So to celebrate, I’m going to find some snacks for today’s biz ladies lunch and then toast the weekend early. Before I head…
Grace was introduced to the Pie Spot in Portland (Oregon) last summer when she and Amy visited during the Design*Sponge book tour. We all thought it would be great to reproduce one of their recipes, and fortunately, Ashley and Jessica of the Pie Spot food truck were game! This recipe for Chocolate Hazelnut Pies can…
We put great thought into making the In the Kitchen With column full of quick, easy and even impromptu recipes both savory and sweet. Our greatest hope is that you actually try a recipe or two, and as the good weather rolls in, we thought it would be great if you got some inspiration from…
I just don’t get enough Indian food here at home unless I make my own! That said, I think mine tastes great, but I have absolutely no basis for comparison, so I always joke with a colleague that if his wife doesn’t teach me how to make a proper fish curry, I will make his…
I really liked the work of Australian cookbook authors the Hungry Girls that was featured here on Design*Sponge not so long ago. I immediately got in touch with them to see what we could cook up for this column. They gave me several ideas, and since I love sweet potatoes, we agreed on a Sweet…
OK, here’s the deal: Four years ago, artist Susan Schwake offered us a falafel recipe for the column that we didn’t end up posting. (Sorry, Suzie!) I had tried making falafel and found that the recipes I used had no “binder” in them, so when I fried them, they just broke into a million pieces….
I am so excited to present this week’s recipe by stylist Dani Fisher. Dani asked if I’d be interested in a recipe for Passover, and unexpectedly, the recipe included chocolate. It was a win-win for me, as I love learning about traditional/holiday foods from other cultures/religions, and I know that everyone loves chocolate. I hope…
I came across photographer Vanessa Rees’ work on Pinterest. I really liked her photos and the food in the images, but I fell in love with her assistant, Marshall. Vanessa and I began exchanging emails about possible vegan recipes, but her ideas didn’t quite pan out in the research phase. Finally, she settled on Sesame…
Chocolate chip cookies are one of those sweets for which people never tire of trying new recipes. This week, photographer Jennifer Martiné shares the recipe for her favorite Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt. That was a mouthful! If you know “the perfect chocolate chip cookie recipe,” spring…
Last year, I begrudgingly accepted the shortcomings of the regular white potato compared to the orange sweet potato, which is richer in vitamins. Since turning a cold shoulder on the white potato, I’ve enjoyed learning new ways to use sweet potatoes in dishes. I usually stop at the simplest method — roasted with black pepper…
Carrot cake is one of those desserts that I am always tempted to try wherever I see it on the menu. I’m always on the hunt for the perfect recipe, and I’ve already found a couple, from Saveur and from Marcel Desaulniers (the “24″ carrot cake that doesn’t turn dark!). This week, Brazilian food blogger Patricia Scarpin…
I am not a voracious cheesecake eater, though I love tasting just one bite to feel the creaminess and perfect crust-to-filling ratio. But that doesn’t always happen, so until now, only Nigella Lawson’s Mango Cheesecake can tempt me to eat a whole slice. This week, Montreal-based art director and food stylist Christelle is trying to…
I’m still craving sweets, and it’s still cold out, so I thought this would be the perfect week for a “best sweets” round up from our archives. These recipes are perfect for curling up with something or someone warm! Now that Design*Sponge has a Pinterest page, I’ve created an In the Kitchen With pinboard for…
I’ve recently been liberated from our yard, where I was snowed in for five days. In knee-deep snow atop inches of ice, fallen trees stood between me and the gate to our driveway, which leads out onto the main road and was, in any case, unusable for three of those five days. Being the food-focused…
I was never interested in spaghetti alle vongole (spaghetti with clams) until I stayed in Naples for a week for work and ate dinner by myself. Without the influence of friends’ orders, I let the waiter bring me his choice from the menu. Maybe because I was an obvious tourist or maybe because it’s one…
After last week’s brownies, I thought I’d give everyone a break from the high-sugar, high-fat splurge with a very healthy recipe. Chef Gaby Dalkin has whipped up the perfect dish to restore balance to your diet, a Spicy Roasted Broccolini Quinoa Salad. I’m not one to talk about how wonderful salads sound, but even I’ll admit…
Brownies were one of the first desserts I learned to make using the recipe from the Hershey’s Cocoa label. SOOOOO good. I am tempted to say they are foolproof, but they really aren’t. If a brownie is over-baked, it’s no good! So when you make brownies, you quickly learn the rule that you should take…
