I'd like to think that Deb Perelman and I are a lot alike but all I can come up with to support that is that we're both happy in the kitchen. But it's enough, I think, to claim a connection. What does it mean to be happy in the kitchen, besides the obvious? It...
Another incredibly good, deeply satisfying vegetarian main dish from Deb. You could absolutely use regular rice, brown rice, bulgur, quinoa, whatever you have five cooked cups of on hand but I really like the wild rice part of this. I think because I so seldom make...
Sometimes I can't believe how sexy my food looks. Damn, I'm good. And so were these. You know what they kind of tasted like? That artichoke-mayonnaise dip that everybody made for every party from 1997 through late 2000, remember that stuff? It also had parmesan...
This is going to sound disingenuous given the picture above but I am not the kind of woman who puts hearts on things. Smiley faces, ok, yes, occasionally. Not hearts though. No judgments. But something about these cute little pot pies charmed me into unusually...
I made these but they tasted sour? Is it possible to use milk instead of buttermilk or possibly more sugar…
I made this recipe yesterday and they are delicious. One problem I encountered was I used a glass 8" pan,…
I made this recipe yesterday and they are delicious. One problem I encountered was I used a glass 8" pan,…
just wondering, the Cook's Country recipe calls for baking at 400? Just wondering which temperature to bake these at? Thank…
I used a glass dish and just ran a knife around all the edges and a spatula to loosen the…