Peach-Blueberry Crisp

Peach-Blueberry Crisp

Tomatoes get the lion's share of attention this time of year, and rightly so, but let's not forget how insanely delicious blueberries and peaches are right now.  I've been a tad obsessed with blueberries in particular, eating half a pint every morning with Greek...

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Cassoulet

Earlier this year, Melissa Clark published The New Essentials of French Cooking in the New York Times and I took it as a personal challenge from Melissa to me.  To which I said, out loud in my home, like a boss "game on Melissa. Game on." And why not start with the...

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Christopher Kimball’s Milk Street

I always give Cook's Illustrated credit for teaching me how to cook and it will always be my go-to for classic American dishes like fried chicken, chocolate cupcakes, pancakes, burgers, roast turkey and countless other things I cannot live without. But Milk Street is...

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Hummus and Pita

It's not difficult to understand the crazy popularity of hummus.  Easy to make (with ingredients found almost anywhere), vaguely healthy, cheap, and versatile.   But like many popular things, it has strayed very far from authenticity.  People have added all kinds of...

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