Tag Archives: easy recipe

In the Kitchen: Dark Chocolate Toblerone Brownies with Hawaiian Pink Salt

A friend of mine who lives in the Midwest swears by these for parties and potlucks. I couldn’t wait for her to send me a batch, so I looked the recipe up online and then proposed to my fellow poster on A Year of Baking Dangerously that we try it out. Here it is, with a few tweaks! It’s fairly easy- most bakers would have baking chocolate and cocoa in their pantries already, so the only thing left to get is the Toblerone bar. And the challenge is to not eat all the good stuff before you start.

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In the kitchen: Compost Cookies

In picking your ingredients, go for a mix of textures and flavors. Mine had salty chips and pretzels (left out all but a pinch of salt in the recipe to compensate), dried fruit and chocolate. Mixing the chips and pretzels in by hand ensures they stay crunchy.

I love Momofuku- I went to the Noodle Bar with a friend years ago. Totally worth the line and sadly don’t recall taking pix, but I do remember it was a fabulous meal. When I heard David Chang had chosen VA-native Christina Tosi to make their desserts my first thoughts were a.) THEY HAVE DESSERTS? and 2.) see #1. Tosi has been making all things sweet for the three locations of Milk Bar for the past year or so, with fellow sugar jockeys from such pastry luminaries as Magnolia and Jacques Torres- everything is right with that. Everything. Continue reading

In the Kitchen: Glazed pecans for summer salad

A little sweet and crunchiness to mix into a summer salad.

Great with goat cheese crumbles and fresh blueberries, and chopped endive over a spring or herb mix salad. I chopped the pecans before sprinkling over my salad. Or leave them whole and risk eating them like candy- seriously, an entire cup of the things can go down in a blink. Also great to sprinkle over ice cream, mixed into brownies, etc. Continue reading

Inspired and wired

RUNNING LIKE THE WIND before the timer on my camera goes off.

One of the staffing agencies I’m signed up with ran a Twitter contest- you were supposed to post a picture of a place that inspires you. Lucky me, I live less than 5 miles from Great Fall and so very early in the morning I drive out to the towpath and go for a brisk stroll out and back. I think it’s at least 2 miles round trip. It’s perfect for thinking about lots of things (like the novel I wrote for NaNoWriMo last year and am in the process of editing). Or nothing (at all). Or about food (like, say, lunch).  Continue reading

In the kitchen: Roasted Chicken

The tablecloth was leftover from Valentine's Day. Don't judge.

I have a culinary to-do list and one of the top items was roasting a chicken. I say “was” because I finally got a roasting pan so as my contribution to the Mother’s Day feast I got to tick that chicken-roasting dream off my list. Continue reading

In the kitchen: Roasted Red Pepper Soup

Christmas is officially over. Yesterday was the 12th day. So today there was the ritual putting away of things. Wrapping ornaments in tissue, packing up the tree, and once again heading to the mall to check out the sales and starting the stash of gifts for next year.

Call me crazy, but I love this time of year. There’s something so poetic about what’s left: on the trees, on the shelves, on the floor, and in the kitchen. This is when cooking is kind of fun and a little bit of a challenge.
Fr’instance, what do you do when you have a couple of pounds of cut red and green peppers left from a party, a vegetarian sister swinging by the pick up some stuff, and it’s lunch time? You make soup, of course.

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In the kitchen: Butternut Squash Soup

Last year for Christmas I got two, yes two, bottles of white truffle oil. Yes, I’m late to this party, but clearly I’m doing my best to catch up. Its earthy flavor has graced mashed potatoes, pasta with butter and mushrooms, and (thanks to a bumper crop of butternuts at the family farm) it’s garnished more than a few soups. Continue reading