Tag Archives: recipe

In the Kitchen: White Chocolate Meyer Lemon Tart with a Graham Cracker Crust

After spending an inordinate amount of time messing about with recipes for lemon curd, I was really surprised to find, on a bag of Meyer lemons, the most uncomplicated recipe ever.


Continue reading


In the kitchen: Blueberry Ricotta Cheesecake

Baked cheesecake, cooled and ready for some fruity shenanigans.

When I was in 7th grade, a teacher for some class that’s lost to obscurity decided we should each pick something we were good at and demonstrate it for the class. Our grade would be based on how well we explained each step and completed our chosen task. In 7th grade I was really good at reading, drawing, mumbling excuses for why I couldn’t do a cartwheel in gym, and pestering my mother in the kitchen while she baked. So it was decided that I would demonstrate cake decoration using decorator tips and tubes of McCormick frosting- evil, horrid tasting stuff in bright colors not found in nature. Continue reading

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

In the kitchen: Chocolate Truffles

Remember when you were a teenager and hearing the words “cheap” and “easy” uttered in the same breath made you blush, giggle uncontrollably, and clutch your imaginary pearls?

As a grown foodie, do the words “cheap” and “easy” make you feel the same way?

In the kitchen: Eggplant Napoleon

Proust had his madeline, I have my eggplant napoleon.

The first time I had one was in grad school. I was working part time in a ritzy little mall outside Boston and almost every day I spend an hour’s wage on lunch: an appetizer from one of the mall’s restaurants.  My favorite: a deconstructed eggplant parmesan tower from Bertucci’s, drizzled with balsamic vinegar and olive oil and staked with a woody sprig of rosemary. Continue reading

In the kitchen: Lavender Heart Cookies

Some things that smell very good taste pretty lousy.

Case in point- potpourri, Yankee Candle products, lotions from Body Shop, etc. They smell fabulous, but you’d never in a million years think of putting them in your mouth. Well, you might think about it, but if you did actually do it, swallowing would be the last thing you’d want to do.

That said, the smell of lavender, once confined only to the windowbox or the sachet under your pillow, is a marvelous addition to baked goods. And the fragrance is delicious. Continue reading

In the kitchen: White Chocolate Apricot Ginger Muffins

I admit it: I was one of those little girls who had an Easy-Bake Oven. 

My only defense was that it was a gift. Overnight I went from picking worms out of the crick with the boys to making them quickbreads and cakes. Then I got older, and fatter (and more ashamed of my willingness to adopt antiquated gender roles), and gave up all those lovely treats. No bread, no muffins, no cake- except on birthdays. Bye-bye Easy-Bake goodness.

Meh. Never liked muffins much anyway, I told myself. They’re crumbly and dull, the sad cousin of the glamourous cupcake. Like white chocolate is the sad sack sister of milk or dark.

But then I found this recipe- low sugar, high flavor (hello there, ginger), and all of the ingredients were in my cupboards. And the taste- so good! Continue reading