I almost didn’t go to the wedding of my best friend from high school last Sunday. I’d just returned with my family from my dad’s funeral in California. The wedding in Maui was 11 ho...
Seven months after my dad’s pancreatic cancer diagnosis, he is gone, after the kind of week for which the word anguish exists. I flew out to California last Monday with my two girls for a weekl...
To me the cooking ideal of fresh, seasonal and local is hardest to live up to in the spring. Summer is bounty time; crisp fall brings novel late-harvest crops; cold winter welcomes hearty root vegeta...
Karma brought a surprise plate of crispy, buttery, brown-sugary oatmeal lace cookies to my door this weekend, in a cycle that began with my father-in-law Dave, a great doctor and much-loved local per...
It’s not hard to make a cheesy macaroni and cheese, but making a creamy one is trickier. Cooks Illustrated ended my disappointing series of dry baked macaroni efforts when it published years ag...
My windows are open today in central Ohio, and I’m breathing in spring. My crew at home has weathered pneumonia, a sinus infection, two eye infections, laryngitis and a molar extraction since m...
My school kids had state testing this week, so I made an extra effort to feed them a good breakfast. We love steel-cut oatmeal, but the 30-minute cook time can be prohibitive on a rushed weekday morn...
The best way for me to keep up my vegetable intake is to make a big batch that lasts for several meals. In the wintertime, roasted vegetables fit the bill handily. But by March I’m ready for a ...
I save links until I have enough to share, and then it’s always too much. This collection has girl power, creepy customer spying by Target, insight into teen development, recipe craves and a lo...
It seems like a dish for old folks and babies – a softly comforting thick soup, eaten with a spoon. But in fact risi e bisi (pronounced REE-see ay BEE-see) is a classic Venetian dish, tradition...
As life would have it, I’ve done an absurd amount of home building and remodeling in the last dozen years. Chinese grandmas don’t spend lightly, and I thought I’d share some tips on...
It doesn’t seem like it could possibly be interesting, or delectable, or surprising: carrot soup, made simply with onion, broth, a bit of thyme and a whole lot of carrots. No ginger, curry or a...
My friends and I turn 40 this year. I’m ok with this. We have lost some exuberance of youth, but we have also shed the anxiety of beginners. Volatile years finding our way with careers, relatio...
For Chinese New Year – the year of the dragon begins Monday – I have one more recipe from my mom’s kitchen: a long-braised beef shank cut thinly and piled in a bowl of steaming nood...
I’m relieved it’s January. I love the spirit of holiday season, but I’m thrilled to leave the holiday pressures of gifts and travel behind. Though there’s a lot of winter ahea...
It shouldn’t come as a surprise, but after making 400 scones for teachers and neighbors in the last two days, I’ve realized something important: more cream is better. Turns out it’s...
Funny that it took me 20 years of cooking pasta to make spaghetti all’amatriciana, in which a small amount of cured meat – guanciale if you’re in central Italy, pancetta or bacon fo...
Once again, I have an assortment of tidbits from my wayward travels on the web, gathered up for you like a motley bouquet. It’s not the freshest – I save my little bits over months –...
After wrapping up my holiday gift ideas for this year, I’m looking forward to getting back to food. I don’t know about you, but since we finished our glorious Thanksgiving leftovers, we&#...
I had an early taste of holiday shopping this year when, at 11:45 pm after a full day of cooking and feasting, I hugged my Thanksgiving lingerers goodbye and drove off in the dark with my oldest son ...
The surprise hits of my Thanksgiving table were these unexpectedly realistic flameless candles. Aside from birthday cake toppers, I haven’t had candles in the house since I became a parent a de...
A tip for this Thanksgiving: save your celery leaves. Instead of discarding these humble scraps, you can save them to make a jar of homemade celery salt that will add a delightfully light, herby flav...
My meals are generous with everything but appetizers. I like people to eat their dinner, and I’d much rather save room for dessert than fill up too early. But on Thanksgiving I can’t leav...
Chinese green beans may not seem like the most obviously perfect dish for Thanksgiving, but these really are. At a table laden with buttery bread stuffing, creamy mashed potatoes and candied sweet po...
I’ve decided the way to tackle Thanksgiving this year is one manageable step at a time. Thanksgiving dinner isn’t hard, it’s just the number of dishes that can be daunting. This yea...
I’ve learned more about dips during my time in the Midwest. Midwesterners love warm dips – cheesy artichoke, nacho cheese with Ro-Tel, and more recently, buffalo chicken (yes, chicken in ...
Depending on your memories, sloppy joes are either childhood comfort food or the stuff of scary cafeteria meals past. I have to admit they hold a retro charm for me, and as an added bonus they’...
Normally I don’t make my own ketchup at home – for a squirt here or there, Heinz is just fine. But when I make a ketchup-heavy recipe – like the sloppy joes recipe I’m getting...
Am I crazy? Or crazy like a fox? Here’s why I let my kids eat all the Halloween candy they want: Kids get way too much Halloween candy, and this is my way of getting rid of it early. If I doled...
Too late for Oktoberfest, but I’ve just discovered that making soft pretzels at home is remarkably simple and ridiculously fun. And unlike homemade breads that have to cool before cutting, pret...
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