Oh fair berries of straw… how I love thee, with thine ruby skins and flesh so sweet. If only thou didn’t upseteth my stomach so. Indeed, I think I may be allergic to strawberries. Granted...
Pixie sticks. aka kiddie crack. I couldn’t say how many of these sugar shots I downed as a child… oblivious, of course, to the fact that their cheerful fruity flavors probably contained a...
I’ve been (not-so-patiently) waiting two years to make strawberry jam. The year I learned how to can I didn’t start until June or July, well after the last luscious red berries had been p...
Shades of red: marmalade edition. Actually, I discovered, plain blood orange marmalade isn’t all that red; rather it’s a lovely shade of rich orange with the slightest pinkish hue. Like a...
“It could solve all the problems of the world, that pie… it’s a thing of beauty — how each flavor opens itself one by one, like a chapter in a book. First the flavor of an exotic sp...
Yes, you read that right. I just so happen to have two extra copies of my book. Sitting in front of me. And I’ve decided to give them away. Not some ethereal concept of a book floating in cyber...
Put your heart on your sleeve, er, chest. Show your undying love for cookie dough with an I (Heart) Cookie Dough T-Shirt, now available for pre-order in the L&OO Shop! Only $19.50, shipped. Prin...
Some things belong together. Bacon and eggs. Peas and carrots. Peanut butter and jelly honey. Strawberry and kiwi. You know it’s true. As a recent curd-convert I started to wonder if I could th...
There are two types of people in this world: peanut butter and jelly people, and peanut butter and honey people. (Ok, so there are probably anti-peanut butter people too, but for the purposes of this...
10. My camera is in the shop until Wednesday. I had grand plans to bake up something wonderful this weekend, but it’s just going to have to wait. That’s why you’re getting this post...
I want to thank Lindsay for letting me take over the blog today. I made these muffins after a homebrew session this past weekend and thought they were good enough to share. If you’re interested...
Gravlax is usually one of those “special occasion only” type of things. Like Easter sunday. Or the rare brunch out. Or visiting grandma. Grandma would always have a fresh package of lox w...
I’m such a tease. Little did I know when I posted my tips for homemade frozen pizza, that all you really wanted was the recipe for the pesto I used to make the “hers” version. If I ...
The weather is warm, the sun is shining. The birds are chirping, the bunnies a hoppin’. And that could only mean one thing: Easter is upon us. I know this post will divide you all into two camp...
Tell a story. If I had to condense all the experiences and lessons of this past weekend’s Food Blog Forum Orlando into a single sentence, that would be it. From the images of Todd & Diane,...
Basketball, shmasketball. No offense, of course, but the whole ‘bracket’ business blows my mind. Maybe it’s because I’m chronically short, but basketball has never sparked by ...
This blog has been cupcake-less for far too long. I’ve been neglecting cupcakes for other sweets like cookie dough and layer cakes. Shame on me. These delicately tart cupcakes are the perfect w...
I’m sure I’m not the only one who regularly smuggles candy into the movie theater. Heck, I’ve even stuffed bags full of popcorn into my purse to bypass the ridiculously overpriced a...
I’ve been thinking a lot about brownies lately. And mainly, what makes a really good brownie. I’ve been doing research, all scientific and the like. I’ve come to the conclusion that...
Taylor and I have a tradition of always having an “Emergency Pizza” on hand. Dubbed as such after one evening where we were both hungry and cranky and could not agree on where to go eat a...
We’ve reached the end of our lime green saga. I hope you’ve enjoyed it, and haven’t been too blinded in the process. Unless, of course, you’ve been blinded by desire to abando...
Another friendly contribution, this one from Nashville’s resident macaron expert. Tabitha has a knack for these complicated cookies, and I was thrilled when she offered to bring a green-hued ve...
You may be surprised when I tell you that this treat was the first to disappear off the dessert table. Gone. All of it. My friend and fellow food blogger Erin of Erin’s Food Files offered to br...
The party favors might be gone (in just under an hour all 100 notepads were spoken for!) but I’ve still got plenty of delicious goodies to share. The centerpiece of our little party was this ru...
Five years. I’ve been filling this space with words and pictures for five years now. That’s like, 42 in blog years. We’ve come a long way since that very first post. Five years, 588...
I’ve made it my goal to sift through my skyscraper of food magazines. The ever-growing pile that sits in our living room. It had been nicely arranged on the shelf, but when my dishes and props ...
My name is Lindsay and I have a problem. Apparently I only bake alcoholic cakes. For the last year at least, every cake I’ve made has been tipsy. Kirsch and beer and bourbon, oh my! It was only...
Project: use up all the greens continues. I wasn’t joking when I said we got a ton of greens. Especially when you consider we made both these and the winter greens beignets the same week. IR...
You can look at this post in one of two ways. Either I’m way late in posting my Christmas cookies, or I’m totally on top of it for Valentine’s day. I’ll let you decide. Becaus...
I kind of shot myself in the foot when I made that incredible Rainbow Cake last year. As my little sister’s birthday approached, I kept thinking, “how on EARTH am I going to top the rainb...
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