Pin it

Open Slideshow

These are not just any soft and creamy scrambled eggs; these are the softest and the creamiest scrambled eggs of all time. These are the scrambled eggs that seal the deal on marriage proposals and earn you special brownie points every Mother’s Day. These scrambled eggs put all others to shame.

Want to know the secret to these swoony scrambled eggs? Here’s everything you need to make them for yourself.

READ MORE »

Pin it

Just like in any industry, people can take things pretty far in the coffee world. It can all seem a little silly when we think about the fact that we are just talking about a drink. Is it really necessary to be concerned about water temperature, brewing ratios, and all the other stuff that coffee lovers geek out on?

READ MORE »

Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts

Pin it

Open Slideshow

Pasta is the kind of comfort food that knows no season. Whether it’s 10°F or 100°F outside, pasta always has a place on the table; it’s all about the way you prepare it. So right now, when the mercury is rising high, you want light sauces, nutty pestos, and a balance of chewy pasta with farm-fresh summer veggies.

From spaghetti tossed with lemony pesto and almonds, to a bowl of sausage penne, and from no-cook tomato sauce to gnocchi with squash and sweet corn, these recipes prove that pasta is the way to do right by your summer vegetables.

READ MORE »

Pin it

If you’ve been eyeing those gorgeous tomatoes at the farmers market and wondering what it might take to transform them into jars of delicious red sauce, wonder no more. Here is everything you need to know to make a moderate-sized batch of tomato sauce for your pantry (or freezer!), from picking the right tomatoes to packing the sauce into jars.

Fifteen pounds of fresh tomatoes. One afternoon. Eight pints of sauce. It’s go time.

READ MORE »

Pin it

At this point in my baking career and time as a home cook, I do feel as though the world might not need another scone. There are great cream scone recipes out there, and wonderful flaky butter scones; there are scones packed with whole grain oats and berries, and others cloaked in sweet, sugary glazes. So why another scone today?

I happen to be a big fan of coconut and started to think about what would happen if I used coconut milk instead of buttermilk or yogurt in a scone dough — and then folded in a heap of toasted coconut and some dark chocolate bits. Would that, in fact, be a scone worth writing about? I’m here to report back that, yes, they are in fact worth talking about.

READ MORE »

Pin it

If you were to peek into my refrigerator any day of the week, any season of the year, you would surely find a jar of pickled red onions. This bright, jewel-toned condiment offers a zesty tang to countless dishes and adds a lovely splash of color as well. It takes about 10 minutes to assemble and lasts for weeks in the refrigerator. What more can you want from a pickle?

READ MORE »

Pin it

Whether it’s the ongoing debate that a dislike of cilantro is determined by genetics or the recent stir caused by cilantro imported from Mexico, cilantro certainly seems to be a hot topic right now. While some crave its fresh, spicy flavor, others find it utterly unappealing. For me, I can’t get enough of it.

Not only can it be tricky to grow, but it also proves challenging to preserve. If you’re a lover of cilantro, like I am, you’ve probably had some exasperating moments trying to successfully capture and prolong its flavor. Here are some tips to both extend the shelf-life of your recently harvested (or purchased) cilantro, and enjoy its freshness in the months ahead.

READ MORE »

Pin it

This is the time of year — smack dab in the dog days of summer — when I’m more than happy to hear the sound of cold ice cubes plinking into my glass.

From a smart tip on storing ice, to an ingenious method for keeping pitcher drinks cold, here are five important things you need to know about making better ice cubes.

READ MORE »