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I apologize if this recipe seems more suited for fall, but I’ve been looking for ways to use the blueberries that are showing up in all our grocery stores. They’re great straight, but I was in the mood for ginger and thought I might try combining the two flavors again. The result was …
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I’m never quite sure what to write about in trip reports, especially when it comes to Connecticut and New York. With family in CT, we always combine the two states, but my guess is most people are going straight to New York. With that in mind, I’m only going to touch on a …
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Today’s recipe was a reminder that I really need to make more ice cream pies. Really, is there anything better? Maybe cookies are better in the fall, but on hot days an ice cream pie like this one has everything going for it. I’m not sure where this recipe originated, but it …
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Since I haven’t had time to sit down and write a trip report, I thought I’d share a link from my friend Lisa who drove us out to Newtown, CT to visit our other friend, Lisa, at Fine Cooking Magazine. We had a great time and it was interesting to see just …
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We’re back! New York was fun, but I’m exhausted and need to take a post-vacation vacation. The good news is, we covered a lot of territory. We saw Wicked the first evening, then managed to hit Central Park, Chelsea Market, The High Line and Brooklyn all in one day. We also tasted lots …
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We’re on vacation, Cookie Madness style! It involves eating giant bagels… …visiting grocery stores. And eating cupcakes “for research purposes”. If you haven’t guessed, we’re in NYC eating cupcakes, seeing shows and walking through museums. We spent some time in CT as well, visiting family, friends, and dropping in on the test kitchen at Taunton Press. [...]
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It took me a while, but this weekend I finally made the Parisian style macarons I’d vowed to try after tasting some at Bouchon Bakery. The fact Todd had fallen in love with them was a key motivator, and I figured Father’s Day would be a good excuse to try making one of his …
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With blueberries in season, I thought I’d bump up a recipe we really enjoyed a few years ago. Originally titled Nova Scotia Blueberry Cream Cake, it’s more like a cheesecake than a blueberry pie, but instead of cream cheese, it’s held together by mixture of sour cream, sugar, whipped cream and egg yolks. …
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