I can’t even count the number of times I’ve looked at a glass of red wine and thought to myself, “you know how this would be even better? If I could spread it on crackers!” Okay, I’m lying. I’ve never thought that. Red wine is pretty excellent in a plain old wine glass, and there’s… [click for recipe and more]
There are quite a few things about college that are a little hazy for me, 10 years later (ouch). I could blame it on the passage of time, or on the intense focus I gave my studies at the expense of all socializing and memory-making, but that just wouldn’t be true. That haze is the… [click for recipe and more]
Last weekend, in the middle of making ice (I’ll post the recipe sometime, I promise), I opened the freezer door to make sure there was room for my three freshly filled ice trays. As if reading my mind, about 90% of the freezer’s contents promptly slid out and crashed to the kitchen floor, as if to… [click for recipe and more]
Creme fraiche, in case you’re not fluent in French like I am*, translates roughly to “outrageously overpriced soured dairy product.” In its pure form, by definition, it is nothing more than unpasteurized cream left to culture at room temperature for anywhere from a few hours to several days. Yum, right? But it’s actually kind of… [click for recipe and more]