Basil vodka was my very first at-home liquor infusion (although I posted about my second first). You’ll know everything you need to about the results by the simple fact that I haven’t stopped since. I infuse everything now – vodka, oil, vinegar, shampoo…it’s become a bit of an obsession, all because this first infusion turned… [click for recipe and more]
Last week, I had dinner with my mom. We walked to the grocery store together, less to shop than to get out and enjoy the balmy March evening (ignoring the fact that March evenings aren’t supposed to be balmy). As background, my mom (and most of my family) lives just outside the third-rudest city in… [click for recipe and more]
Okay, I normally don’t use words like “rustic” to describe recipes. In my kitchen, it’s a running joke that if something turns out edible but supremely unattractive, it gets classified as “rustic.” The banana bread that overrose its pan and spilled over the sides? Rustic. Mushroom gravy that tasted divine but looked like something you’d… [click for recipe and more]
I like Nutella a lot. A whole lot. And when I like something a whole lot, I have a process that goes something like this: “This is good. This is REALLY GOOD. In fact, everything I make from now on should probably have some of this in it. I wonder where I can buy it… [click for recipe and more]
I can’t believe I’m posting a recipe for kale stew on a 78 degree day in early March. Isn’t March supposed to be “in like a lion?” Well, maybe it is. If the lion came from Africa and brought the weather with it. What is this, people? Back in my day we were still having blizzards… [click for recipe and more]