It always makes me a little bit sad when I see a casserole dish of sweet potatoes smothered in gooey, sugary marshmallow – “extremely orange and incredibly gross” comes to mind. Not that I have a personal vendetta against marshmallow – it has its place. It’s just that its place is not glopped upon an… [click for recipe and more]
I will not pretend to be a scientist. If I did, I’d be exposed as a fraud almost immediately. I’m terrible at math. I don’t take notes. And (possibly most importantly) I tend to forget about things in my refrigerator for weeks at a time. Although one could argue that those forgotten fridge orphans are… [click for recipe and more]
Take a leek. Being able to make that joke each and every time I make this may in fact be the only reason I like leeks. It’s hard to dislike food that so easily lends itself to 12-year-old humor. In fairness to the leek, though, this is quite good even without the lame jokes. Leeks… [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]