The movement I started in my last post continues. I am still occupying winter. So far my success has been limi

Last weekend, in the middle of making ice (I'll post the recipe sometime, I promise), I opened the freezer doo

A beautiful and unique way to serve potatoes – great for holidays, or to make a regular day feel like on

I'd be lying if I said it's easy to keep tofu perpetually interesting. If you don't eat meat, chances are you'

I have a cookie problem. Not that kind of cookie problem, the kind where you pick up a bag of Chips Ahoy or a

It always makes me a little bit sad when I see a casserole dish of sweet potatoes smothered in gooey, sugary m

I will not pretend to be a scientist. If I did, I'd be exposed as a fraud almost immediately. I'm terrible at

Take a leek. Being able to make that joke each and every time I make this may in fact be the only reason I lik

Creme fraiche, in case you're not fluent in French like I am*, translates roughly to "outrageously overpriced

I might need to rename this blog. I'm starting to see a theme. I wonder if "foodmostpeoplehate-butireallylovea

There are two things I always seem to have around: dried cranberries (because I impulsively bought a five poun

Steak is steak. I will acknowledge that. Obviously a portabella steak isn't that reminiscent of an actual st

Brussels sprouts get a bad rap (rightfully so, for the most part). If you've ever been assaulted by the distin

Whenever I have people over (rare, since my apartment is approximately the size of the a shoebox), the first t