When it comes to beans, people often feel like they need to be extra, paired with many ingredients, and fussed over—often feeling that beans have no flavor. However, when given just a bit of love (like in these brothy beans), the taste and texture of beans are unmatched. THE MAGIC OF BROTHY BEANS Cooking beans…...
One of my major weaknesses in gardening is over-planting cherry tomatoes. I let my fear of not having enough cherry tomatoes take over, and before I know it, I’m overwhelmed with tomatoes. What’s a girl to do? Well, one thing to be done is cook this lovely roasted tomato component that can be used as…...
My best advice for anyone seeking a crowd-pleasing chocolate dessert that requires no baking, minimal technique, and primarily pantry ingredients: Turn to meat. More specifically, cured, mold-encased meat secured with twine. You’re reading this correctly. Your next dessert should be salami—made from chocolate. Chocolate salami is a hand-rolled tube of chocolate stuffed with biscuits, nuts,...
With the help of our friends at Wines of Alsace, we’re highlighting four of the region’s most exciting wines—and ideas for how to pair them this fall. As the weather cools down and the leaves begin to change, my taste in wine shifts from rosés and spritzes to light reds and bright, refreshing whites. I get out...
I moved into a new apartment a little over two weeks ago, and as anyone who’s ever moved knows, the process involves eating a lot of takeout—all your knives are in boxes, you don’t have any groceries, and you’re working in an unfamiliar, not-yet-home kitchen. It’s a solid excuse for the first week or so...