Shepherd’s pie: It’s serious comfort food. Thick, flavorful sauce, gamey lamb, bits of vegetables – it’s everything you want in a hearty Irish meal. However, it’s not exactly appetizer- or party-friendly. So how do you enjoy it on St. Patrick’s Day, when it’s practically required to have a beer (green or not) in one hand at all times? You transform it into a hand pie, complete with parsley “clovers.”
Continue Reading Celebrate St. Paddy’s Day With Shepherd’s Hand Pies
You know you want to make this delicious, booze-spiked peach butter.
Eating a ripe, juicy peach is one of summer’s best gifts. (Thanks, summer!) But — and I hate to be the one to bring this up — these little balls of edible sunshine aren’t going to be around forever. Savor delicious summer peaches on a dreary winter day (or next week, at least) by making this booze-and-spice-spiked peach butter. Here’s how you do it.
Continue Reading Make Your Own Bourbon Peach Butter
I’m what you’d call a tomato purist. Yep, you know the type: picking tomatoes off salads three quarters of the year, throwing expletives when restaurants dare use mealy, tomatoes in the summer, then eating my weight in caprese salads and tomato tarts and roasted tomatoes and BLTs (heavy on the Ts) all August long.
And of course, there’s tomato sauce — lots of it. If the stuff is made with summer tomatoes, it’s pretty hard for it to be bad. But the best way to highlight summer tomatoes is with three simple ingredients: tomatoes, garlic and olive oil.
I know, not exactly revolutionary. Throw these guys in a pot together haphazardly and you’re likely to get something pretty delicious. But with a little extra care — slivering the garlic, softening it in olive oil, chopping and seeding the tomatoes — it turns into something spectacular, and spectacularly addictive. Here’s how you make it.
Continue Reading The Best 3-Ingredient Tomato Sauce
Other than the Easter feast, decorating eggs with my sister each year is one of my favorite things about this springtime holiday. Sure, some might say we’re “too old,” but I say we’re just perfecting our craft. If you’re new to it, here are the basics, plus some ways to get creative.
Continue Reading Easter Egg Decorating 101
Rocky Peep Blondies
It’s Peep season! I can’t say I’m usually a fan of these pure-sugar Easter staples, but they’re so darn cute I always end up with a box or six. This year, instead of waiting till they take on ceramic-like qualities, I’m determined to actually consume them. So how do you make these adorable, sugar-coated fluffballs taste delicious? Burnish ‘em — here are two ways to do it.
Rocky Peep Blondies (pictured above)
Chocolate, marshmallows, peanuts — they go together so well in Rocky Road ice cream, so why not bring Peeps into the mix? Mix a half-cup each of pastel-coated chocolate candies and roasted, salted peanuts into your favorite blondie recipe.
Continue Reading Peep-Tacular Easter Desserts
Braise today, grill tomorrow -- cook the last of your favorite winter foods.
Oh, winter, with your gray days, cold temps and snow drifts. I may wax poetic for picture-perfect snow storms when the oppressive August heat arrives, but right now I’m so ready to move on to warmer and greener things. My pantry, however, is still stuck in depths-of-winter mode. Is yours still prepped for the next ice storm? This week, bring it into the light by using up the last of all those winter remnants.
Continue Reading Spring Clean Your Pantry
Make Your Own Irish Coffee
Happy St. Patrick’s Day! This year, skip the green beer (go for green cupcakes instead!) in favor of a real Irish drink. You’ll forget all about emerald-hued light beer when you taste this traditional Irish coffee. Here’s how to make it, plus recipes for cocktails featuring Irish whiskey, Guinness, Irish cream and more.
Continue Reading Celebrate St. Patrick’s Day: Drink Like You’re Irish
Make Theater-Style Popcorn at Home - Image Courtesy Food Network Magazine
Sure, you can make fancy-schmancy Mark Zucker-burgers, “True Cheese Grits” and White and Black Swan Pasta all day long, but really, what are the Oscars without popcorn? Skip the bagged stuff — making your own is tastier and simpler.
Continue Reading Cue the Popcorn!
Shaker Meyer Lemon Pie
Some say this is the year of the pie. While I’m all for the advancement of my all-time favorite dessert (yes, I love it more than all things chocolate), I’m with Brooklyn’s Baked bakery co-owner Matt Lewis, who summed it up like this: Let’s talk about pie less and eat it more.
Continue Reading Craving: More Pie!
Pretzel Showdown: Steelers Vs. Packers
As a major food person and a seriously minor football fan, I get a bit more excited about the, er, touchdowns on the buffet table than I do about the ones on the field. So I can’t offer any insight on which team will come away victorious, but I do know this: Salty-on-the-outside, soft-on-the-inside pretzels are always a game-day winner.
This year, I’m making my own, with mix-ins inspired by both Super Bowl opponents: The Green Bay Packers and the Pittsburgh Steelers. Here’s how you do it.
Continue Reading DIY Pretzels: Steelers Vs. Packers