Well, I'd love to say spring is here – and it was, for a second – but it's cold and wet and miserable so I'm still feeling comfort food. And honestly, warm weather doesn't make that craving go away, which is why I came home and made faro risotto a few weeks ago on a warm day. But I'm still mad about the weather, mainly because it's satisfying to be annoyed by something I can't change that really isn't the worst thing. And I am so craving humidity because at my age, my skin is desperate for it. But I digress.
Read moreFun with Mushroom Filo Triangles. I Promise.
Or is it fillo? Maybe phyllo. Filo? Maybe fyllo? Whatever. You know what I'm talking about – that flaky pastry you use when you want to add more butter to your diet. The other night I needed to make some appetizers and I didn't want to go to the store, so I pillaged the freezer. And the pantry and the fridge. I found mushrooms, cheese, some shallots and stuff, and a frozen box of filo dough. I couldn't remember why I had bought it because I hate things that are difficult, including phyllo, which is even difficult to spell. (One day, when I write an actual book, I'll pick a spelling, but until then, enjoy the variety!)
Read moreRich and Easy Miso Soup for the Week
This soup is a riff on a recipe from Gwyneth Paltrow's Goop. A few of my recipes are wholly original. Most of them are the result of a vague idea and me looking at a bunch of recipes before I come up with my own. I might make them a little fattier or saltier, or a little less. Or maybe I add bacon, or substitute mushrooms for the existing bacon. Sometimes I add sugar where there was none, or salt. But I always skip a few steps, because I'm lazy and hate washing extra dishes. If you were looking for authentic miso soup, this is definitely not it. But it's soup with miso. So.
Read moreOld School Party Food is the Best Party Food: Homemade Chex Mix with a Twist
Kitchen twine, grocery bag tags, and mason jars is about as Pinterest-y as I'll get.
Are you old enough to remember when there was no Pinterest? And no social media? The only pictures you saw of the food people made for parties or to give to their friends were blurry photos they snapped with actual film cameras, and those photos were mostly of actual people. Do you remember when food didn't have to look good unless you were in a fancy city restaurant? And people didn't have to look all that good at parties because the photos were guaranteed to blur out any imperfections, leaving behind only happy memories. Remember when parties were parties, not showcases? I do.
Read moreHennessy Night Makes Everything Alright
The Hennessy and egg white cocktail with no name. Suggestions welcome.
So, it was one of those weeks, and at least several of my friends were having the same week, which seems to be a theme for a lot of women. But about mid-week, something amazing happened that turned the week around. I came home one day to a package on the front porch. Unlike all the rest of my packages, this was not a boring Amazon Prime box full of necessities. Nope. This was a beautiful gift, a bottle of Hennessy V.S.O.P Privilège.
Read moreYour New Thanksgiving Standard: Pineapple Casserole Bacon Cups
So, as you may know, I've been blogging for Southern Living. This is thrilling, something I dreamed of when I was little. Well, not blogging exactly since that wasn't a thing, but here we are. My mom would be so proud. Her mother's Winnsboro yard was once on the cover of Southern Living, though my mom herself didn't make the picture. But this is about making individual servings of pineapple gratin in bacon cups.
Read moreSlow Cooker Eggplant Parmesan Tastes Like Leftovers, in a Good Way
Making eggplant parmesan in the slow cooker allows all the flavors to blend, making for a delightful dish. This is also easier than the traditional method. And the marinara sauce is so easy, you'll be embarrassed you waited so long to learn. (But no shame in continuing to buy jar marinara, because I love to skip steps.)
Read moreHors d'œuvres Are Fancier Than Snacks. But They Don't Have to Be Difficult.
You know what's confusing? Feelings. I haven't enjoyed my feelings very much recently. Is that a fun opener? Well, no. But I need some fun, so I've had hors d'œuvres on my mind because what's more fun than having people in and eating snacks for dinner?
Read moreHow to Make Pimiento Cheese: The Final Word
Guess what. There is no final word on pimiento cheese, and when we elevate it to the divine, that's just blasphemous. It's just a food, one many of us eat too much of, succumbing to the gluttony in our sinful hearts. But I'm not one to throw stones because there are an awful lot of windows in my house, and they're expensive to fix. I'm also a believer in enjoying what G-d (or whoever or whatever) puts in front of me, and pimiento cheese is certainly one of those things.
Read moreWhy I Buy Cheap Vodka
I'm not a baker. I cook like I write: It may not be pretty (it won't be), and it may be disorganized and awkward (it will be), but it probably will be entertaining (well, maybe). The food I make generally tastes good, but when it comes time to Instagram it, I need props and good lighting. We, dear readers, are the people who cook at home. And here's how we make a decent tart crust.
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