From the red and white exterior to the marble stairs to the geometric tile, this looks eerily like The Roanoke apartment building in Cincinnati. I do wonder if they had the same architect.

I found a bowl of truly sad-looking and wilted beet greens (leftover from, uh, Thanksgiving beets) in my fridge last Monday, and sauteed them with a bunch of chili in hopes of making them into a de...

Not a terrible mistake, but recent: I was making Orangette's chickpea-parmesan salad, and was planning on adding a dash of liquid smoke with the lemon juice for an extra bit of flavor. I grabbed th...

I'm a big believer in hot breakfasts, like laetitiae. Generally instant oatmeal (especially Trader Joe's whole-grain cranberry oatmeal), or lately, my own homemade cranberry-cherry oatmeal. I mixed...

Like slowdown, I use my stovetop Moka and fresh-ground espresso beans. It doesn't get a perfect crema, necessarily, but the convenience of sipping an espresso out of my favorite demitasse cup in my...

Mmmm. Fresh figs (my fruit obsession) and donut peaches. I should grab a watermelon at the market, too.

High Life Light, in bottles, ice-cold. I have a deep and abiding love for High Life. Grain Belt Premium: oh, how it makes me miss Minneapolis!

Like MissMae, I was a picky child, and now I'll eat nearly anything. Formerly revolting but now crave-able foods for me include: tomatoes olives mayonnaise capers real...

I'll second ArielG's suggestion to test it by defrosting meat: does the microwave defrost evenly, or does the center get cooked while the outer edges stay frozen? Or, does it defrost a slice of fro...

Thanks for all the input, everyone! Yes, my concern was whether painting over particleboard would work- though it sounds like with some sanding and priming, I shouldn't be so fretful. I'm not sure ...

The chickpea salad from Orangette: I've gone through at least six cans of chickpeas in the past two weeks. And iced coffee, cold-brewed: that's essential.

Mac and cheese, definitely. And chocolate chip cookies.

Depends on the weather: for warm spring nights, something fizzy (champagne, sparkling rosé from Spain, vinho verde); for overcast evenings, pinot noir; for wintry cold, barolo.

I was veggie for about ten years, but working at an amazing french restaurant did me in. I think my first back-to-meat meal was foie gras on toast with bitter orange marmalade, followed by papparde...

Tasting balsamic vinegar for the first time. Foie gras. Lardons. Rabbit. A rare steak for the first time, ever, when I was 26. And on the other end of the spect...

the dark leafy greens: collards, kale, mustard greens beets, always, because I can never have enough! and frozen haricots vert (most often tossed with red wine vinegar, miso, and sesame...

Asparagus, morels, meyer lemons, fresh figs (well, more of a summer thing, but I can't wait!), sugar snap peas.... and fresh lilacs in the apartment. Oh, the smell of lilacs!

I'm hoping to create some sort of hybrid between the fig-almond muffin recipe I have and the half-package of baking dates I have in my cupboard. I've got to find a good way to take this block of ba...

There is literally NO counterspace in my kitchen (cupboards, sink, oven... that's it. No counters at all. I roll pie crusts on the floor.), so my microwave lives on top of my fridge. Thankfully ...

Honeycrisps, greek yogurt, nuts, oatmeal, dried fruit, and occasionally a nice hard cheese. Everything else is generally bought recipe-specific.