I'd love to paint our cabinets--we moved in six months ago and will probably be here at least a few years. Our kitchen is super dark, with dark cabinets, dark floors, and little sun through the wi...

I had a cooking-heavy Friday--brownies, pizza for lunch, risotto for dinner, and beer bread. Today, the Mr. made apple pancakes and I made cheddar and tomato grilled cheese on beer bread; for dinn...

I'm a baking fiend today. Already I've made granola and cheddar whole wheat crackers; I've got pita bread rising, and a shepherd's pie with turkey and sweet potato up next. Yum.

I have an address you can mail some to :)

I have a question for those of you who are avid picklers--I made a batch of dill pickles yesterday, and I don't think it went well. I'm an experienced canner but not an experienced pickler. My c...

My gorgeous heirloom tomato plants began dying of blight two weeks ago--maybe three--and my beautiful growing brandywines were the first casualties. We got 1 whole cherry tomato off of our nine pl...

Cherry sherbet! Sounds lovely! I'm going to grill some chicken satay tonight and have it with peanut sauce, green beans I'll probably also do on the grill, and if I don't feel like I'...

This is something I love to make in the winter. Sometimes I add a little beef broth to thin the sauce and beef up (ha) the flavor. But this time of year? No thanks! It's a little too stick-to-y...

Do apricots ever turn up in New England, outside of those from California? I'd love to make some apricot jam...

I don't suppose you're in New England? I'd gladly help pick your cherry tree if I could keep them :) Our cherry season is very brief and I always seem to miss it.

Cherry clafouti. Oh my god, is it good.

I've never seen one, and I think ours still has plastic bags for the raw chicken. I'm not sure which is worse, environmentally, but if there's something leaking chicken 'juice' in either it's gett...

Last night I made a simple spaghetti with tomato, garlic, and olive oil; turkey burgers on homemade bread for lunch today. Tonight is pizza--I think I'm going to try Food and Wine's Spinach and Ar...

It still amazes me that this is so popular all of a sudden. I've been canning the last few years--my mom taught me how to can when I was a kid--and now it's all the rage. We've done applesauce ma...

I've been doing applesauce for years and putting it up, along with pumpkin butter. Last year I tried jam, but something went wrong. I'm hoping to can tomatoes I'm growing this summer, plus more f...

I use a modified version from Artisan Bread in Five Minutes a Day so I can just bake it on a baking stone. I don't make it very often--I prefer to knead and bake whole wheat bread--but I do have s...

Basil! That's what I meant to get today when I was out. Tonight, pasta with tomatoes and chickpeas, from a Cooking Light recipe. Tomorrow our favorite grilled veggie sandwiches, though we haven'...

I'd heard somewhere that it has to do with how long the cookies are baked (which could have something to do with altitude/oven temps). In order for them to stay even semi-round on the top rather t...

I try to have a protein, a starch, and a veggie at every meal, and to have each meal be large enough for the two of us to each have lunch the next day. There are some things that don't reheat wel...

We started eating in more mostly for health reasons a long time ago; we generally eat out for dinner once a week and lunch once a week. On weekends, it might be twice. The recession hasn't made u...