Naptime Everyday: Recipes for Everyday Cooking and Baking
It’s the season of many, many fresh berries. While we endeavor to eat them all up before the get too soft, that doesn’t always happen. My solution? Bake. These one-bowl any berry muffins are the perfect treats to make with kids when you have that last handful of berries that you don’t want to freeze, but need to be eaten. You know they are so fresh that it would be a shame for them to go to waste!
My mother made this amazing cucumber soup last week. It was perfect timing since we were in the midst of a terrible heatwave and only wanted light, cooling foods. She merged a few recipes to make her own and it was nothing short of delicious. I ate it as is for lunch, pouring it into a cup straight from the fridge. For dinner I paired it with some cheese and crackers to make it a little more substantial, but still very easy. Wherever you are I hope you aren’t too hot. And if you are, make this soup!
We are back from vacation and I have to share one of my favorite new summer pasta dishes right away. It is a riff on this one from the New York Times and tastes like a lemony summer dream. It is also perfect for right now when back yard zucchini production is peaking. There is suddenly no limit to the amount of fresh zucchini available and I try to incorporate into everything from savory to sweet. This dish comes together in a jiffy and will please the whole family. Enjoy!
Tomato season is upon us and I would be remiss if I didn’t bring up my new favorite tomato recipe. It is from one of the best ever French cookbooks, A Kitchen in France by Mimi Thorrison and is, quite literally, as easy as pie. A savory pie. Made with tomatoes. That is perfect to serve for dinner, or lunch, or breakfast with a fried egg on top!
Burgers and fries are the ultimate summer meal for us. I know it isn’t totally original to say, but it is true. We just love a good cheeseburger like it is nobody’s business. We also adore a crispy flavorful French fry. And, while I can make them from scratch, I often don’t want to because […]
One of my favorite food events of summer is Can-it-Forward day. I’ve had the pleasure of celebrating it for the past four years, each time showcasing some new cool Ball jars. This year their new jar is a gorgeous wide mouth jar in a beautiful shade of turquoise blue. They’d be perfect for pickles or beets or tomatoes!
There is something about the strawberry rhubarb flavor combination that screams summer to me. The tart rhubarb and extra sweet strawberries compliment each other so perfectly. One can easily tell that the sweet flavor isn’t from granulated sugar, it is a natural sweetness that can only be produced by warm fruit that has enjoyed a long spring growing in the sunshine.
Sponsored by General Mills Cereals Since my children are in nursery school and elementary school we are going to be using a school calendar for many more years to come. For this reason, and for other reasons that pertain mostly to my own sanity, there are parts of our school routine we stick with year […]
Strawberry picking season is here and we’ve already conquered the local farm. Two children and 12 pounds later, we are swimming in bright red fruit and I couldn’t be happier. One of the desserts I made with our recent haul is this easy peasy, delicious pistachio strawberry pavlova. It is made with a pistachio meringue, topped with whipped cream and a generous spread of fresh strawberries.
Last month I received my first pressure cooker and it has been a revelation. I am able to cook everything I want, except now in half the time. No joke! I plan to share more and more about it as I continue my experiments, but today I want to share my favorite thing to cook in it: artichokes. As you know, I have a longstanding love for artichokes. This comes from my mother who cooked them nightly when they were in season. I try to do the same, the problem is time. They take so long to cook! But not anymore…
It’s been a busy month of end-of-school picnics, holiday weekends, and soccer tournaments. That means that I’ve been employing a lot of my favorite weeknight shortcuts like cooking double of what I need and repurposing leftovers. It takes a little strategizing, but it is worth the effort if it means solid meals to grab when rushing about. Here are three of my favorite spring meal tips for the “busy season” and a few favorite salad technique!:
My parents visited us last weekend and I wanted to make us as a little breakfast treat for Sunday morning. I didn’t have a lot of time to pull together anything complicated so I pulled out one of my old favorites and made some batter for scones. There is no easier make-ahead breakfast treat, in my opinion, since the dough takes all of five minutes to come together in a single bowl.