Casey Barber

‘Say No More, Mon Amour’ Petits Fours for Rex Manning Day

by Casey Barber April 8, 2013

“Though many things are consumed in Empire Records—beer, cigars, cupcakes (“Dad says there are 24 usable hours in every day, thank you!”), pizza, pot brownies, M&Ms, speed (“diet pills, oh, what a surprise?!”)—nothing seemed appropriate to build an edible homage around. So in lieu of bringing Rex his lunch, and “Say No More, Mon Amour” Petit Fours in honor of the man himself.”

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Baked Miso Salmon for Humans or Cats

by Casey Barber April 4, 2013

“What I can do is give Lenny his formerly favorite food, salmon—after all, today is his sixth birthday, and even I allow myself a little something special one day a year. Why shouldn’t I do the same for my boys?”

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Ask Casey: What Am I Gonna Do With This Leftover Ham?

by Casey Barber April 1, 2013

“Though there is in fact a whole cookbook (Ham: An Obsession with the Hindquarter) devoted to the succulent rear flanks of the pig, I’ll give you a few suggestions to tide you over before you run to the bookstore.”

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The Bar Cart: The Campbell Creamsicle

by Casey Barber March 28, 2013

“Clearly inspired by the classic Italian Aperol spritz, the drink I chose mixed the bitter aperitvo Aperol with another Italian standard, “The bitter Aperol fell to the background, the warm cinnamon-and-vanilla notes of the Carpano blended with the orange juice, and the whole thing became a refreshingly sweet drink that… well, it tasted like a Creamsicle in a glass.”

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Pretzel Bread: A New Twist

by Casey Barber March 25, 2013

“Here’s the deep, dark secret: making pretzel bread is much easier than shaping, twirling, and poaching smaller pretzels. With a larger loaf shape, you’re not stuck at the counter, molding small pieces of dough into different shapes. You’re making an oval: one and done.”

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Quick Pasta Fagiole and One-Skillet Suppers

by Casey Barber March 18, 2013

“Though pasta fagiole is traditionally simmered for hours as dried white beans turn soft and plump, creating a creamy sauce, this version might make your grandma blush. I’m cheating by using canned cannellinis, creating a hearty and satisfying stew that cooks in less than an hour.”

8 comments [Read the whole good food story...]

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