Thumbnail image for Eating My Words: To the Lighthouse’s Boeuf en Daube

Eating My Words: To the Lighthouse’s Boeuf en Daube

Rebecca Peters-Goldenby Rebecca Peters-Golden March 24, 2014

To the Lighthouse is a book about vision: visions of the past, perception of the present, artistic visions. And, clearly, culinary vision, because this stew is freaking delicious. Some recipes (Julia Child’s, for example) scent Boeuf en Daube with cinnamon, orange, and cloves, but I prefer a more Provençal flavor signature, with olives and capers, and I add bacon and brandy to give it a mellow smokiness.”

2 comments [Read the whole good food story...]
Thumbnail image for Chocolate Cornflake Cookies: Not Just for Cabin Fever

Chocolate Cornflake Cookies: Not Just for Cabin Fever

Casey Barberby Casey Barber March 17, 2014

“Without the cornflake crunchies, the cookies would be merely one-dimensional; with them, they pop into 3D. Unsurprisingly enough, the butterscotch chips tasted just as “fresh” as they day I bought them, their slightly cloying sweetness balanced by the savory crunch of the cornflakes and the gooey caramelization of the melted marshmallows inside each soft cookie.”

6 comments [Read the whole good food story...]
Thumbnail image for Ale Flip and Other Forgotten Drinks of Colonial New England

Ale Flip and Other Forgotten Drinks of Colonial New England

Casey Barberby Casey Barber March 13, 2014

“Bartenders have been bestowing memorable names upon their concoctions for centuries, like the mimbo, stone-fence, sangaree, and cherry bounce. The flip was the gimlet or Cosmo of its day: an inescapable fixture on every 18th-century bar menu.”

1 comment [Read the whole good food story...]
Thumbnail image for Playing it Loosey Goosey with the Moosewood Cookbook

Playing it Loosey Goosey with the Moosewood Cookbook

Casey Barberby Casey Barber March 10, 2014

“Even now, when I’m stuck in that “what am I gonna make??” spiral, I pull the Moosewood Cookbook off the shelf and rifle through the pages, looking for an ingredient or preparation that will spark an idea or let me go off on a cooking tangent. That’s what happened with this sandwich.”

4 comments [Read the whole good food story...]
Thumbnail image for King Cake Doughnuts For Bon Temps at Home

King Cake Doughnuts For Bon Temps at Home

Casey Barberby Casey Barber March 3, 2014

“Hence, mini king cake blobs were born. You can call them king cake doughnuts, as I do, or king cake rolls, since they also resemble very sugary, cheese danish-y Parker House rolls, but the point is that you can eat just one if you’re so inclined.”

2 comments [Read the whole good food story...]
Thumbnail image for Ask Casey: Why Try Rye Flour?

Ask Casey: Why Try Rye Flour?

Casey Barberby Casey Barber February 27, 2014

“I’ve tested the waters by pairing rye flour with another funky baked good favorite: malted milk powder. The two team up to make a curiously tasty cake; it’s got hints of bitterness, a slight tang, and a delicate but dense brownie-ish texture.”

6 comments [Read the whole good food story...]
Thumbnail image for Lights Camera Booze and a Freakin’ Good Napoleon Dynamite Cocktail

Lights Camera Booze and a Freakin’ Good Napoleon Dynamite Cocktail

Casey Barberby Casey Barber February 24, 2014

“Or we could all sip on mai tais—er, Tina Tais—while re-watching one of my all-time favorite films, Napoleon Dynamite, which should be in the food movie pantheon for its opening credit sequence alone.”

9 comments [Read the whole good food story...]
Thumbnail image for Baked Mac and Cheat: A Shortcut To Macaroni and Cheese Bliss

Baked Mac and Cheat: A Shortcut To Macaroni and Cheese Bliss

Rebecca Peters-Goldenby Rebecca Peters-Golden February 20, 2014

“Being the resourceful gal that I am, I decided to take matters into my own hands and transform my favorite boxed mac and cheese (Trader Joe’s shells and cheese) into an easy baked mac and cheese that did an end run around béchamel.”

3 comments [Read the whole good food story...]
Thumbnail image for Revenge of the Elevenses: Miso Nut Butter

Revenge of the Elevenses: Miso Nut Butter

Casey Barberby Casey Barber February 17, 2014

“Caving to the snack food demands of the salt tooth isn’t an option every morning (only some mornings), so I’ve been mollifying its wishes with miso instead. Namely, I’ve been chowing down on apples spread with a miso-and-Marcona-almond nut butter that definitely swings to the savory side of the spectrum.”

1 comment [Read the whole good food story...]
Thumbnail image for Almost Instant Yogurt Creme Brulee

Almost Instant Yogurt Creme Brulee

Casey Barberby Casey Barber February 13, 2014

“While the texture is softer than your egg-filled creme brûlée, the smooth and tangy filling is a refreshing—and still happily sweet—counterpart to the rich and slightly bitter chocolate beneath.”

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