dessert

Thumbnail image for A Grown-Up Granita

A Grown-Up Granita

Christine Miksisby Christine Miksis August 4, 2010

“Also note that the red wine will still carry its full alcoholic punch after freezing, and continued consumption of red wine granitas may cause you to forget to pack sunscreen for your trip to Biarritz, so you end up with a sunburn as rouge as the icy wine.”

5 comments [Read the whole good food story...]
Thumbnail image for Eating My Words with Truman Capote’s Cherry Pie

Eating My Words with Truman Capote’s Cherry Pie

Rebecca Peters-Goldenby Rebecca Peters-Golden June 30, 2010

“I decided to recreate some of my favorite moments of food in literature. And then, you know, eat them. Now, six months and many, many sticks of butter later, I feel at peace with literature and more excited about food than ever.”

6 comments [Read the whole good food story...]
Thumbnail image for Ask Casey: Large Eggs vs. Extra Large Eggs

Ask Casey: Large Eggs vs. Extra Large Eggs

Casey Barberby Casey Barber June 16, 2010

“The short version is no, you shouldn’t be bothered with keeping two different sizes of eggs in your fridge unless you’re a baking maniac or a rabid Ina Garten fan. Large eggs are the baking standard, measuring about 2 oz. by weight. Extra large eggs weigh in at 2.25 oz. by comparison.”

5 comments [Read the whole good food story...]
Thumbnail image for Homemade Marshmallow Fluff

Homemade Marshmallow Fluff

Casey Barberby Casey Barber May 26, 2010

“May I present you with my recipe for the world’s easiest homemade marshmallow fluff. Use it for homemade fluffernutters, fold it into your vanilla ice cream along with some toasted coconut for a pseudo-macaroon sensation, spread it on chocolate bars and graham crackers and go to town with a kitchen torch.”

9 comments [Read the whole good food story...]
Thumbnail image for Felice Anno Nuovo: A Boston-Italian New Year

Felice Anno Nuovo: A Boston-Italian New Year

Casey Barberby Casey Barber January 4, 2010

“After the first year’s ad hoc affair where I cooked a few random appetizers and munchies, we started assigning ethnic themes to the party food. As the crowds grew from seven to now more than 70 people, we of course couldn’t leave well enough alone, and the tradition got a little more elaborate every time.”

9 comments [Read the whole good food story...]
Thumbnail image for Ask Casey: Pinkberry at Home

Ask Casey: Pinkberry at Home

Casey Barberby Casey Barber November 5, 2009

Pittsburgh has a new yogurt joint called “karmic yogurt,” based on the Pinkberry style of frozen yogurt—two flavors, plain and green tea, with tons of fresh toppings. I sprung my niece out of Carnegie Mellon this week and it was the highlight of our food run. Do you have a “do it at home” recipe [...]

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

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