“How is it when you make cookies they always come out looking like the picture?” said Mary recently. “They never do for me.”
“How long did it take to make that pie crust?” asked a non-cooking person, gazing at a quiche cooling on a rack in my kitchen. “Twenty-nine years,” I answered, because that’s how old I was when rolling out homemade dough mostly worked.
Here’s one of those recipes that’s so much more than the sum of its parts, and just in time for cool weather, too.
I call this the bereavement casserole, but it’s good for dinner and great to send to anyone in a pinch.
Husband Eric and I got an upgrade on a recent flight from London.
Here’s an old-fashioned favorite that I can make anytime, because the ingredients are pantry staples.
My phone chirped, and when I checked the message I teared up. It was my birthday, and my brother Ed had sent me a photo of a piano cake.
What’s summer without a bunch of juicy hamburgers on the grill?
Cherries say summer to me, even if they come in a can.
It’s part art, part science.