Pinch

Adapted from the Pinch archives We always have nuts around. Of the already-been-shelled variety, almonds, plain and smoked, and peanuts ( GO...

I have thoughts about cookie exchanges. See, this is why I have a blog. I'm more of a Don’t Ask, Don’t Tell person. Some people are Tell...

The holiday guide! Last year, readers admonished me for failing to produce a good list of ideas. Here they are. Many of these items are in t...

Adam Gopnik has some ideas. Read them here , in the New Yorker's recent Food issue. I like anyone who echoes my opinion that if you eat ...

What I'm craving, after a week of multi-course meals, is some simple fare. To be sure, we're still plowing thru leftovers. The beet...

It's a short menu this week - three regular dinners with extended family in town and then the Hootenanny that is Thanksgiving. Last nigh...

I've heard so much advice for perfecting pie crust. Freeze before baking. Visualize it coming out perfectly. Spend a year in culinary ...