March? Really? I couldn’t tell by looking outside. One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. Monday – Turkey Salad on greens Tuesday – Spaghetti Pie, green salads Wednesday – Red Lentil Soup using... more

If you’ve ever started dinner only to realize that you’re out of one thing or another, then you’ll know how easy it is to give up on dinner and just head for the nearest eating establishment. I mean, you’re going out anyway, right? A well-stocked pantry is one of the first keys to successful home cooking. Why Stock Your Pantry? ::As I stated before, having ingredients on hand means you’re less likely to run to the nearest fast food chain, order takeout, pizza or... more

It has been a busy weekend. I started it out by working a lot and getting ready for my mother-in-law’s 60th birthday (Happy birthday, Kathleen!). On Saturday I had the privilege of photographing Hearts for Haiti downtown with Anne followed by church and basketball tournaments and a long overdue top-to-bottom cleaning of the entire house (excluding the laundry room and storage areas). I had started last weekend by doing the kids’ bedrooms, but I finished the rest of the house today.... more

It’s hard to say where this kugelhopf originated from. While other kugelhopfs start from sweet, yeast-risen dough, I grew up eating a rich cake-like version my grandmother made. With its distinct rich taste and buttery texture, this moist cake is the perfect complement to your morning coffee and manages to hold its own after the main course with a cup of coffee. The reason it’s hard to say where exactly my grandma’s kugelhopf came from is that her history is a bit like a rubber... more

6 eggs, separated 1/8 teaspoon cream of tartar 2 sticks butter, softened Pinch of salt 1 ½ cups granulated sugar 1 ½ cups plus 1 tablespoon all-purpose flour 2 teaspoons baking powder 3 tablespoons heavy whipping cream 2 teaspoons vanilla ½ cup golden raisins Preheat oven to 325º F. Generously grease and flour an 8-inch kugelhopf pan or a 8-inch Bundt pan. In a mixer, beat butter and salt together. Add sugar and beat until creamy. While still beating, add one egg yolk at a time until all... more

The Olympics are underway (and curling starts Tuesday). We spent tonight glancing at the games while putting together a fondue feast for 8. My sister and her boyfriend Matt celebrated with us, and everything went off without a hitch. One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able... more

Along with the wontons, this was my first attempt at getting in touch with the takeout box I so longed for. Fried chicken pieces, sticky sauce. General Tso’s Chicken. Why General Tso’s and not orange chicken, sesame or even sweet and sour? To be honest, I never really liked sweet and sour. There was always something a bit too sweet for me. Orange chicken is good, but there’s something missing, that bit of spicy kick, and sesame? Well, I really love a good sesame chicken,... more