This post is brought to you by Sir Kensington’s. Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat.
When I was young, my mom published a few travel books about Oklahoma. This was back before you could even Google, “How to self-publish a book,” and find answers.
Have you noticed that the days are getting shorter? Cookie and I are heading out the door earlier for our evening walk, and I’m scrambling to check off the summer recipes on my list while I still can.
This post is brought to you by Andy Boy. Late summer is full of irony. Here we are, when fresh produce is perhaps most abundant, and gardens are overflowing with ripe tomatoes, peppers and basil… and the last thing I want to do is cook dinner.
Funny thing. I’ve consumed two glasses of this sangria and I’m fumbling for the proper words to describe it.
August is slipping through my fingers. Time is slipping through my fingers. I celebrated my favorite tiny person’s second birthday this weekend and I remember the day I visited her in the hospital like it was yesterday.
Perhaps the better title for this post would be, “16 recipes your kids might eat.” I’m outside of my realm of expertise here—I’m childless and a former picky kid myself—but I thought I’d share a few recipes that kids seem to enjoy.
Here’s a fun seasonal project for those of you who have a surplus of cherry tomatoes. Or for people like me, who just can’t get enough cherry tomatoes while they’re here.
Whether or not I’m hungry when I step foot in Whole Foods, my stomach is inevitably growling by the time I leave.
I’ve been a lazy cook lately. Granted, it’s hot outside and there are pools to jump in. I’ve basically been living on blueberry crisp for breakfast, salads and leftovers.
Here we are in high summer, and it seems to be going just right. Slow. Lazy. Everyone’s out of town. My hot yoga class is empty (because only crazy people like me want to do hot yoga on a hot day).
August already? Summer is flying by far too quickly. This month’s produce guide marks a full year’s worth of seasonal produce.
A few weekends ago, while on bridesmaid duty for my pal Tessa, I arrived at the rehearsal dinner with a growling stomach.
If you had to pick one cuisine to eat for the rest of your life, which would it be? Tough question, I know.
This post is brought to you by Bob’s Red Mill. Do you still have bad dreams about forgetting your locker combination on the first day of school?
“What do you do for a living?” they ask. I never know how my response will go over or which questions will follow.
First things first! Cookie and Kate is hiring a local kitchen assistant. We’re in Kansas City. After five years of doing it all myself, I’m so excited to bring on some help.
Long summer days are the best, aren’t they? Ninety-plus temperatures can be draining, but I never stop riding the summer wavelength.
I don’t have enough simple salad recipes on this blog. That’s the verdict I came to while flipping through my own salad archives looking for inspiration.
Sometimes I have to remind myself that simple is best. Scratch that—I’m always reminding myself that simple can be better.