Hello dear friends! It’s feeling very much like Spring here in New Orleans, with warm days and high humidity and reason enough to go outside and weed the garden.
There are some incredible cookbooks out this Spring! It’s a beautiful mix of vegetables… lots of vegetables, and pizza, pasta and candy.
Hello Dearhearts, It’s crazy how quickly a Saturday can turn into a Sunday. Fast enough to make your head spin so please excuse the tardiness of this post.
There’s something very deep and satisfying about two sticky fingers at snack time. These are lessons we learn from (flamin hot) Cheetos, (cool ranch) Doritos, and (very spicy) Chicken Wings.
We’ve really grown up together… which, is a weird thing to think considering I was supposed to be fully grown when I started this blog 9 years ago at the age of… 26 or 27.
Hello dear friends. Happy Spring weekend! I hope your flower pots are blooming and your Easter eggs (if you’re into that sort of thing) are filled with jelly beans and very well hidden.
I’ve just now made it home from a few weeks of traveling for Over Easy and lemme tell you what’s in the refrigerator: sriracha that needs to be shaken, chicken stock paste (it’s supposed to be a paste so that’s cool), an empty ceramic egg holder, and a 6-few corn tortillas that must have the durability of cockroaches because they look perfectly fine (for lack of a better comparison). This does not a promising dinner make.
Hello dear hearts! I hope this finds you taking your Sunday slow and easy. I’m in Philadelphia spending some time and looking forward to a few days back in New Orleans soon.
I swear… as soon as we wind our clocks forward and tack that extra hour of daylight to our evenings, I’m sure it’s summer.
Good morning Good morning! Happy Sunday! This week found me in Seattle, all up in my sister’s ice cream kitchen.
I feel like I’ve been chasing cold, spitty early Spring rain around the country these past few weeks.
Other people’s pasta. Making other people’s pasta is not like wearing someone else’s clogs, or using someone else’s hair brush.
Hello my friends, How have you hustled through the week? Likely with strong legs and a brave face because that’s just how we do things.
I’ve been walking around the Los Angeles International Airport (a place that feels like a city unto itself) in a sweatshirt that reads Tacos, Tequila, and Tan Lines.
Hello my friends! Please accept this shorter offering of Sunday reads this week. Please also accept my relentless requests that you cook from my new cookbook Over Easy and join me out in the world for cooking demos and book signings in the next few weeks.
This salad was born of having absolutely nothing in my refrigerator to eat. At least that’s exactly what it feels like when I open the refrigerator doors and find lettuce, and a hunk of cucumber, almost past strawberries, and a little nugget of feta from a few nights past.
There was a time when I thought only a wizard, or my dad, could whip eggs into that elusive, glossy, tall and fluffy, stark bright meringue white.
I reserve my Saturday nights to write these posts. It’s become my favorite time of the week. Thank you for sharing that with me in the way that you do.
It always felt like my parents were early adopters to the whole health-food kick of the 1980s. If you weren’t around then… or you weren’t old enough to be scarred by tofu-heavy dinners, you might not understand.
This is a post about what I do at home while reading the newspaper and eating spicy eggs and rice on a Sunday morning.