Recipe: Mom’s Oatmeal Raisin Cookies

When I was seven, I dressed up as a cowgirl and traveled the neighborhood to hand out cookies to strangers. We'd just moved to a small bit of cul de sac away from the farm we'd lived on for more than a decade. In retrospect, I don't know what possessed me to do such a thing. Here'es an excerpt from my third book about the whole crazy thing. From Burnt Toast Makes You Sing Good: Mom had made a comment about “calling on” … [Read more...]

Recipe: French Onion Soup

Something mesmerizes about soupe a l’oignon gratinée. If properly done, there's the cheese - thick, oozing, bubbling and likely a bit browned and toughened around the edges. Next, the slices of baguette, perhaps acting as a raft for the cheese or a lazy guard of the hot, fragrant stock. Then, the onions, soft, sweet and submissive. Many Frenchmen (and woman) hold that French onion soup restores not only one's soul, but … [Read more...]

Vinaigrette Basics [video lesson]

Do you have so many bottles of vinaigrette in your fridge that when you open the door it sounds like wind chimes? Vinaigrette is one of the first things that any home cook should master for a couple of reasons. One, it's expensive to buy and tends to be loaded with ingredients. I did a survey of eight popular brands of "Italian-style" vinaigrette. They averaged 17 ingredients. The basic recipe below has six. Most people … [Read more...]

Recipe: Salade Niçoise

I first encountered  Salade Niçoise in a most embarrassing way -- by reading about it in a cheap romance novel. The scene was typically evocative of a dime store read. A beautiful protagonist perched at a table under a striped umbrella on an immaculate beach in Cannes waiting for a murky character. The server brought her a bracing cold glass of Chablis and Salade Niçoise. At this point, the author abandoned the entire … [Read more...]

Recipe: Salmon cakes with avocado basil cream

If you live in Seattle, it’s required by state law to consume wild salmon during the summer. Lately, I’ve been grilling more than we need in order to use the leftovers for these fragrant salmon cakes that I developed last year when faced with a pile of leftover salmon after a rained-out BBQ.  They’re simple to make and freeze well, and offer a healthy alternative to fish sticks. They’re easily dressed up by a simple … [Read more...]

How to Make Gumbo Out of (Almost) Anything

By Kathleen Flinn For most people, the word "gumbo" traditionally inspires the image of the classic New Orleans version studded with spicy sausage and shrimp. But Chuck Taggart of the GumboPages notes, "There are as many variations on gumbo as there are Louisianians." If you master the basic formula, you can customize gumbo to your liking or to the contents of your fridge. After Thanksgiving, I make stock out of the … [Read more...]

Recipe: Perfect Mashed Potatoes

[Updated November 2016] Such a simple thing -- throw some potatoes into a pot, then mash them up, but there's more to creamy mashed potatoes than that. I tend to make mashed potatoes a day ahead of a big family dinner and gently reheat in the oven; microwaving them tends to change the texture. Alternately, make them earlier in the morning and keep them warm by covering a pan with plastic wrap and nestling into a simmering … [Read more...]

Fearless Thanksgiving Guide

We all know that holiday dinners should be a time to celebrate family, friends and food, but more often than not, it's a stressful holiday, with anxious hosts more worried about the turkey than about the people around the table. Enough! I talked to various home cooks hosting holiday dinners for the first time. I asked, what do you want to know? Questions poured in, from what turkey to buy to how to make a pie crust. … [Read more...]