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Rigatoni Alla Gricia
I ache for Italy. Every day. I miss it like a sibling, or a home, or a teddy bear I’ve had since I was three. I yearn for the produce. I crave the busy streets and smells and knowing that unbelievable...
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Apple Pie
Fall tastes good. Fall tastes like cinnamon and flakey crusts and toasted hazelnuts and brown butter. But fall is slipping away —and fast. I’m holding on to pumpkins and apples and pears and butternut...
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Cranberry Pear Pie with a Gingersnap Crust
I was on the elliptical at the gym watching an episode of the Food Network show Unwrapped when I was suddenly inspired (watching food TV at the gym is very motivating btw). The episode was...
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How to Throw a Pig Roast
If you follow me on snap chat, you might have seen videos of me toting a 21 lb pig around my college campus. Let me explain. I’ve been dreaming of having a pig roast for years. It’s so primal and...
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Lemon Curd Tart
2015. How and when did this happen? I literally am still writing 2012 as the date. We’re only a few days deep into this new year but I have a really good feeling about this one. This might be my most...
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A Toast to Toasts
I’m dubbing 2014 the year of toasts. Remember that meager piece of sometimes burnt bread slathered in butter your mom would give you before school? Well it’s made a comeback. But unlike the oft...
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Chocolate Cake with Salted Caramel Buttercream
I did it. I had that moment. I made a cake so decadent and delicious that I never want to make any other cake again. It happened. I’m stuck in a cake rut because knowing how incredible this cake is...
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Chocolate Caramel Peanut Tart
Food photography is an interesting art. It’s amazing how something can be so delicious but come across as absolutely vile in a picture. I like to think of it as a delicate balance between knowing when...
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Ramp Pistachio Pesto
Ramps. You either get them or you don’t. You’re either on board or off, keeping up with their hype or shrugging at the crazy obsession people have with these small wild leeks. This spring I might be...
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Keeping Tradition from Curdling
A short piece I wrote on the handmade mozzarella at Philadelphia’s Reading Terminal and the wizard behind the creation. Alex Greene is a mozzarella machine. His hands are callused and his arms are...
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