Mother’s Day has been one of the hardest days of every year since my mother left this world 13 years ago.
I’m thinking about food as an expression of myself and an opportunity to experiment in the kitchen.
It feels like the right time to make some of my grandma’s blueberry crumble.
It’s bright. It’s green. It’s fresh. It’s cheesy. What’s not to love?
In Sweden, this cake is usually eaten for fika, which is a coffee and cake break.
As the sun stays up longer, and the ice in our yard melts away, I’m also assessing our pantry.
Curry can be anything you want it to be
Eggplants are surprisingly versatile.
I’m always looking for a chance to use sesame seeds.
I’ve always enjoyed holiday baking and sharing, but wanted to do it on another level this year.
Ginger molasses cookies make the perfect holiday treat
I’m normally not a warm drink person.
It’s a time-honored tradition to have pizza in the newsroom on election night.
Make your own fall spice mix
I asked my grandma if she had her mother’s snickerdoodle recipe.
Winter is a great time to break out the ice cream machine
I’m enjoying the nuts while I work from home and occasionally daydream about the international travel
Victoria Petersen serves up beer-battered halibut with a not-so-secret ingredient.
I have enough cranberries to try multiple recipes. So I will.
We have a tote bag full of the mushrooms, which are spongy and the nicest yellow color.
