Cranberry Bread

I’ve made this bread every year as far back as I can remember. The recipe actually comes off the back of a children’s book called “Cranberry Thanksgiving.”  My mom was reading the story to me long before I was involved in the baking.  The sweet golden raisins tone down the tartness of the cranberry and … Continue reading

Cherry Ginger Crunchy Granola Bars

Granola bars practically have their own aisle at the grocery store.  I always wonder why nobody makes granola bars at home and why they’re never available fresh from the bakery.  Oats are cheap.  All the ingredients are readily available in my pantry.  It was a mystery until I made my first 5 batches.  That’s when … Continue reading

Whole Wheat Cinnamon Rolls

Hooray for breakfast! I have a newfound love of baking yeast breads. Since I am a novice, I have endeavored to master simple breakfast breads that I can stop and start around naptimes and playtimes.  The best thing about yeast is that if you have enough time, it will cooperate with your schedule.  These are … Continue reading

Strawberry Rhubarb Pie

The strawberries this June were the so amazing that we purchased 5 lbs at a time.  We ate them plain, we macerated them in sugar and Cointreau, we had shortcakes. But the boldest and most important addition to the fabulousness of strawberries that I have discovered is RHUBARB.  Having never purchased or worked with it, … Continue reading

Haricots Verts with Garlic Breadcrumbs

  Green Beans with Garlic Breadcrumbs, originally uploaded by elenamcginnis. The critical elements of this delicious side dish include thin lovely french green beans and olive oil grissini bread crumbs.  Not all grissini is created equally so it’s important to cook with these bread crumbs like you would with wine–don’t use them unless you’d eat … Continue reading

Shrimp and Grits

Ok, well it’s actually shrimp and polenta (made from corn grown and stone ground in South Carolina). You purists can complain, but it could technically be yellow grits (except the farmers use an heirloom Italian polenta-corn seed that has probably been made into polenta since Romans ran the world).  Despite all these controversies, I am … Continue reading

$1 Steak rub

For our fancy steak night ribeyes and NY strips, our favorite rub is Montreal Steak Seasoning.  But for a flank steak, or less flavorful (i.e., thinner/leaner/cheaper) cut, spices have the opportunity to shine through.  There is absolutely no reason to purchase a $5 jar of someone else’s concoction when you probably already have these spices … Continue reading

Quaker Oatmeal Cookies

Made a pretty terrible rendition last night from another cookbook that ended up like little oatmeal cakes. This is by far my favorite oatmeal cookie recipe and I never want to be without it again!  Thank you quakeroats.com for not making me buy a whole extra package of oats just to get the recipe off … Continue reading

Southern Green Beans with bacon

This recipe is all about the bacon.  Any vegetable with the smoky saltiness of bacon and ham hocks is good, right?  At least that’s how we think in the South… You may be intimidated by ham hocks, but they are fairly essential to this green bean recipe and for collards. I usually buy a 4 … Continue reading