On Saturday, bloggers in major (and minor!) cities around the U.S. held bake sales to benefit Share our Strength, a charity whose mission is to end childhood hunger. When my friend, Gaby, asked if I would head up the New York City bake sale, I happily accepted

This recipe is from the book You Can Trust a Skinny Cook by Allison Fishman which I’m really enjoying right now. I have been cooking from it the last couple weeks and loved this salad along with many other dishes including the tabouli. This is not a diet book; it’s a  book filled with delicious

My dad is one of seven; he has two brothers and four sisters and though they’re scattered all over the United States (and at points, beyond!), they are surprisingly close. While they would like to see each other more, the “sibs” always gets together for three things: the annual Anderson family reunion, their father’s birthday

The winner of the Whole Family Cookbooks is Kirsten. We hope your day of pampering was fun and that the kitchen being off limits to you went well! Last year it was Sharon who wrote our Mother’s Day post. It was so beautifully written it made Mom cry (and I got misty-eyed). I can’t live

from The Whole Family Cookbook by Michelle Stern Bunch of dinosaur kale Olive Oil Salt to taste Preheat oven to 350 degrees. Hold the thick end of the kale stem with one hand and pinch the base of the leaf with the fingers of your other hand. Pull down along the stem, stripping the leaf

Makes 10 biscuits 2 cups bleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4  teaspoon salt 1 cup grated extra-sharp cheddar cheese 1/4 cup thinly sliced scallion greens 1 stick (8 tablespoons) unsalted butter, frozen solid 1 cup cold buttermilk, a few extra teaspoons if necessary Adjust oven rack to lower-middle position

I have a confession to make. Andy and I went out for brunch this weekend…twice! How utterly indulgentof us! I’m sort of ashamed, but with all the amazing choices in New York City, I can hardly help myself. I’m simply in love with brunch. But it’s not just us. All the restaurants we passed had

Egg Salad is the perfect dish to make with leftover Easter eggs. If you don’t have leftover eggs, Mom tells you how to make the perfect boiled egg that doesn’t have that dark ring around the yolk. In today’s USA Weekend video we offer a recipe for classic egg salad, and another one that’s just

Egg Salad with Classic Flavorings Serves 4 6 large boiled eggs, peeled 1/4 cup minced red onion 1/4 cup mayonnaise 1/4 cup finely diced celery 2 tablespoons sweet pickle relish (preferably refrigerated variety) 1 tablespoon chopped fresh parsley leaves 2 teaspoons spicy brown mustard Salt and ground black pepper Mix all ingredients, including salt and

Makes 1 quart, serving 8 to 12 1 can each (15- to 16-ounces each) black beans drained and rinsed, white beans, drained 1 can (14.5 ounces) stewed tomatoes, drained 1 cup (5-ounce jar) pimento-stuffed green olives, drained and roughly chopped 2 medium jalapenos, stemmed, seeded, and minced 1 small yellow onion, cut into small dice

Before I moved to New York City, I thought Central Park was just another ‘must see’ tourist spot. But when I moved here last year, my perspective quickly changed. I understood the necessity of this park—the true meaning it held for the people who live here. I am eternally grateful to the people who had

(Photo by Amanda:  Dessert Truck Works) A few weeks ago, my friend Amanda (from Kevin and Amanda) wrote me an e-mail to let me know she was going to be in New York City for a blogging event (and meeting Bobby Flay!). She said she had some free time on the Sunday and would love to

There is much to love about being a blogger. It keeps me in touch with Mom and Sharon, it keeps me writing and cooking every day and it keeps me engaged with a community of like-minded people. It has also connected our family to wonderful people from our past and present in a new way.

This delicious ricotta recipe comes to you directly from Jennie’s Kitchen. For photos of the ricotta process and more great recipes from scratch, check out her blog. Makes about 2 cups Keep in mind the ricotta will thicken in the fridge, so don’t drain it too much, or it’ll end up dry and cakey. I