Very Fond of Food
Note: This recipe and accompanying text originally appeared as a guest post on Eat Boutique. I’m a bit embarrassed to admit this, but I flipped through Sophie Dahl’s new cookbook, Very Fond of...
Egg Cups and Soft-Cooked Eggs
After 31 years of wanting an egg cup my mom sent me a pair of pretty purple porcelain ones last week. OK, so perhaps I’m exaggerating about the 31 years...
Garam Masala Deviled Eggs
Note: This item originally appeared as a guest post on Eat Boutique. Make sure to check them out! There’s a first time for everything folks, and this was honestly the...
Peanut Butter Ice Cream with White Chocolate Peanut Butter Cups
When I found this ice cream recipe I really wanted to alter it to use as a peanut butter treat to stir all of the leftover White Chocolate Peanut Butter...
A Tantrum Free Omelet
Embarrassingly enough I can’t make an omelet. So I just don’t. I’m happy to whip up elaborate scrambles or even a quiche, but if I have to flip eggs in...
Erin Cooks the Internet: May 23, 2008
Because I don’t have enough useless tools and strange boxed mixes in my kitchen, Williams-Sonoma has gone and tempted me with the notion that I can make Animal Crackers at...
Grammy Eggs
My grandmother has chickens and they live a fabulous Disney-esq life full of table scraps, grain, and white bread complete with a fancy chicken coop and a big grassy area...
Tomato and Zucchini Quiche
I have an obsession with quiche. I seem to be on a never ending quest to find the perfect recipe. This is of course complicated by the fact that I...