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hummus heaped with tomatoes and cucumbers


Like clockwork every summer, I decide that the only thing I want to eat, maybe forever because when it’s warm out I completely forget winter is coming (I’m sorry, I had to), are variations on tomato-cucumber salad.

confetti party cake


There comes a time in every parent’s life when love must be expressed through buttercream, food dye, and sprinkles; I just didn’t know it would be so soon this time.

grilled pizza


Before we snuck a grill onto our balcony one glorious day last May, I would regularly show up at friends-with-grills homes with prepared pizza dough and a few toppings in the summer; I love grilled pizza so much that I’d feed a crowd just to get my fix.

best hot fudge sauce


There are a lot of good reasons to put two smalls jars of homemade hot fudge sauce in your fridge in approximately 10 minutes and possibly forever: • Hot fudge sauce is the easiest thing on earth to make, and absolutely nothing from a squeeze bottle compares.

zucchini grilled cheese


A highly recommended way to be very unpopular with the people you share meals with is to tell them you’re making zucchini grilled cheese for dinner.

easy drop berry shortcakes


A couple weeks ago, and because I admittedly ask my husband to pick up strawberries on his way home far more often than I have an exact “agenda” for them besides, you know, breakfast, lunch, and dinner — I made the strawberry shortcake recipe in the archives.

stovetop americanos


Last December, I announced to I’m sure at least ten thousand well-deserved eye rolls that after 10 years of food blogging and one cookbook I had finally learned how to make coffee.

crispy spiced lamb and lentils


I made these lettuce cups on a whim for dinner last night and I’m so glad I did because I could see them going immediately into a regular rotation.

grilled pepper and torn mozzarella panzanella


This salad is not here to break the internet. Even among my friends, roasted sweet red peppers seem to be a perplexingly hard sell, although I hope all roasted pepper resistors are not basing their impressions on the jarred ones — those slippery things shouldn’t even rank.

the red and black


For many Junes, this was my favorite cocktail. Yes, I realize that I sound particularly like a weird food writer person and not a person who lives among other people because most normal, sane people do not have a favorite cocktail for each month of the year, even if you agree with me — you do, right?

broccoli rubble farro salad


I’m sorry, I know I have a broccoli rubble problem. But you see, broccoli rubble in itself was a solution to another problem and perhaps we’ve created a monster, but it’s a delicious monster.

strawberry graham icebox cake


I have expressed in the past — oh, one, two, three, four, five, or perhaps 500 times — my adoration of layered cakes where the layers are thin and many and you have my word that one day, I will get to all of them so please tell me about your favorite here and now.

potatoes anna + new cookbook preview


So, ahem [taps on microphone]… In the summer of 2014 I announced that I had not learned my lesson the first time and would be writing another cookbook.

tall, fluffy buttermilk pancakes


About a year ago, over a series of weekends I was up too early anyway, I went on a buttermilk pancake-making bender.

rhubarb upside-down spice cake


I realize that spring is supposed to be all flowers and pastels, lightness and lemon zest, but all of these cool, rainy days in the last month make me crave winter spices, no matter how many tomatoes and herbs I have planted this week (so many, eee) in hopes, despite all historical evidence, that this is the year I excel at container gardening.

a really great pot of chickpeas


A side-effect of doing this cooking thing for 10+ years is that people seem to imagine I’m so sort of domestic diva, eating only homemade bread and milling my own grains and not just someone with an obsessive streak when it comes to making things exactly the way she wants them.

pistachio cake


Now that I’ve gotten a few bigger projects out of the way — hooray! And more soon on all of that, eee — I have a little more time again to do the things I like: read books with pages, fuss endlessly over our charges, get excited about summer events (I might make another wedding cake!

granola bark


In a departure from pretty much all of our norms, we went to Las Vegas this past weekend to celebrate a friend’s big birthday because… why not?

almond horn cookies


The only thing my mother ever asked me to bring home from the bakery where I worked in high school where almond horn cookies, or Mandelhörnchen, probably no surprise as we are a family of established marzipan fiends, most especially when dark chocolate is also involved.

mushroom tartines


Would this be a good place to admit that I only moderately enjoy sandwiches? I know, what kind of monster says such things!


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