Hot Chocolate

I’m not sure why packets of hot chocolate mix contain so many ingredients, when a rich and creamy hot chocolate can be easily made at home with just three. Leave that Alpine lady up in the slopes and warm up against winter’s chill using my no-measure method. [Don’t worry, I’ve included precise measurements as well,… Continue reading Hot Chocolate

Tuna Salad Sandwiches

This is the unsung hero of my cookbook. Since the recipe consists entirely of pantry staples, it’s one I never really have to shop for and therefore often overlook. But I’m always delighted when I come across a long-forgotten can of tuna in the back of my cupboard because I know immediately that I can… Continue reading Tuna Salad Sandwiches

Baked Apples

Please resist the urge to use an apple corer to prepare this dish. Too much of the apple is discarded that way, and trust me, you’ll want to keep as much as you can. Warm, sweet, and spiced – this comfort food is the epitome of a fall treat. On chilly autumn days, I enjoy… Continue reading Baked Apples

Strawberry Sauce

I came up with this one a couple years ago, when I wanted to make a peanut butter and jelly sandwich, but was all out of jam. I had recently learned how to make simple syrup (boil a 1:1 ratio of water and sugar until sugar dissolves) and figured, cooking down some fruit into the… Continue reading Strawberry Sauce

Roasted Carrots

When I was a kid, the only carrots I consumed were tasteless orange lumps floating in soup or stew, or worse, canned carrots mixed with peas — also devoid of taste and texture. As a result, I didn’t care much for carrots at all. But nutritionists are always urging us to eat plenty of colorful… Continue reading Roasted Carrots

Roasted Asparagus with Parmesan

For years, asparagus was one of those veggies I only ate in restaurants. It just seemed too exotic to make at home, probably because I was raised mostly on the usual boring variety of canned vegetables: peas, corn, and string beans. As my cooking skills improved and I bade goodbye to canned vegetables forever, I… Continue reading Roasted Asparagus with Parmesan

Steamed Hard-Boiled Eggs

For years, I’ve been using a pretty surefire method for hard-boiling eggs in such a way that the shells don’t stick: the cold start method – submerge eggs in water, bring to a boil, let steam 10 minutes, then shock in ice water before removing shells. But I’ve just tried an even better method: the… Continue reading Steamed Hard-Boiled Eggs