Sitting on the plane bound for Seattle from NYC has me reflecting on the actual mechanics of writing a cookbook, and how satisfying it is when the time finally comes to share it. The process is a long one. I’m not sure folks realize what it really takes to make a heartfelt, workable cookbook…. View Article

Sort of boring but always seasonally amazing the first batch of basil is ready for pesto. Gonna switch it up and swap the pine nuts for a different nut. Hazelnuts? Almonds? Thoughts? Discuss! And if you’re looking for another switch to your pesto recipe, here’s one that swaps the basil for spinach from Mad Hungry…. View Article

I’m home from the book tour and already it feels like I never left. Swinging right back into home and work life–cooking is the thing I love in both places. Last night, we made some Pork Chops and Grits from some ingredients I bought in Virginia. Tonight I’m cooking a gift given to me on… View Article

Hi Everyone, As the holidays creep upon us, we’re mad curious what you all do for your holiday meal. You’ve seen the Mad Hungry menus of Quinn Christmas dinners past: the holiday ham, braciola, beef tenderloin and of course the boys’ favorite, standing rib roast. Now the question is- what are YOU making for your… View Article

When I begin planning for the holidays, I go straight to my butcher to pick up a great cut of meat. This Christmas I’ve got myself a ham that I’m “decorating” with some simple orange slices that make it pretty to look at and adds extra citrus flavor to the marmalade glaze.  For sides, scalloped sweet… View Article

This is it–the star of our Christmas dinner, an 8 ribber prime rib roast. I have written about our menu at http://www.marthastewart.com/article/a-cut-above. One year several years ago-I made this menu. I guess it was an impressionable year for the boys because I’ve never been able to make anything else since. There are never enough Yorkshire… View Article