• Molasses-Pecan Pie

    Molasses-Pecan Pie

    Met with enthusiastic approval from around my Thanksgiving table immediately after the first bite, this is in the running for the best pie I’ve ever made. It’s certainly the best pecan pie I’ve ever made, and I might never try another recipe after this one. I attribute the special deliciousness ...

  • Zucchini Bread Which Tastes of Zucchini

    Zucchini Bread Which Tastes of Zucchini

    My mother and I have a long-standing argument about zucchini bread. She always complains that it just tastes like a spice cake, as if there were no zucchini in it. But that’s the point, I try to tell her. Zucchini has a natural sweetness, yes, but no assertive flavor. An ...

  • King Ranch Chicken

    King Ranch Chicken

    I have some philosophical issues concerning casseroles, at least where American home-cooking standbys like King Ranch Chicken are concerned. Since these casseroles are supposed to be weeknight meals, I feel that they should require nothing more laborious than chopping up a few vegetables and pushing them around in a skillet ...

  • Chicken Meatloaf

    Chicken Meatloaf

    I didn’t grow up with meatloaf. There were probably four times, at most, it was served to me during my childhood. My introduction to the dish really came in college, where my cafeteria sometimes produced a surprisingly decent turkey meatloaf with arugula in it. So when I crave meatloaf now, ...

  • Lemon Yogurt Cake

    Lemon Yogurt Cake

    Based off a recipe from Smitten Kitchen for a lime cake, this is a moist and tangy cake that comes together quickly.

  • Chocolate Raspberry Cheesecake

    Chocolate Raspberry Cheesecake

    Using Gourmet’s New York cheesecake recipe as a base, I added raspberry preserves and chocolate chips, and smashed up some Oreos with butter for a crust. The flavor balance between sweet, tangy, and creamy was exactly as I had hoped it would be, and I’m sure if I had actually ...