The MOM 100 Blog

• January 19, 2013 • 0 COMMENTS

  Recipe: Quesadillas 101

  Even really finicky kids seem to love quesadillas. It’s just hard not to like melted cheese between two carbs. There are a few ways to go about this, and they are all good.  The language here refers to one quesadilla but I am quite sure you will be making more than one.  Serve them with... MORE

• January 05, 2013 • 0 COMMENTS

  Recipe: Pan Sauce 101: The Key to Non-Boring Chicken

  In the left corner, you!  In the right corner, a package of those ubiquitous damn chicken breasts.  It’s enough to make you want to drop to the ground and concede defeat – you just can’t face another boring chicken dinner. But wait, what is that up your sleeve?  A pan sauce?  You’re brilliant, you’re inspired,... MORE

• November 26, 2012 • 0 COMMENTS

  Recipe: Turkey Posole Soup

  For no apparent reason every year I think of posole as I face down the Thanksgiving leftovers, in particular the turkey carcass and the pile of leftover turkey meat.   A warm, comforting soupey stew is always in order, and the chewy-soft texture and gentle flavor of posole, which sometimes refers to the dried and soaked... MORE

• November 18, 2012 • 6 COMMENTS

  Recipe: Simple Lemon-Garlic Roasted Turkey Breast

  I got a little touch of Thanksigiving fever just now, and because I am not making the turkey this year, I felt compelled to make a pre-Thasgiving bird.  But not the whole bird, just the breast, which seemed a bit more manageable and less insane than roasting a whole bird just days before Thanksgiving.  I’m... MORE

• November 17, 2012 • 5 COMMENTS

  Recipe: The Best Streusel Apple Pie Ever

  Prone to hyperbole? You bet I am. But this pie deserves as much hyperbolic praise as it can get. It is inspired by an apple pie from an old cookbook, Marcia Adams’s Cooking from Quilt Country. The apples are blanketed and bound up with a custardy coating, and a thick layer of sweet, crumbly streusel... MORE

• November 12, 2012 • 5 COMMENTS

  Recipe: Monday Night Brisket

  Brisket is interesting because two different groups can claim it as “their” dish; the Jews and the Texans. And I guess if you’re a Jewish Texan you get double helpings. Down South brisket is usually slow cooked over indirect heat, with basting and smoking often involved. The brisket here is from the Jewish camp, with... MORE

• November 09, 2012 • 18 COMMENTS

  Recipe: Crunchy Chewy Granola

  Granola is so customizable that once you start playing around with it, making granola can become almost as addictive as the granola itself. Although you will not actually be making the granola on a weekday morning, unless you plan to get up extra early, it will become a fantastic breakfast staple in your home. You’ve... MORE

• November 06, 2012 • 0 COMMENTS

  Recipe: Mashed Potatoes

  When my friend Pam’s daughter was about six she said something so funny I will never forget it. Her younger sister, Phoebe, age three, was rhapsodizing about her imaginary Prince Charming and what he would say and do when he came to rescue her from . . . well, from what remains unclear, since her... MORE

• October 23, 2012 • 24 COMMENTS

  Recipe: Atlantic Beach Pie

  This recipe comes from Bill Smith, long-time chef of Crook’s Corner restaurant in Chapel Hill, North Carolina.  It’s his version of a pie that was commonly served at seafood restaurants on the North Carolina coast when he was growing up. When I first tasted this pie, all I could say was, “OH MY GOD, OH... MORE

• October 15, 2012 • 0 COMMENTS

  Recipe: Japanese Restaurant Salad Dressing

  This salad happens to be my older son’s favorite part of dinner at any Japanese restaurant. It’s a great change of pace from the usual vinaigrette and a perfect companion to any Asian dish. The thick dressing also makes a great topping for steamed or roasted veggies like broccoli, asparagus, sugar snap peas, green beans,... MORE