strawberry rhubarb soda syrup

There are a lot of great reasons to make your own soda syrup. You can use real sugar, rather than the HFCS devil that lurks in most bottles. You can make flavors that make you happy, from real seasonal ingredients with complexity and intensity, and you can use up excesses of things in your fridge like, say, the time you assumed strawberries being on sale meant that you were going to eat a few pounds of them before they went bad. You can use the syrup as a foundation for cocktails, because it’s Friday and baby, you’ve earned it, and you can package bottles up as gifts for friends, because you’re just that awesome of a person.

Recipe

obsessively good avocado cucumber salad

It’s been 29 weeks since I first made this avocado and cucumber salad, which means two things: it predates this news, meaning that all of my theories about this kid making me crave avocado, grapefruit, and chocolate are perhaps completely bogus, elaborate projections on my part. Two, I’ve probably made it 29 times since then and never shared it with you, which is a huge shame. I’m clearly addicted to it, but every time I went to take a few photos and write it out in recipe format, I convinced myself it was too simple to make a big deal of. You know, as if what anyone has ever asked for in their life is more complicated recipes and fewer 5-minute salads worth obsessing over.

Tips

why you should always toast your nuts

If I could spread the gospel of a single, tiny cooking trick that will immensely improve outcomes of an entire category of recipes, I wouldn’t even have to pause for a second before shouting from the highest rooftops: TOAST YOUR NUTS!

Of course, I live with boys, which means that this leads to all sorts of fits of giggling, and of course, I’m just blaming them, it’s mostly me. What? I never promised you maturity.

But once the snickering dies down, do know I am as serious as can be about this. Nuts — almonds, I’m especially looking at you — that have not been toasted taste like waxy nothingness. Those same nuts, spread on a tray and roasted until they’re faintly beige within and a toasty brown on the outside taste heavenly, with a depth of flavor, intensity and nuanced aroma unimaginable 10 minutes earlier. Think of the difference between granulated and caramelized sugar, or between straight-from-the-package and browned butter and you’ll begin to get the idea.

Toasting improves the texture of nuts too, so that they stay crisp whether buried in baked goods or on top of a salad.

And the best part is, it doesn’t cost a thing. You don’t have to buy “the best” or “artisanal” nuts for this to work for you at home; this is about taking a simple, everyday ingredient an amplifying it. You won’t believe the way it can transform the most bland, no-name grocery store pecans until something that reminds you of pie, even before you add the butter, sugar, eggs and vanilla.

Recipe

wild mushroom pâté

Every spring, I promise I’m going to share a recipe for chopped liver. And every year I lose steam, perhaps because there are probably few more divisive foods than organs, or maybe because my instructions on the matter are quite short: just make Ina Garten’s. Ina can do no wrong, and I like to amuse myself by imagining that I’m only eight bestselling cookbooks and three homes in two countries away from basically being her when I grow up. (Sure Deb. Okay.)

Recipe

carrot graham layer cake

It has been 1 year, 6 months and 6 days since I last shared a recipe for a stacked, filled, and unconscionably indulgent layer cake on this site, an unforgivable oversight on my part. I certainly haven’t gone that long without sharing any cake recipes — I’m not a monster — but sometimes you need more than an Everyday Cake. Sometimes you need a great big celebratory ta-da in the center of your table. Sometime like now.

Recipe

baked chickpeas with pita chips and yogurt

Nothing against barbecue-style baked beans, all tangy sauced and full of smoky burnt end drippings — hi summer, get here quick please — but I hardly see why navy beans get to have all of the fun. Where are the baked kidney beans, black-eyed peas and gigantes? Baking is a phenomenal way to cook dried beans and a great way to make something more complex of canned ones; when you start considering flavors, the sky, nay, the globe is the limit. I want these red beans slow-baked in a big casserole, scooped with tortilla chips. I want baked black beans heaped over tostones, braised white beans over Catalan-style tomato bread and I want what we had for dinner last night for the first time all over again, because it was perfect.

Recipe

the consolation prize (a mocktail)

In the almost six years since I last waddled around in the name of procreation — I know, I make it sound so glowy and glamorous — to my delight, two things in particular have changed: 1. You can now get maternity pants that have almost all of the dignity of regular ones, thanks to small elastic panels above each pocket that frankly would be as welcome the day after Thanksgiving as they are now that I’m approaching the six-month mark and people no longer believe me when I said I just had a really big lunch. (However, a New York-specific rule remains: you’re not actually “big” until someone willingly cedes his or her seat on the subway for you, by which standards, I must be svelte. Hey, I’ll take it.) 2. More pertinently to the scope of a cooking website, a whole lot of bars are making really great mocktails.

Recipe

potatoes with soft eggs and bacon vinaigrette

I was going to offer today a kind of loose apology. “Sorry, guys, for all of the potatoes and eggs and utter randomness of recipes this winter,” and then shamelessly go onto blame this approaching third-trimester (ack, too soon) situation with its still-unpredictable food cravings I’m in but then I realized: this is actually nothing new. There isn’t a recipe in the almost 9 years and 975-deep archives on this site that hasn’t been fueled wholly by hankerings, usually arbitrary ones. Some people have lesson plans and editorial calendars, I have whims. It’s just now I have a tiny thing — a future rock star, if the dance party from 2 to 6 a.m. last night is indication — to blame for it.

Recipe

black bottom oatmeal pie

Does anyone ever need an excuse to eat pie? Nobody we should be friends with, is my mantra. But, in an effort at inclusivity, here is a handy dandy excuse-finder, should you need a little convincing:

Because it is not Friday yet.
Because you probably woke up before you wanted to, and went to a job that even if you love, is still by definition something you wouldn’t do for free. Pie is an excellent consolation prize.
Because yesterday felt like spring and everyone’s 3-month bad mood instantly evaporated. Today you needed a hat and gloves again. And a slice of pie, warmed just enough that a scoop of vanilla ice cream trickles over it.
Because you’re probably never going to win that Maine Inn in time for lobster and blueberries season with an essay. (Although we are all rooting for you. And blueberry pie.)
Because if you’re in the Northeast, fresh fruit pies are still months off, which means you get to make pies with chocolate and gooey caramel instead.

Recipe

red bean and green grain taco bowl

I swear, this wholesome-looking meal isn’t penance for anything. It’s not a budget-friendly apology for the frenetic unplanned redecorating project or atonement for the fact that I’ve basically only wanted to eat chocolate, peanut butter, bread and pasta for the last 22 weeks. It’s not compensation for the frosting that didn’t make it onto the cake and was eaten instead with a spoon, or the impulsive meringues last weekend. It’s only ever-so-quietly a warning that the next thing coming on this site is so decadent, you might wish to advance yourself some greens, grains and beans.