Cooking with The Tart & The Beard
I love looking at cake things online, and one things I’ve noticed is that the internet loves red velvet anything. Like, loooooves it. If the internet was a 10-year-old girl, you could say that it doesn’t just like red velvet, it like-likes it. In my …
During last weekend’s scone-a-palooza, I baked three dozen scones of three different varieties. First, there was a batch of strawberry scones, sweetened with fresh strawberries and topped with a lemon icing. Then, there was a savory batch of cheddar scones with chives and a kick …
Recently, in our post about the strawberry scones, I wrote about some absolutely amazing cheddar scones that I ate from a local bakery. They had a fabulously rich taste, they were buttery and cheesy and I swear I heard a choir of angels singing Handel’s …
As a little girl, the height of fanciness was a tea party. There would be biscuits and scones and delicate teacups and saucers and sugar bowls. Somewhere in this house, there are pictures of me at my very first tea party. Picture it. The year was …
Taking a break from the traditional New England fare, last weekend we detoured into the south and the Beard and I tried our hand at fixing up some shrimp and grits. He’d never had them before, while I’ve only ever had grits once, and that …
Here in Rhode Island, hot soups aren’t just for chilly winter nights. We’re fond of spending summer afternoons at clam shacks, both big and small, to get things like clamcakes or small, styrofoam bowls of chowder (pronounced “chowdah” around these parts). It doesn’t matter the …
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