Taught at the Allston-Honan Library, February 2023 “In this hands-on class, you will learn how to make two types of pasta from scratch: a traditional egg pasta and a fluffy gnocchi. Michelle will guide you through the process of mixing the dough, rolling, and shaping it using simple kitchen tools…
Taught at the Allston-Honan Library, April 2023 “There are thousands of spices used worldwide to flavor foods and beverages and chances are your kitchen cabinet only has a handful of them! Explore the origin, use, and power of a dozen spices with nutrition educator Michelle Doyle at the Honan-Allston Branch…
I love crispy rice. I know rice with a crisp buttery bottom isn’t a new thing. I’m sure it’s been around for millenia, once a delicious mistake that is one of the best bites in the pot. It has become a fad in the last few years, showing up in…
What I ate: KING CAKE Why it was awesome: Sugar, cinnamon, butter, cream cheese icing. I’m a traditionalist, and this is how I like my King Cake. While living in New Orleans for 1 Mardi Gras season, I thought I ate enough King Cake to last a lifetime. Turns out,…
What I Ate:Pretzel Dog Bites Why it was awesome:The grocery store was out of both tiny hotdogs AND crescent rolls in a tube (that’s what I get for going to the store at 10am on sportsball sunday). And I needed some sort of salty-meaty-carby goodness. Enter: pretzel dogs, and they…
What I Ate This Week: Cauliflower Ragu Why it was awesome: Minimal ingredients, great use of frozen cauliflower, incredible texture and “meatiness” while being relatively light. Was superb as leftovers. 10/10 from the husband. The recipe, my way. Adapted from Molly Baz Olive oil (at least ¼ cup)1 bag frozen…
Khichdi with tadka Why It Was Awesome: I recently learned about khichdi, a rice and legume porridge. Maybe I’m just paying more attention to foods in other cultures, but I feel like this dish has popped up multiple times from Indian cooks that I follow. I’ve learned that khichdi is…
What I Ate This Week: Sausage and Cabbage Why It Was Awesome: Three ingredients, maximum flavor. This meal was filling, warm, tasty, and got 4 thumbs up (that’s two from me and two from my husband). The Recipe, My Way: adapted from NYTCooking1 Head of Cabbage (red or green)1 lb…
It will come as a shock to no-one who knows me that I have…opinions about things. Early April 2020 we started receiving guidance about fabric masks, and I knew that my sewing kit contained just the right things to make some quality masks for my family and friends. But how…
What I ate this week: Purple Radish, cream cheese & dill scones Why it was awesome: @hmmessenger is a one of my favorite food creators on instagram. I learned of her about a year ago with her podcast Pantry Raid (which you should absolutely listen to). Listening to her podcast…