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86 Walnut Street
Montclair, NJ, 07042
United States


Adventures in food for curious cooks.


Filtering by Tag: 3-17

Potstickers with Two Sauces

Lynley Jones

Potstickers served with Sriracha sauce and Hoisin sauce. Plus, how to make Asian meatballs with the extra filling!

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Lemony-Basil Buttercream Frosting

Lynley Jones

White buttercream frosting infused with fresh lemon and basil. Sweet, creamy and deliciously different. Created for Pink Raspberry Cupcakes (but would be great with many other kinds of cakes).

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Vanilla Buttercream Frosting

Lynley Jones

Traditional American-style vanilla buttercream frosting. Great with Raspberry Cupcakes or any cake.

Makes enough for 1 dozen cupcakes or 1 8-inch layer cake (2 layers).


1 stick unsalted butter, sotened

3 1/2 cups powdered (confectioner's) sugar

6 Tablespoons heavy cream

2 teaspoons vanilla extract

Pinch of salt


1. In a standing mixer fitted with the paddle attachment(or using an electric mixer), cream the butter for 2-3 minutes until pale and soft. Beat in the pinch of salt, then gradually add the powdered sugar, a cup-full at a time, alternating with splashes of cream, while continuing to beat. Beat in vanilla extract. Taste and add another small pinch of salt if needed to bring the flavors together. Stir in food coloring if desired.

Notes -

To make ahead: refrigerate with a tight-fitting lid for up to 3 days, or freeze in an airtight container for up to 6 months. Defrost in the refrigerator until soft, then whip with a fork or whisk for an even consistency.

Coconut Oatmeal with Blueberries and Bananas

Lynley Jones

Coconutty rolled oats topped with blueberries and bananas make for one of the most delicious (and healthiest) ways to start your day. Best of all, it cooks in 5 minutes.

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Steel-Cut Maple Cinnamon Oatmeal

Lynley Jones

Nubby steel-cut oats spiked with cinnamon, drizzled with maple syrup, and topped with fruit and nuts of your choice. Morning perfection in a bowl.

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