Ashley Meyer

You might be underestimating the humble little brick of cream cheese that’s hanging out in your fridge. An often-unsung hero of the kitchen, cream cheese not only lends creamy richness to a dish, but also tang and stability to a host of dishes both savory and sweet. Cream cheese is considered to be fresh cheese, […]

I do not enjoy picking green beans. Or rather, my back doesn’t like picking beans. However, I couldn’t imagine a summer spread without them, whether they’re slow cooked like my great-grandmother made them or blanched until just tender and tossed in a salad. My great-grandfather swore by Contender, a stringless heirloom bush variety that I […]

The height of the summer produce season may seem like an odd time to lean on canned and jarred ingredients, however this time of year I find myself reaching often for the can opener. From flaky tuna to creamy cannellini beans and punchy olives, these pantry staples are in constant rotation in my summer kitchen […]

We finally enjoyed our first homegrown salad this week. Normally we’d have been feasting on greens much sooner, but an unseasonably hard cold snap decimated our first plantings of lettuce a few weeks back and we had to replant. This cherished first salad was simply dressed with a squeeze of fresh lemon juice, good olive […]

Pavlova is a lofty, show-stopping dessert that’s at once beautiful, easy and economical. Essentially a giant baked meringue with a crusty exterior and a fluffy, marshmallow-like interior, pavlova is fervently beloved by both Australians and New Zealanders alike. The recipe’s history is a source of much dispute between the two nations which both claim it […]

Brunch season is upon us! Whether you’re in the mood for laid back and lazy or showstopping and decadent – classic French toast is a deliciously reliable dish that seldom fails to please. Its first recorded history dates back to a fourth century cookbook from the Roman Empire, though it’s likely that versions of this […]

Many may be surprised to learn that strawberries are not technically a fruit or even a berry. Botanically, strawberries are classified as a pseudocarp, or “false fruit.” The juicy, red part that we eat is referred to as the receptacle, or the part of the plant that produces the fruit, rather than the fruit itself. […]

The past week was a tough one for plant lovers. The first half of the month was unseasonably warm, precipitating a premature flush of spring greenery and flowers only to be met with a drastic temperature dip into the teens. Generally, the first plants to break in spring are fairly resilient and can handle an […]