Articles written by Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
Tomato Soup
Slow-roasted tomatoes and garlic add a mellow depth to this ultra-savory grilled cheese companion. Serves 6-8
Basil Pesto
The uses for this ubiquitous condiment are many—but spreading it on chewy bread for a pizza-inspired grilled cheese is one of our favorites.Makes about 1 cup
Chocolate Ganache
Chocolate Your dessert just got even more awesome with this dark, rich ganache for dipping.Makes about ⅔ cup
Cultured Butter Poundcake
This pound cake is simple to make, if you follow a couple of rules: Beat the butter and sugar until very light and very fluffy— this incorporates more air into the cake’s structure. Room temperature butter and eggs will also blend easier and trap more air when beaten, helping the cake rise and achieve its […]
Steak and Onions
The classic Philly cheesesteak features thinly shaved griddled steak and gooey cheese. Duplicating the results at home is tricky—it’s hard to slice steak as thinly as the sandwich shops—but this recipe provides a tasty approximation.Makes enough for 4 sandwiches
Grilled Cheese Spectacular!
Eat these melty, toasty, warm, and wonderful sandwiches around the clock
3 Pro Tips for the Best DIY Ice Cream
With all the tantalizing scoops and pints available these days, you might be wondering: Why bother making ice cream at home? Trust us, super-fresh spoonfuls right out of the churner just taste better.
