Bridget Moloney

Understand the science behind restaurants' loud music, booming echos, and clattering tables.

I know what I'm bringing to my next potluck.

I'm sad to report that for me, this dish was "meh." How was it for you?

I suggest you make this sandwich as soon as humanly possible, and if your new year's resolution involves the late Dr. Atkins, I would suggest you make just the meatballs as soon as humanly possible.

Bridget's Recipe Review: Texas Beef Brisket Chili

Bridget's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs

Bridget's Recipe Review: Apple Spice Cake with Walnuts and Currants

Bridget's Recipe Review: Bacon-Wrapped Eggs with Polenta

Bridget's Recipe Review: Mini Zucchini and Goat Cheese Tarts

Bridget's Recipe Review: Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette

Bridget's Recipe Review: Golden Delicious Apple and Cheddar Turnovers with Dried Cranberries

Bridget's Recipe Review: Grill-Roasted Clam Linguine

Bridget's Recipe Review: Lobster Rolls

Am I working out? Sure. Am I working out more than usual? No. Here's why.

Bridget's Recipe Review: Crispy Pancetta, Burrata, and Tomato Sandwiches

Bridget's Recipe Review: Chilled Avocado and Mint Soup.<.b> I'm a bit of an oddball myself, but I'm not sure I want my starter course to be one.</.b>

Bridget's Recipe Review: Individual Carolina Peach Tarte Tatins with Lemon Ice Cream. Contrary to Chris's grumbling, this dish isn't that tough to make, and it's pretty perfect in early August with the windows open.

Flank steak has been getting a lot of play lately because it's a recession-friendly cut of beef, but the relatively low price is just a perk as far as I'm concerned.

I don't like savory cocktails, and I'll tell you why. But I've tasted enough Bloodys to know this is a great one.

I'm typing from a prone position. I am exhausted. These might be little bundles of deliciousness, but they are a pain in the dumpling to make.