Matt and I are both huge fans of pie (fun fact: our wedding was on Pi Day – 3/14/15). His favorite is pumpkin, and I can’t get enough blueberry, and we both agree: pecan is also at the top of the list. But really you can’t go wrong with any flavor. My easy pie making secret is to buy the pre-made rolled up pie crusts from the grocery store. I always get better results from the Pillsbury brand crusts rather than generic, but you can stock up when they’re on sale and keep them in the freezer for emergency pie situations.

Moule-frites is just a fancy French/Belgian way of saying “mussels and french fries”. During an excursion to Whole Foods (we tried out the new one in InkBlock and omg it’s enormous) we discovered some Maine mussels and thought, well why not? We looked up a recipe for a white wine broth that seemed reasonable and bought a regular old potato for frying. For the mussels: Ingredients: 2/3 bottle dry white wine (we used the Three Wishes Pinot Grigio from Whole Foods because it’s about $3) 4-6 tablespoons butter One onion 4 cloves garlic Dry and fresh herbs to taste (we used fresh basil and dried cilantro because… well, that’s what we had) 1 pound fresh live mussels Bring the wine to a simmer with the butter, onion, garlic and herbs.

Part of my inspiration to write about what we miss from NYC was that Matt has been requesting that I make bagels for weeks. Probably because we haven’t found a decent place to get one in Boston. It was his birthday this week and I had the morning off (#labordayweekend!), so I decided to dig out my tried and true bagel recipe and get boiling. Bagels sound impressive when you tell people you made them yourself, and they take a good amount of time to prepare from start to finish, but it’s so worth it and actually pretty easy.