This, this is my culinary Mount Everest. This twenty-layer striation of noodles, ragu, béchamel and cheese, repeated four times and then some took me more than five years to conquer. To be hones...
You might have created a monster. I went back and forth, again and again, before sharing the recipe for potato chip cookies. My presumption was that most sane people would find them revolting; that t...
When I was in the 4th grade, my lunch table mates had a habit of taking the peanut butter and jelly sandwiches that their mothers had lovingly prepared, (trimmed of crusts, devoid of frights like glo...
Without a doubt, the very best part of fried chicken is the battered, seasoned, gold-tinged and impossibly crisp exterior. But, as far as I’m concerned, the tender chicken within is no distant ...
Yesterday morning, at last, I handed in my cookbook’s edits. And I know, you’re thinking, “but I thought you already handed your book in?” and I had. Copyedits, which come bac...
At last, I have a new recipe for you in the heavily neglected category of Russian food. How could this have happened, you ask? Are you not married to a Russian? Does your son not respond to the quest...
I hadn’t meant for this soup to be so quintessentially early January — that would be, virtually fat free, dairy free, gluten free (miso dependent), vegan and the very picture of healthful...
It’s a fairly accurate indication of how charmed my life is these days that I considered the act of having to choose what I would make to bring to a New Years Party tomorrow difficult. If makes...
I took a Home Economics class in the 7th grade. I probably don’t need to tell you how stoked I was about this (especially after nearly flunking Wood Shop the semester before with the saddest &#...
I have this affliction or maybe you could call it a fixation with latkes. And I know you’re probably thinking, potato pancakes? With shredded onion? They’re good, but are they really wort...
You have all of your holiday shopping done, don’t you? I bet everything is wrapped and in gift bags, and that you know how to tie ribbons into bows without cursing. I suspect everyone but me kn...
I know I told you my days of late have been a blur of butter and a plume of winter spice but I didn’t forget that December is as much about cocktail parties as it is about cookie swaps. And coc...
Every December, I make you a promise in my head that this, this! will be the year that I share a recipe for classic sugar cookies, the kind that you can roll into any shape your heart desires and spr...
Is there anything so dull as a brussels sprouts recipe just days after the brussels sprout-ing-est holiday of the year? No? Phew. Because these sprouts, they’re a long time coming. It took me f...
I admitted somewhere in the comments last week that I’d all but abandoned making my own pumpkin puree these days, baking instead with the always-reliable canned stuff. I think that as home cook...
And then, just like that, I decided not to work anymore. It’s weird, I finished my manuscript and I was raring to go — reshoots! edits! let’s talk design! — for about two days...
Sunday night, I emailed off 497 pages containing 80,392 words to my editor (846 photos had been sent over before the weekend), went to bed at 2 a.m., woke up at 6 a.m. and a few hours later came home...
I am embarrassed by how long it took me to discover carnitas, or “little meats” that are usually braised then roasted, and are as far I quickly became concerned, the very best thing to pi...
In my defense, I resisted this crumble for possibly even a single hour before going to the kitchen to assemble the ingredients. A whole hour, an hour in which we could have had a buttery, spiced ging...
I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the worl...
As far as reentry* points to on-a-whim cooking go, these cookies aren’t the most obvious choice. I might have gone with something from the market, or something from a new fall cookbook or maybe...
This month has came and has now almost gone and I’ve missed it entirely. It’s a shame, because September is my second favorite but less of a shame than it would be if I am still saying th...
Lest you think I spend any part of my days doing Important Things — preparing, and totally not at the last second or haphazardly, for my only child’s second birthday, or for his first wee...
Saturday night, New York City was the loudest I’d heard it in a long time. I should preface this by saying that I live in a noisy part of an already noisy neighborhood and under the best of cir...
One of the things I’ve been fiddling around with last year is the idea of making bruschetta without, you know, bread. I shared a Thanksgiving-inspired version last November, but was itching for...
We spent last weekend in New Orleans. I’d been invited to be on a panel about recipe development at a lovely conference, and we wove that together with a baby-free mini-vacation for our anniver...
Every year at just about this time I renew my obsession with tomato sauce. It’s late August, after all, and just about anyone who has ever gardened or knows people who garden is drowning in tom...
Everyone’s got their superheroes; I’m sure when I was younger they were things like Super Grover and later, Jem but these days, they’re decidedly more humble: I admire the hell out ...
There are few paths that led to this recipe but the main one is that it instantly reminded me of the kind of crumb pies I remember from bakeries growing up, not the kind with a crumble topping but on...
We spent the last week in what I call the vacation trifecta: among beaches, wineries and farm stands. The vacation was supposed to be a reward for getting my book finished by August 1st. Instead, I a...
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