So, Im really sorry about slacking on the blog. You might remember we experienced a similar slow-down, reduced to a trickle and then nothing at all, while I was studying for my oral exams. ...
Ill admit that I was a little nervous when I made this a couple of weeks ago while still in NYC. I had a feeling that R was not going to necessarily appreciate the broccoli rabe, since hes trie...
Ive been getting more into candy making lately (Ive always been into eating it), and I guess its been fairly obvious because when a review copy of Nina Wanats new book Sweet Confections: Beautiful Ca...
In this, the second post in my review of the new cookbook Gudruns Kitchen: Recipes from a Norwegian Family (the first post, with more specific information on the book, can be found here), I have to a...
I think its relatively well-known around here that I enjoy my Norwegian cooking. Most of my recipes come from hounding Rs family for dishes theyve been making at least since his childhood...
I know things have been lagging around here a bit. So Ive recruited my baker-friend extraordinaire Todd for a couple of guest posts (youll remember Todd from his amazing Plumb Cupcakes and Lemo...
These? These are pure Christmas. No matter what else is going on, no matter if were spending Christmas in Denver or in the mountains (usually its the mountains. Spoiled, I know), these date squares m...
Did you know that cranberry sauce is actually a condiment, and not a side dish? Crazy, huh? I know! Because my sister and I grew up on my mothers Spiced Cranberry Apple Sauce (which she says is vinta...
Has it really been a week since I posted? I have a good excuse for not cooking lately. Which is that my water got turned off for a few days because of a leak, and, well, I just dont feel ...
I feel like this post could be about so many things. Like the jars of speculoos spread Ive been finding in all the French grocery stores. Its just exactly what it sounds like, a spread with the consi...
In an effort to see as much as possible while the weather is still wonderful, Ive been taking day-trips by train to towns just outside of Paris on the weekends. In pretty much every case, the a...
Ive been in Paris for almost two months now! And I kind of feel like Im just now getting my bearings. I havent been cooking all that much, for various reasons. So in the absence of food, a tour...
Im finding this post kind of hard to write because I feel like all Im thinking about these days is my dissertation. And I know you dont want to hear about that. So Ill keep it simple. Im ...
So heres my learn-French plan. Well, I should back up. I know some French. I read a lot of French. Tons, actually, for hours and hours every day. But its all either mode...
This is it. This is my last recipe saved up from New York. After this, it will be all Paris apartment cooking, all the time. That is until December when I will be too-briefly reunit...
Theres this phenomenon in Paris, at least in the northern part where I live, of people roasting cobs of corn on fires built into these kind of wire basket things. The corn just roasts on a grat...
If youre still craving early fall foods like tomatoes, but if your tomato stash is looking a little less like the height of ripeness, applying heat always works wonders. I completely agree with...
In my last post, we started talking about Spirit of the Harvest by Beverly Cox and Martin Jacobs, being reissued this fall. I have to say, it would be the perfect resource for a Thanksgiving me...
Ill admit that when I received a review copy of Martin Jacobs and Beverly Coxs book Spirit of the Harvest, I was a little nervous. I have exactly zero experience with Native American cooking, a...
Charlotte au Chocolate, sounds so fancy doesnt it? And it kind of is. If you start from the beginning, by making your own ladyfingers, its not the simplest of recipes. But R gave me...
I have had a bear of a time with ladyfingers. Im sure its been my fault each time, but they have just never worked out for me before now. The first recipe I tried, from a trusted, trusted...
This started out as Louisa Shafias Chilled Cucumber and Avocado Soup from her (relatively) new book Lucid Food. But there were other ingredients to be used, things I didnt have, and things I re...
Figs seem to be everywhere in Paris, and I dont just mean the fresh kind. They dont seem to be as exotic here, or as ignored. As evinced by the fact that you can find them as the fruit in the bottom ...
I made this oven risotto the day before hurricane Irene was supposed to hit New York City. I was all prepared for it to be our last warm meal before the Armageddon that Irene was supposed to vi...
In my last post I told you about Yvette Van Bovens new cookbook Home Made. I called the book project-oriented because Van Boven teaches you how to work such culinary magic as making your own ch...
Ive got a new book to introduce you to. I really think youre going to like this one for a couple of reasons (Ill let you know right now that I was sent a review copy, just so were on the same p...
Cooking Books is officially in France. I moved to Paris at the very end of August on a fellowship which is meant to force, er, facilitate the writing of my dissertation. As excited as I a...
In college I studied abroad in Italy. A summer in Sorrento, a semester in Florence. Somehow, because college kids seem to be so good at this, Id fanangled my way into an Italian course of...
If I had to pick one superfood for lunch, it would definitely be quinoa. Its easy to make, easier than rice in my opinion. (Especially since Ive only rarely successfully made rice without burni...
This post is long in coming, because R and I were traveling around and visiting his family in Norway in late June. We flew into Oslo and met his parents there. We spent only a day and hal...
Du abonnerer ikke længere på . Fortryd?
Danish
English
Suomi
Svenska