OK, I know most of you know how to cut onions. If you’re one of them, please stop reading. I don’t mean to bore you. This post is intended for those of you who might just like a little ex...
You know pesto can be made with anything, right? No basil? No pine nuts? No parmesan? Pesto can still be done. All you really need is a bunch of herbs, a handful of nuts and some sort of hard salty c...
A couple of friends of ours take beer drinking very seriously. Never is their freezer not stocked with frosted pint glasses, nor their fridge with craft beers. If you drink beer at their house, they ...
It’s always nice when dead easy produces damn delicious. This little marinade — equal parts Worcestershire sauce and olive oil combined with a healthy sprinkling of lemon pepper — is a good one...
When you live in a land where your best options for ethnic food reside in the hot-food buffet line at Wegmans, you have to take matters into your own hands. Several days ago, after finding myself ped...
Have you ever spotted Kerrygold butter at your super market? Inexplicably in the cheese section? And wondered if it were any good? Well, it is. My mother brought me some this weekend. She spoils me, ...
Ok, I think I’ve got this. An old recipe for blueberry buckle printed in the “Letters” section of the July 2004 issue of Gourmet magazine led me to just the crust I had longed for a...
Hello there. Just a quick midweek post here. Thought I’d share with you all how I’ve made my favorite easy weeknight dinner both more and less involved. Let me explain. Adding asparagus t...
In the wonderful world of bottom-crusted crumb-topped baked-fruit desserts, buckles are new to me. And I’m a fan. I love how the crispy top melts into the stewed fruit, which all sinks into the...
Yesterday morning, a little self-intervention led to a most-delicious discovery. This is what happened. After finding myself once again scouring the internet for Tartine’s croque monsieur recip...
The trouble with working with fillo dough, for me at least, is that right when I’ve found my rhythm — right when the brushing-spooning-folding-seal ing process becomes one fluid motion — the fil...
It had been a successful week in the kitchen. Lamb meatballs, loaded with mint and parsley, broiled and sprinkled with vinegar, tasted as yummy as ever; olive bread, a two-day labor of love, proved a...
I am Greek. I did not, however, grow up in a family like the one portrayed in My Big Fat Greek Wedding. My mother did not pack me “mouss-ka-ka” for lunch. My aunt never chased me around w...
Toasted pine nuts, Zante currants, a handful of mustard greens — smells awfully familiar, doesn’t it? That’s likely because it’s the exact makeup of the Zuni Cafe bread salad minus ...
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at half time, to the post game treats, to the end-of-season celebrations, food vi...
I was so lazy this week. Looking to add a little more roughage to my diet, I piled a whole head of barely chopped kale into a pie dish, submerged it with custard, and threw it in the oven. I suspecte...
When it comes to hors d’ouevres, I never know what to make. Fortunately, I have friends that do. Oscar night is fixin’ to be a good one thanks to these cheese sticks brought to my attenti...
Am I becoming too predictable? Are you sick of seeing vegetables puréed with apples? Do you think I should perhaps explore a cookbook other than this one and this one? I hope not, because I’m r...
Last Saturday I spotted a sample table in the wine section of Wegmans and made a beeline for it. When I arrived, a nice man asked me if I’d like to try a couple of wines with a slice of chocola...
It’s only February 2nd, and already I’m dreaming about Marcella Hazan’s tomato sauce — you know, the one and only most delicious tomato sauce in the world. I won’t belabor my ...
Until about a month ago, I had altogether stopped purchasing vanilla beans. I couldn’t justify paying $12 for a single bean — a desiccated looking one at that — at the grocery store when I coul...
Cauliflower eluded my kitchen for far too long. I discovered it only about a year ago, in roasted form at high heat tossed with nothing but olive oil and kosher salt, a method which produces perfectl...
I like these muffin liners. I like that they can stand on their own, that I can fill one or twelve with batter, bake off as many or as few muffins as I like. I like their shape — that they create str...
I’ve blogged about this soup once before, but when I did, it was summer, and I doubt I inspired any of you to run off and buy lentils. But this is a soup I really want you all to make, and I...
My stepfather has a few tricks up his sleeve, two of which he breaks out every Christmas: cornbread stuffing and glogg. His stuffing deserves a separate post — it steals the show every year — but I i...
It’s December 23rd. I’ll keep this brief. Rum balls are delicious. They are perfect for a crowd. They are perfect as a gift. They are perfect little bites of boozy goodness. I can’t think of a more p...
My family is arriving in 6 days, and I cannot wait. It has been too long since we have all been together — too long since I’ve heard my mother declare her beautiful dinner both over and underco...
I’m starting to panic. Family will be arriving any moment (9 more days), and I am so not prepared. The biscotti jar is empty; the granola bin, bare. No gifts have been assembled. The house is a...
Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as ...
One year, in preparation for the holiday baking season, I ordered a case of stationery boxes. A case consists of one hundred stationery boxes. One hundred stationery boxes takes up a lot of space, es...
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