Consider this a lesson in scale. Something no cookbook will really tell you. You won't see in the notes something like "If multiplying batches, strongly suggesting NOT trying to mix them all in one b...
It is customary, when making something for the first time, to start with the basic building block and build on out from thereon. I, on the other hand, like to raise the stakes a bit. Normally, you'd ...
Last Monday, much to everyone's surprise, Conde Nast announced that it was shutting down Gourmet magazine. I don't really know what to say about this because I have written and rewritten my thoughts ...
I have been ruined, my friends. Forever. By nothing more than a simple brown butter cake batter. And as I sit here and type this, I can only contemplate one thing - chemistry. What a boring name for ...
Meet my new favorite dessert. Come over and say hello. No, really, take a good look at it, take it all in. Wine stewed prunes, folks. Yes, that's right, my new favorite dessert is something that doct...
Given the choice, I would pick a simple, everyday cake without frosting, over the fancy, tiered, frosted creation. I know that sounds practically sacrilegious - to prefer cake without frosting. But I...
I got so excited cooking this, that I almost completely forgot to take the prep pictures. Which should tell you that you should, if you're an eggplant fan, go ahead and make this right away. Consider...
There are plenty of stories that I could share with you about roast chicken. My memories of eating it as a child, as an adult, and in-between - are plentiful. But that's really neither here nor there...
Okay, so clearly, I've a bit of a problem sticking with a writing schedule. I've been meaning to post this last week. But, you see, I'm becoming a regular at MGH, which isn't particularly a good thin...
Perhaps, I aught to file this under "how to charm me". Perhaps I should go no further than tell you that should you whisper sweet nothings mentioning such things as sour cream into a Russian's ear, t...
Hello, summer! Finally, you've made your arrival to New York - and boy oh boy, did you let us have it. I mean, could you be any hotter? Scratch that, I'm not about to challenge you - you're already m...
Move over, apple pie, you've got serious competition as far as I'm concerned. I know I once pledged my undying love for you, but that was before cherry pie and I had made acquaintance. I really didn'...
I've been a little zucchini obsessed lately. I can't stop buying them and they disappear as soon as they make it in the kitchen. I've sautéed them, I've gone back to my favorite feta and dill stuffed...
It took two months of summer for it to finally get humid to the point where thinking about turning on a burner on my stove makes me break out in sweat and such moments are truly rare. To add insult t...
I remember the first time I had vanilla ice cream infused with peppercorns. I was in France for the first time, backpacking for nearly four weeks as a prelude to moving to New York to start work for ...
I cannot believe how long it's taken me to tell you about these cheesecake squares. I mean, please don't be mad, but it's been almost two months. While I thought that this summer will be a leisurely ...
The other day I got an email from a clothing store telling me about their "all new fall collection" and I suddenly became very agitated. Fall collection? But we've only just begun with summer. It was...
Over here at Sassy Radish kitchen we're in packing mode, finishing food we have and making do with what the pantry offers. Save the occasion dash for an herb or vegetable, cooking here for the next f...
Make. This. Pie. Now. Honestly, I don't know much else to say about it except just tell you to drop whatever you are doing and just make it this weekend. For the 4th of July weekend. You know, an Ame...
It should by now not strike me as unusual that things we barely paid attention to in Russia are considered a delicacy in America. Sorrel leaves were the cheapest greens at the market. Chanterelles we...
Ok, so I felt kind of bad on Thursday throwing a salad your way as we were about get served with some serious rain, and by we, I mean those of us in New York and whoever else is dealing with less tha...
You know, I've a bone to pick with June. A huge, larger-than-life-we're -no-longer-BFFs-please-take-yo ur-rainy-self-somewhere-else bone. Or maybe even many bones. Why just one? And it's not just the ...
As much as I enjoy making extravagant three-tiered cakes, despite the fact that they've given me some of the most stressful moments of my life, you can't just up and make a layer cake at the drop of ...
Let me clear here - I have never, not for a minute, in my life, planned any aspect of my future wedding, should I find that perfect guy and tie the knot. I know there are women who've been planning t...
I was going to write about roast chicken. I had it all planned and figured out. I was going to tell you of a glorious weekend on the North Fork, and wine tasting, and meeting Claudia Fleming (swoon)....
You must forgive my long silences because when it rains, it pours. I've been pre-occupied with more family things, this time around concerning my grandmother who is, sadly, is no longer with us. She ...
The trouble with homemade care packages you mail out - is that most homemade treats have a limited shelf-life. Cookies - three days or so, granola - loses its crispness if not refrigerated, cupcakes ...
I know it's a little strange that I'm that I am telling you about another cabbage recipe so soon after the first one, but I can't help myself. It's too good to keep from you a moment longer. Doing so...
Strawberry shortcake is a curious thing. When I think of it, I see Fourth of July picnics, clambakes and gingham tablecloths. I envision pitchers of lemonade, potato salad and cole slaw; corn on the ...
I feel like spring is toying with my emotions. It's playing tricks on me giving me sunshine and warmth for a few days, and then turning cold and wet. We're not having a fine romance I imagined it to ...
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