Who says a Dutch baby must be a sweet vehicle for jam and syrup? Not that there’s anything inherently wrong with that, it’s just a little predictable. With a base so eggy, it may as well be an omelet. Once it’s deflated like some kind of sad balloon, it’s just as flat as any regular…
Today is New Year’s Eve, and instead of planning a healthy regime change in 2012 I am doing the opposite. I say: more bread. More dessert. More DIY sticky-icky. I’m bringing butter and eggs and gluten back. I’m bringing the old bitch back. And if that means my Twitter followers drop like flies, I say…
A match made in heaven, no? I’m not talking about tuna noodle casserole, though I ain’t mad at that; especially not when it’s made with home-canned albacore and fresh sweet onion-shiitake bechamel. I’m just talking about some pasta, some seafood, something green and something dairy. This is a formula that can never disappoint. Fall and winter…
I always fiddle with ingredients and dishes, but rarely (I hope) to the point that they are unrecognizable by their forebears. This breakfast is one of those rare failures at respectful fusion: a tender Uzbek obi non; an ancient flatbread baked in a clay tandir — so old it was mentioned in the earliest Sumerian texts…
The best thing about having a compost heap is not the smug satisfaction of reducing your household waste to a mere 10 gallons a month, or seeing healthy organisms thrive in your soil, or the idea that the nutrient cycle may be so poetically expressed in your very own back yard; no, it’s none of…
Sorry for the dead air for the past…oh, my. It’s been a month. I’ve got a lot of irons in the fire right now (including some projects for print), and this just fell off my radar. But it’s summer! And the garden is full! This hot spell we’ve had is granting my nightshades a bit…
I love salsa verde. Throw it into a pot with a pork shoulder and you’ve got chili verde, ready for stuffing peppers or enchiladas. Mix it with crème fraîche and use it as a sauce for grilled fish. Or just eat it in a warm tortilla with cheese and a scrambled egg, like I do. It’s…
A month or so ago, I did a cooking demo for Stonyfield yogurt, and ended up with 4 quarts of plain, nonfat Greek yogurt, with an aggressively impending expiration date. At first I tried just slipping it into everything: burritos! salad dressing! cornbread! But eventually I had to come to terms with the fact that…
I love fish cakes. There’s some casual thing about them, all getting sand in your shoes and an itchy sunburn on your shoulders, needing Noxzema and iced tea. Their beachiness could be as literal as the fact that cod comes from the ocean (our local chilly brine, the Mighty Pacific), but I love being swept up…
I hate talking about it, but I’ve been sort of counting my calories the past week or so. I should have started a few months ago, but we’ve only just started to have nice weather. Cloudy days were invented for chicken and dumplings, and we’ve had plenty of both around here. But now, alas, I…
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