Category: Lamination-Worthy
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Hello? Yes? I'm still here. I can't seem to tear myself away from my blog. Or my kitchen. It's just, well, as Deb points out, old habits die hard. Even if those habits aren't very old at all. In fact, only 30 days old. But it's Friday, and since I promise to stay away…
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I'm not going to do five separate posts on Thanksgiving, because I did that last year, and frankly, I found it tiring. And after all, now that Thanksgiving is over, your eyes are probably glazing over at the thought of contemplating someone else's holiday table. But since we did make one real keeper, a classic,…
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I imagine many people's weekends were spent like mine – with a bowl of flour, instant yeast and water fermenting in a warm corner of the kitchen as they went about their business, courtesy of Jim Lahey and that kitchen imp, Mark Bittman. Yes, you all know how I feel about the Minimalist. I usually…
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Sometimes The New York Times can be such a tease. Why, you ask? Well, take this article that Julia Moskin wrote in August about the glories of the humble mussel. I certainly need no prompting to sing the praises of a mussel. So tender, so sweet, so weirdly shaped and colored, so amenable to a…
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Seeing this recipe printed in the New York Times made me jump with joy (well, really I only sort of leaned forward in my ergonomic office chair and squealed – under my breath – but you get the point). Because if you haven't been to Frankie's Spuntino in Brooklyn or on the Lower East Side…
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Chicken salad always seems to be the most impossibly chic and yet dated thing to eat on a warm day. I imagine monochromatically-dressed ladies sitting daintily at their Upper East Side luncheons, nibbling discreetly from heavy china plates and sipping iced tea from tall, thin glasses. I don't know where I got the impression that…
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I am of the school that finds bread pudding to be one of the world's most perfect desserts (since you can also eat it for breakfast or as a midnight snack and don't we all know that that kind of versatility is what makes a dessert an Important Dessert?). Stale bread, light custard, a few…
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It's been a while since I've made a Russ Parsons recipe. Because if all I ever did was write about slam-dunk recipes, you'd all be snoring your way through this blog. Or maybe that'd just be me? Either way, Russ knows his recipes. Whether he's having you puree boiled greens with cooked rice to make…
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I won't blame you if you're asking yourselves whether I'm really serious with this potato salad post. After all, isn't potato salad usually just a bland dollop of something whitish on your plate – highly perishable, flatly greasy and innocuous, nothing special, really? Yes – potato salad, with cold pasta salad trailing it closely, has…
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