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I’ve now recovered from my two consecutive vacations (a long one to South Florida and a much shorter one to Long Island and New York City), so as promised it’s time to resume my regular posting on this blog — … Continue reading
I’m about to leave on vacation, and there’s always a bit of concern to use up perishable items that might not still be edible by the time I get back home and am ready to cook again. In this case, … Continue reading
I’ve created a new “Recommendations” page calling out the recipes that I recommend particularly highly. (This is just a summary of the other pages under the “Recipes” menu.)
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I’m not a fan of a lot of vegetarian fare: all too often the major flavors, especially the protein sources, are things I don’t care to eat. That goes doubly for vegan food, since without eggs and dairy many of … Continue reading
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Usually when I do one of these recipe posts, I try to follow the original procedure as closely as possible — especially for bakery. But in this case — from Diane St. Clair’s The Animal Farm Buttermilk Cookbook (p. 188) … Continue reading
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If it seems to you like I’ve spent a lot of time over the past year baking from just a handful of cookbooks, you’d be right. Leaving the same books in a pile on one’s dinner table can have that … Continue reading
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I’m always on the lookout for recipes that will give me reasonably low-calorie lunches and dinners, because my diet doesn’t leave a lot of room for thousand-calorie meals. (Alternatively, I’m always on the lookout for reasonably low-calorie meals so I … Continue reading
Every so often I make something that’s entirely my own. I wanted to have macaroni and cheese for this long holiday weekend, and after checking out some possibilities in Marlena Spieler’s Macaroni and Cheese, I decided that I might as … Continue reading
It is absolutely true that I panned this cookbook (Agatha Kulaga and Erin Patinkin, Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery) on Amazon, for what I thought was a particularly unforgivable editorial error. But there were … Continue reading
Long title, short article. This recipe, from the “breakfast” chapter of Joanne Chang’s Flour, too (p. 93), was developed by Flour’s opening-day savory chef, Chris, and then reworked by Chang’s husband and fellow restaurauteur Christopher Myers. It’s a pretty straightforward … Continue reading
