carrot graham layer cake
Carrot Graham Layer Cake Adapted from Taste of Home and TSKC’s S’More Cake My favorite part about this cake is that after you’re done with the pesky grating of carrots (I used a food processor, which makes quick work of it), you mix everything by hand so it really comes together in no time and […]
baked chickpeas with pita chips and yogurt
Baked Chickpeas with Pita Chips and Yogurt My baked chickpea curiousity began many years ago, when Amanda Hesser shared a recipe in the New York Times from a Basque cookbook for baked garbanzos in 1999 (yes, I’m old). I’d forgotten about it until the Times relaunched their Cooking section last ...
the consolation prize (a mocktail)
The Consolation Prize (A Pineapple, Lime, Coconut and Mint Mocktail) A little bit mojito, a little bit piña colada, this tastes like everything I miss about warm weather and sandy beaches, and is especially necessary when the weather report has the audacity to predict snow on the first day of ...
potatoes with soft eggs and bacon vinaigrette
Potatoes with Soft Eggs and Bacon Vinaigrette Salade Lyonnaise is traditionally made with poached eggs, and while I’ve got a technique that works pretty well for me [follow along over here], I started making soft-boiled-then-peeled eggs several years ago and haven’t poached a one since — I do so ...
black bottom oatmeal pie
Black Bottom Oatmeal Pie Adapted, just a tiny bit, from Four and Twenty Blackbirds Crust: 1 1/4 cups (155 grams) all-purpose flour 1 1/2 teaspoons (6 grams) granulated sugar 1/2 teaspoon (3 grams) fine sea or table salt 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks 1/4 cup
red bean and green grain taco bowl
Red Bean and Green Grain Taco Bowl You can go high or low, fast or slow, with these ingredients. I used hard white wheat berries, which take a full hour to cook, but have a tiny chewy bite that’s my current favorite, but you could use farro, freekeh, barley, quinoa, brown rice or another grain […]
cornmeal-fried pork chops + smashed potatoes
Cornmeal-Fried Pork Chops and Goat Cheese-Smashed Potatoes From Heritage by Sean Brock, with a few adjustments There are several things I like about this recipe. As we’ve talked about before, buttermilk is an excellent, simple, tenderizing marinade. The crust, rather than being that irksome ...
the ‘i want chocolate cake’ cake
The ‘I Want Chocolate Cake’ Cake I regret to tell you that this cake is nothing exactly new, and it’s not because I’m out of ideas (I hope not, at least! One should never taunt the idea faeries, of course.) but because when I found my perfect one-bowl chocolate cake (which we’ve made as an […]
spaghetti pangrattato with crispy eggs
Spaghetti Pangrattato with Crispy Eggs Adapted from and inspired by Rhonda’s Spaghetti with Fried Eggs with Pangritata for One on Food52 This is a big green salad and maybe a few slices of proscuitto (if you’re into such things) away from being a perfect mid-winter weeknight meal, budget-friendly,
perfect corn muffins
Perfect Corn Muffins From Cook’s Illustrated, January/February 2015 Maybe you didn’t grow up eating corn muffins and you’re wondering how they’re different from cornbread. I suppose from a distance they might seem similar — cornmeal, fat, leavener, baked into something of a quick bread — but true