chocolate caramel crunch almonds + new kitchen favorites
Mostly because I have little interest in telling you how to part with your hard-earned money, this isn’t a gift guide. However, ahem, I do purchase a few kitchen-related items each year and thought I’d mention some of the standouts from 2016. [ Here’s 2015’s list , all still in heavy rotation.] ...
spinach sheet pan quiche
I know we all associate December with cookies, cocktails, yule logs and latkes, but what about the smaller, enduring festivities that often go overlooked, namely workplace and other potluck luncheons? Because my “coworkers” are basically a laptop and occasionally these wild things , my current ...
brussels sprouts, apple and pomegranate salad
Things I Learned Hosting My First Friendsgiving On logistics • As I realized last week , what makes big meals (we had 16 people) scary isn’t the cooking as much as the sheer volume of it all and the logistics required to manage them. I mean, who here has a kitchen that was built to feed 16? Trust
cheesecake-marbled pumpkin slab pie
So, I’m deep in my Friendsgiving planning for this weekend and I think I finally understand — and really, it’s about time, Deb — why Thanksgiving is so daunting, even for people who like to cook: it’s the volume. I mean, maybe you come from a small family and your Thanksgiving dinner is for 4 or 6
root vegetable gratin
Last year, I proudly announced my intentions to host a Friendsgiving dinner for our crew and we would do it up . About 15 minutes later, I remembered that I had an infant and a zillion other less cute things on my plate and came to my senses. This year, I am a woman unwaveringly of my word, and I
Because I don’t say it often enough, do know that one of my favorite things about this site is the way your presence, whether active or lurking, quietly provides the encouragement I need every time I want to tackle a dish or recipe that daunts me. Like bagels . Or Lasagna Bolognese . Or Baked ...
roasted cauliflower with pumpkin seeds, brown butter and lime
What did you do the last time you bought a head of cauliflower? Steam it? Grind it into rice? Puree it into a heap of hope that nobody will notice it’s not mashed potatoes? Roast it to a crisp, brown oblivion with olive oil and salt and eat it straight of the baking sheet? You sound sane. Read more
broken pasta with pork ragu
At the end of July, a generally broiling, sticky month in New York City best experienced somewhere far enough away to catch a breeze not recently emitted from subway grates, I spied a recipe for a pork shoulder braised in chicken stock, aromatics, celery and thyme then torn into bite-sized shreds
winter squash pancakes with crispy sage and brown butter
There comes times in every cookbook author’s life that they have a very specific kind of gift to bestow on unsuspecting others — tasty, deeply loved dishes that were dismissed/ejected/left homeless in the editorial process because they didn’t make the cut. The reasons may be myriad; the ingredient,
One of the terrible things that well-intentioned food people do all of the time is get bored with things that everyone loves. Because there’s a there’s a near-constant stream of food media coming in, with time the “hot takes” on apple pie begin to feel monotonous, the “cool new thing to do with ...