crispy peach cobbler
Crispy Peach Cobbler Adapted, just barely, from A Boat, A Whale and a Walrus P.S. I halved this recipe and made it in 2 1-quart baking dishes. It did not affect baking time. 4 1/2 pounds (about 10 large or 2 kg) peaches, unpeeled, cut into 1-inch chunks or slices (I cut mine each into […]
angel hair pasta with raw tomato sauce
Angel Hair Pasta with Raw Tomato Sauce Adapted a little from Gourmet In the original recipe, many commenters found that they wanted more garlic; I had very new garlic from the market and found one clove to be plenty booming with flavor, but definitely adjust to your taste. Many found that they ...
frozen hot chocolate
Frozen Hot Chocolate Riffed from original recipe A lightly sweet and not overly intense milkshake, the summer iteration of a winter mug of hot cocoa. Still cold where you are? Make this Decadent Hot Chocolate Mix instead. Makes 6 petite just-about-1-cup servings (shown above in an 8-ounce glass) or
raspberry crushed ice
Raspberry Crushed Ice As you can see above, I went a little overboard in my attempt to celebrate summer raspberries, intending to make a 1/3 batch with red, golden and black raspberries but then the black raspberries went bad and I couldn’t get them again because this is real life so I used ...
takeout-style sesame noodles with cucumber
Takeout-Style Sesame Noodles with Cucumber Sauce adapted from Ed Schoenfeld, via Sam Sifton Cold sesame noodles, lightened up for summer. I used wide, flat rice noodles (often sold as rice “sticks” typically used for pad Thai here, but 1/8-inch thick Chinese egg noodles, sold frozen or fresh at ...
tomato and fried provolone sandwich
Tomato and Fried Provolone Sandwich From Jennifer Hess, via Food52 I didn’t buy fancy or aged provolone to make this, although they may have worked better. I wanted to know if it would work with the most unsung and readily available type, the kind that comes presliced and usually hangs out in the
look what else we baked!
It has always amused me that despite being a species with only two options, we get so excited to learn that the next member of it will be one or another. But there I was blubbering like I had never heard news so unusual and wonderful when they told me it was a girl, because […]
green beans with almond pesto
Green Beans with Almond Pesto This makes a great heap of green beans (double what you see in my photos), which could easily serve 6 to 8 non-pregnant people. You might find it easier to make the full amount of pesto and keep it in the fridge (it will keep for a week, if not […]
very blueberry scones
Blueberry Scones Adapted from my usual scones, with a little influence from Rose’s Bakery’s Breakfast, Lunch and Tea, which a recent post by Orangette was kind enough to remind me to dust off 1 cup (125 grams) all-purpose flour 1 cup (120 grams) whole wheat flour Zest of 1 lemon, finely grated 3 ...
oven ribs, even better
Oven Ribs, Even Better Adapted and updated from Molly’s and Harold McGee’s Dry Rub Ribs For 1 5-pound rack spare ribs; we estimate about a pound of ribs per person. We tripled this recipe for our first ribs party this summer, doubled it for our second. Makes about 1 cup rub per rack. (This is […]