hot and sour soup
Hot and Sour Soup From 101 Easy Asian Recipes; they were inspired by Joanne Chang’s version I went for the hot and sour soup first because it’s my husband’s favorite, even though it previously wasn’t mine. I found the viscous consistency off-putting, and I like heat moderate, at best. Plus, the ...
miso black sesame caramel corn
One year ago: Chocolate Oat Crumble Two years ago: Fennel and Blood Orange Salad Three years ago: Egg Salad with Pickled Celery and Coarse Dijon Four years ago: Cheddar, Beer and Mustard Pull-Apart Bread Five years ago: Meatball Subs with Caramelized Onions Six years ago: New York Deli Rye Bread ...
Taco Torte Adapted, just barely, from the Mom 100 Cookbook The original recipe calls for making this with 4 tortillas, or 4 layers. I made mine with 5 both times, but think 6 would be even nicer, so there’s less heavy filling between each, and have recommended this below. While you can use a fitted
banana puddings with vanilla bean wafers
Banana Pudding with Vanilla Bean Wafers Custard adapted from Saveur, wafers from AllRecipes I feel like I should duck some flying banana peels to say this, but this is really for the best if you start a day (or more) early. I know, I’m the worst. But the custard really needs an overnight in the […]
spaghetti pie with pecorino and black pepper
Spaghetti Pie with Pecorino and Black Pepper Adapted from Justin Chapple at Food & Wine This pie plays off the flavors of classic cacio e pepe — these flavors will be, delightfully, the strongest — but, of course, I fiddled with it a little. The first time, I made it with 8 ounces each of […]
leek, ham and cheese egg bake
Leek, Ham and Cheese Egg Bake One big note, as I failed on this both times so do as I say and not as I did, is to Beware The Weep. Eggs baked too long can emit a watery run-off, which I, a non-food-scientist so feel free to chime and correct/clarify, understand comes from proteins […]
cabbage and sausage casserole
Cabbage and Sausage Casserole Adapted from Jane Grigson, by way of Tamasin Day-Lewis, by way of The New York Times A few notes: I found the Day-Lewis yield take on recipe to be almost impossible to work with (you’ll need two giant pots to blanche 4 pounds cabbage, and at least 2 lasagna pans to […]
blood orange, almond and ricotta cake
Almond, Ricotta, and Blood Orange Cake Adapted from Elisabeth Prueitt’s adaptation of The River Cafe’s Torta di Ricotta e Polenta The River Cafe original calls for both the cornmeal and almond flour listed here. I’ve made it this way and I’ve also made it with all almond flour (i.e. an extra 1/3 ...
swiss chard pancakes
Swiss Chard Pancakes [Farçous] Adapted, just a little, from Dorie Greenspan’s Around My French Table As mentioned above, this is very flexible recipe. Once you have the milk, flour and egg base in place, you can add the suggested combination of onions, herbs and greens below or one more suited to
ugly but good cookies
Mocha Hazelnut Ugly-But-Good Cookies (Brutti Ma Buoni) Adapted, a little, from Baked: Occasions This is another one of those recipes (a theme of late) that seems to have a language gap, wherein the ones written in English largely seem to advocate a single baking (as we will here) but the ones one