Depends on the weather: for warm spring nights, something fizzy (champagne, sparkling rosé from Spain, vinho verde); for overcast evenings, pinot noir; for wintry cold, barolo.
I was veggie for about ten years, but working at an amazing french restaurant did me in. I think my first back-to-meat meal was foie gras on toast with bitter orange marmalade, followed by papparde...
Tasting balsamic vinegar for the first time.
Foie gras.
Lardons.
Rabbit.
A rare steak for the first time, ever, when I was 26.
And on the other end of the spect...
the dark leafy greens: collards, kale, mustard greens
beets, always, because I can never have enough!
and frozen haricots vert (most often tossed with red wine vinegar, miso, and sesame...
Asparagus, morels, meyer lemons, fresh figs (well, more of a summer thing, but I can't wait!), sugar snap peas....
and fresh lilacs in the apartment. Oh, the smell of lilacs!
I'm hoping to create some sort of hybrid between the fig-almond muffin recipe I have and the half-package of baking dates I have in my cupboard. I've got to find a good way to take this block of ba...
There is literally NO counterspace in my kitchen (cupboards, sink, oven... that's it. No counters at all. I roll pie crusts on the floor.), so my microwave lives on top of my fridge. Thankfully ...
I'm looking for something to do with my leftover cheap-cut-of-meat braise from earlier this week: I've got a LOT of shredded pork shoulder left over. (It's got fairly mild seasoning on it- not co...
On the rare occasions I can afford it, Laphroaig all the way. For the frequent occasions on which I cannot afford it, I try to flirt with the bartender and profess my love of "smoky, SMOKY scotch"...
A resounding YES on the soup and lasagna mentions above.
Curries are another dish that I think is best the day after- or days, if I can keep from devouring it all right away.
I'll be bringing beer-braised pork shoulder to an election night potluck; other dishes will be an Obama cake, pumpkin cupcakes, no-knead bread, and a big pan of collard greens. And lots and lots o...
I use a terribly unfancy recipe, but it's creamy and delicious. (It's be better if I had the patience to melt actual cheddar for the soup, I'm sure, but this does really well for instant-gratifica...
That looks beautiful, but I fear that the 1" overhang would soon lead to a flailing-arms disaster as saffron, cloves, ginger, and peppercorns all fell to the floor and spewed their contents across ...
Gin was never my go-to liquor... until I tried Hendrick's. I'm a convert. A martini, g&t, or gin lemonade is now my preferred drink. Plus, it gets me to eat more vegetables, assuming my cucumber...
It can be done, but it requires a lot of effort. I'd start by cutting out cereal- that gets expensive! Lots of day-old bread, eggs, beans, soup (oh, you can stretch soups waaaay longer than you t...
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Mac and cheese, definitely. And chocolate chip cookies.
Depends on the weather: for warm spring nights, something fizzy (champagne, sparkling rosé from Spain, vinho verde); for overcast evenings, pinot noir; for wintry cold, barolo.
I was veggie for about ten years, but working at an amazing french restaurant did me in. I think my first back-to-meat meal was foie gras on toast with bitter orange marmalade, followed by papparde...
Tasting balsamic vinegar for the first time. Foie gras. Lardons. Rabbit. A rare steak for the first time, ever, when I was 26. And on the other end of the spect...
the dark leafy greens: collards, kale, mustard greens beets, always, because I can never have enough! and frozen haricots vert (most often tossed with red wine vinegar, miso, and sesame...
Asparagus, morels, meyer lemons, fresh figs (well, more of a summer thing, but I can't wait!), sugar snap peas.... and fresh lilacs in the apartment. Oh, the smell of lilacs!
I'm hoping to create some sort of hybrid between the fig-almond muffin recipe I have and the half-package of baking dates I have in my cupboard. I've got to find a good way to take this block of ba...
There is literally NO counterspace in my kitchen (cupboards, sink, oven... that's it. No counters at all. I roll pie crusts on the floor.), so my microwave lives on top of my fridge. Thankfully ...
Honeycrisps, greek yogurt, nuts, oatmeal, dried fruit, and occasionally a nice hard cheese. Everything else is generally bought recipe-specific.
I'm looking for something to do with my leftover cheap-cut-of-meat braise from earlier this week: I've got a LOT of shredded pork shoulder left over. (It's got fairly mild seasoning on it- not co...
On the rare occasions I can afford it, Laphroaig all the way. For the frequent occasions on which I cannot afford it, I try to flirt with the bartender and profess my love of "smoky, SMOKY scotch"...
A resounding YES on the soup and lasagna mentions above. Curries are another dish that I think is best the day after- or days, if I can keep from devouring it all right away.
I plan to add this to a BLT in the near future.
I'll be bringing beer-braised pork shoulder to an election night potluck; other dishes will be an Obama cake, pumpkin cupcakes, no-knead bread, and a big pan of collard greens. And lots and lots o...
I use a terribly unfancy recipe, but it's creamy and delicious. (It's be better if I had the patience to melt actual cheddar for the soup, I'm sure, but this does really well for instant-gratifica...
Honeycrisp, no question.
Almonds, brie, cherries, and super-thinly-sliced prosciutto.
That looks beautiful, but I fear that the 1" overhang would soon lead to a flailing-arms disaster as saffron, cloves, ginger, and peppercorns all fell to the floor and spewed their contents across ...
Gin was never my go-to liquor... until I tried Hendrick's. I'm a convert. A martini, g&t, or gin lemonade is now my preferred drink. Plus, it gets me to eat more vegetables, assuming my cucumber...
It can be done, but it requires a lot of effort. I'd start by cutting out cereal- that gets expensive! Lots of day-old bread, eggs, beans, soup (oh, you can stretch soups waaaay longer than you t...