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I love lots of biscuits, but these are particularly good: crisp on the outside, moist on the inside, and rich enough that even I sometimes go without slathering them with butter. (Not often, but it’s been done!) (My poor tiny little lens. It loves the white backgrounds!) I am as prone as anyone could […] Did you know that when you start a food blog, some scary foodies come and take you away at night and force you to sign a food blogging contract? Among other things, it specifies that the blogger must regularly exhort her readers on the simplicity and even superiority of making at home the kinds of foods that normal people buy in packages in the store. As you’ve probably guessed, the time has come for me to fulfill that obligation, but fortunately, I have found a recipe which actually is both simple to make at home and ridiculously tasty. Plus, if you are a righteous raisin-hater like me, you’ll never again have to pick raisins out of perfectly good granola. I admit I’m not completely crazy about the gratin or the hash brown patty. With those two exceptions, I love pretty much every preparation of potatoes — home fries, french fries, potatoes cooked in the oven in a cast-iron skillet, latkes, I’ll take them all. Soon it will be the season of fingerlings and potato salads in my part of the world, but before we get there, I wanted to tell you about these smashed potatoes. It must be getting towards spring, even here, because I’m ready to think about salads again. But not green salads: every year in June, my farmshare delivers up so much lettuce that eating green salad every day — sometimes twice a day — is the only way to manage it, so I try to save up my green salad desires for that. Instead, I’m going for bean salads and salads like this one that combine grains and vegetables. Adam over at Amateur Gourmet has launched an awesome new feature: a community blog. I have a guest post up over there, with a recipe for cinnamon oatmeal scones. Check out the rest of the site while you’re there, or go here for the option to subscribe to an RSS feed of my posts. […] I called this a cheesecake, but it’s not exactly true, because there’s no baking in this recipe. This turns out to be brilliant: it comes together quickly, can be made ahead, and is the kind of thing you can imagine making in the non-oven months, like July. (Thanks to my friend Tim Pierce […] I love potatoes in pretty much any form. When I was a kid, my dad made “Susan fries,” which were pan-fried slices sprinkled with paprika. (Susan’s other big culinary contribution to my life: butterscotch chips in brownies. Seriously, try it.) Homefries made in a skillet were one of my first truly excellent dishes, and when I finally decided mashed potatoes weren’t against my religion, I fell hard and fast for them. But sometimes even I want something other than starch at breakfast or brunch, which is how we got to these Southwestern homefries. I didn’t go into this salad with a good attitude. The first batch of beans I tried cooking for it had their own attitude problems, and they pretty much all burst during cooking, which wasn’t good for this salad or my plans to do something other than scrub a pot that evening. But, as you’ve probably already divined from the fact that it’s appearing here, I ultimately triumphed and it was totally worth it. This is one of those ideas so good that I can’t believe I didn’t have it myself: risotto with brie. It is lusciously creamy in a way that the hard cheese we usually use for risotto just can’t match. To stand up to that creaminess, this recipe uses bulgur wheat instead of rice, along with tender roasted asparagus and snappy sun-dried tomatoes. My springform pan went on walkabout when I moved last fall. I was in denial about this for a long time, but I finally surrendered and bought a new springform, and therefore, the season of cheesecake has begun! Chocolate cheesecake, to be specific. Actually, chocolate caramel cheesecake. I know. Once you’ve gotten through the […] |
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