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For a long time, I was one of those otherwise-competent cooks who could not make a pot of rice to save her dinner. Then I ate a seriously restricted diet for six weeks to try to nail down some food sensitivities and rice was one of approximately eight foods I was allowed to eat, so […] I have recently learned that there are some people (and by “some people” I mean “my mother”) who have never eaten latkes. I find this pretty much inconceivable. The two women I remember my mother doing social things with when I was small were both Jewish, and latkes have pretty much jumped the Jewish shark […] This technique has changed my cooking life. It has ended my relationship with canned beans (I never really loved you) by providing an alternative that doesn’t take hours, require planning ahead to soak, or call for a pressure cooker. The best part: it takes beans from in-the-bag to beautifully cooked in ninety minutes. True story! […] You’re probably all on to my little secret: I think caramelized onions improve almost anything. I first discovered them at age twelve (on a pizza at Bertucci’s, if you’re wondering) and I have since added them to all kinds of things (including mashed potatoes). This recipe, which adds them to cornbread, is pretty much a […] First apology: I’m sorry! I posted two recipes on Tuesday, in a fit of post-scheduling failure, and then topped it off by posting nothing yesterday! Second apology: I make a lot of soup, and I like a lot of it, but this is a serious contender for being the most universally acclaimed. The kick […] While the virtue of scones is in how quickly they come together, the beauty of coffee cake lies in how easy it is to make ahead. If you have extra freezer space (I know, very funny), you can even store a baked one, tightly wrapped, against emergency brunch needs! This one is a pretty […] Now is probably as good a time as any to confess that I have a pretty serious issue with raisins. Like, I have a hard time even just calling them “raisins” and not the-evil-scourge-raisins, which is what I believe them to truly be. Still, it’s okay with me if you like them. More for you! […] This is the first in an occasional series covering really excellent ways to make simple core ingredients. This week: vegetable stock. As most people who have cooked for vegetarians can attest, store-bought vegetable stocks vary widely in taste, and only a few are palatable to me. In some cases, like strongly flavored soups, the […] The most brilliant quality of these sweet potato falafel is their taste, of course, but the second most brilliant quality is that they’re the kind of food that seems fancy but is actually really easy to make. I also love the savoriness of this dish. Too often sweet potatoes get relegated to glazed preparations, […] |
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