Writing about food since 2004.
Category
Recipes
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Truffle Butter Chicken
I had a dream. No, not that kind of dream. This was a dream about chicken and truffle butter. For the past year, every time I bought a chicken from Key Foods I’d see D’Artagnan truffle butter sitting higher up on the shelf. The price didn’t intimidate me–it was only $7–but its use did: what…
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Corngasm
If all of the scientists in the world got together with all of the chefs and brought a giant pile of corn to a mystical temple of food and drink, with muses and angels dancing around them, they could not produce a more rapturous dish than the dish you see above: Jasper White’s Corn Chowder…
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Squash Blossom Serenade
I’ve always been afraid of squash blossoms. I knew you could cook them–stuff them with cheese and fry them–but somehow that seemed difficult. Plus you have to search inside each flower for bugs and who wants to take a chance that you might miss one? “No thank you,” I used to say to myself. “No…
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Gettin’ Figgy Wit’ It
The internet has changed how we cook. Before the internet, I might’ve gone to the store and seen figs (as I did the other day) and said, “Wow, those look nice, but I have no idea what to do with them.” Now, because of the internet, I bought the figs, brought them home, Googled “fig…
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Rib-Eye For One
Please remove your heart strings so I can tug them a bit: I am lonely! I miss Craig! He’s been gone all summer shooting his movie in Washington State. Well, he was in pre-production for the last few months; he just started shooting two weeks ago. The second day of shooting, he almost gave me…
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Hey Muchacho, Make Gazpacho (and Parmesan Grilled Cheese!)
Hot? Hungry? Have I got a solution for you. It comes courtesy of Suzanne Goin and her “Sunday Suppers at Lucques.” It’s her recipe for Yellow Tomato Gazpacho and you can read it here. It’s INCREDIBLY easy, and INCREDIBLY rewarding. All you need are yellow tomatoes, a jalapeno, cilantro, garlic, vinegar, olive oil, salt and…
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Elise’s Fritters & An Heirloom Tomato Salad
Do I hold the record for fastest re-blogged recipe? Probably not. Elise put up her recipe for spicy corn fritters on August 12th, I made them “today” (technically yesterday) August 13th, and now it’s 12:22 AM and I’m blogging about it on August 14th (my mom’s birthday: happy birthday mom!) But no matter. The point…
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Bring Me The Head of Roasted Cauliflower
Here’s a secret for successful cooking: follow your urge. Too often we punish ourselves with recipes that are supposed to be good for us or easy to do instead of trusting the greatest tool we have, the little voice in our head that tells us what we’re hungry for. If you have a craving for…
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Liver and Let Die (Chicken Livers with Leeks, Balsamic Vinegar, and Dried Apricots)
It’s summer. It’s hot. Most people, hot in summer, do not crave liver. I didn’t mean to crave liver. In actuality, I haven’t eaten much liver in my life. I’ve eaten chopped liver–but that seems like a different thing: masked by egg and onions, eating chopped liver at a deli and eating a whole chicken…
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How To Make Broccoli and Cauliflower Bad For You (and utterly delicious)
This is a recipe from The Zuni Cafe Cookbook, a cookbook I’ve long dismissed as too complex, too fussy, too–well–not me. Flipping through it now, the recipes are long-winded, they go on for pages, and the pictures are too few and far between. And yet this is a cookbook that has something to say–I can’t…
