Recipe “No kitty, that’s my pot pie!”People, if I were savvy enough to know how to insert a voice recording of Alex doing his Cartman voice, or savvy enough to convince him to let me record it in the first place, I think we could safely say that Alex could quit his day job (hey, it’s all the rage). His impression is impeccable.
Recipe You all have no idea how close I was to dropping this charade of daily posting each November tonight. Because I was over it? Sadly, not close. (I’m apparently a glutton for punishment.) No, it was because I just plain forgot. Some friends came over for dinner (fantastic dinner, mind you, just you wait until I get those pictures off the camera!) and it got late and tired and whoops!
Recipe I cannot resist buying pomegranates. When they start start popping up in stores each year, I have to take them home with me and either beg Alex to take them apart in his neat or organized way (show off), or do it myself and splatter the walls and my shirt and stain my fingertips a telltale pink for days (typical). It’s all worth it. They are this seafood-phobic’s caviar.
Recipe Am I glad I spilled out my frying pan angst to you all yesterday or what? This morning (and by “morning” I think we all understand that it was 1 p.m., right?), when faced with the task of an apple pancake recipe I’ve been wanting to make for eons, the thought using that stainless steel pan was enough to make me skip it.
Recipe All right, people, time for a confession. This summer, for our third anniversary, our parents bought us a new set of pots and pans from the lovely All-Clad Master Chef 2 series. My last set, also a gift, dated back to 2000 and as much as I loved, loved, loved those Calphalon non-sticks with the clear glass lids, the nonstick was not only wearing off, I was ready to wean myself from it, and the annoying silicon-coated cooking utensils required to keep them intact. I wanted wooden spoons and metal spatulas and better caramelization in my cooking.
Recipe Is pumpkin pie as we know it broken? This is what I was asking myself at 10 p.m. last night as I had words I will only express in asterisks going through my head as I was in my twentieth minute of trying to push a pumpkin pie filling through a very fine mesh strainer.
Recipe More than six months ago, I had a dinner party and auditioned a then-new recipe for one of my favorite middle-of-the-freezing-winter dinner party dishes (short ribs) that was so good, I still weep a little when I recall it. I made a tarte tatin that was… well, it needed a little more cooking, and perhaps a Molly intervention And I made this onion tart, and we ate it with the cheese “course” and it was perfect in every way.
Recipe We had an election returns nail-biting and wine-drinking gathering last night (I refused to call it a party until given good reason to) and so, well, to say I’m a bit slow today might be a bit of an understatement. That said, even as I scrubbed grimy, chocolaty fingersmears off the sides of champagne flutes this morning with a raging morning-after headache, I never regret a good party.
Recipe[Note: This recipe got a refresh and slight simplification in 2016. Read it here.]
This past summer, David Leite, whom you may know from the fantastic Leite’s Culinaria, set out to find the consummate chocolate chip cookie.
RecipeReading comments, emails and blogs everyday from people who like to cook all over the country, and all over the world, I have learned that not all kitchens are the same. And some of them are less the same than others. Some are downright shocking. Apparently, there are kitchens with more than one counter. There are ovens that fit entire half-sheet pans in them–and still close! There are kitchens with not one oven, but two. Some have not just two counters and two ovens, but more than six cabinets. Some kitchens have not just two counters, two ovens and a dozen cabinets but room for an entire set of tables and chairs… just for eating!
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