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Archive for the ‘Recipes’ Category

Strawberry and rhubarb season has come and gone, but that doesn’t mean we can’t reminisce about this Peanutbuttermilk favorite combination! This quick and easy dessert (Gourmet, April 2007) is a cross between a cobbler and a cake: The gooey, sweet and tart fruit mixture is topped with a buttery, moist vanilla cake. Scooped up warm [...]

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It’s only early November, but I’m already dreaming of mom’s traditional Christmas morning breakfast: baked spinach and cheese soufflè.  This wonderfully delicate, cheesy egg dish is loaded with fresh chopped spinach leaves and sprinkled with coarse cracked black pepper. I love a generous slice — hot out of the oven — with a couple of [...]

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I haven’t made it out to pick apples this fall, but I did recently endeavor to do the next best thing: picking apples from among the mounds of varieties in wooden crates that line the tents just outside the Eastern Market on weekends. The apples — Gala, Jonagold, Golden Delicious, and Fuji – are trucked in [...]

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I love a crunchy cookie with lots of “stuff” in it — nuts, chips, oats, raisins, coconut, peanut butter… Certainly not all those things at once.  But, the combination of a few of those ingredients in a single cookie always pleases the palate. These oatmeal-coconut-chocolate chippers are crispy and hearty. Delicious with a cup of [...]

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Having lived in Georgia and South Carolina, I can appreciate the amazing flavors of Southern cuisine. But I’ve never quite been able to stomach all the grease that’s often involved.  So, here’s a healthier take on mashed potatoes and buttermilk fried chicken I tried:  it’s packed with juicy flavor but not dripping in oil. And, [...]

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Buttermilk is one of those ingredients that I usually cook with in streaks: It’s sold in quart or half gallon sizes at the grocery store but I usually end up only needing a little bit to add tang or richness to a particular dish, meaning lots leftover for something else.  After playing with buttermilk for [...]

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It all started during my year in New York City — and a failure to fulfill my yearning for spanikopita, tossed tomatoes and olives with feta, and salted, roasted whole fish at one of my favorite Greek restaurants, Elias’ Corner in Astoria, Queens. Then, having moved out of the Big Apple, I began working for [...]

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When I manage to cook during the work week, I want to prepare something flavorful and healthy, with lots of leftovers. Bobby Deen’s goulash recipe is one of those meals that fits the bill.  Although a goulash tends to be an autumn or winter dish, the balance of meat, vegetables and pasta — and the [...]

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“Kuchen is just a fancy way of saying coffeecake,” says a dismissive Lawrence Karol in this month’s edition of Gourmet. I beg to disagree. This delicious, ultra-moist, tangy-sweet cake lives up to the origins of its German heritage.  It’s no average breakfast bread. The spongy cake is riddled with jammy Pennsylvania rhubarb and strawberries; a crunchy [...]

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I’m a huge fan of rhubarb — the stalky, perennial vegetable with broad green leaves and stiff, celery-like red stems.  Not exactly the most attractive or tasty piece of produce, with its toxic leaves and tart flavor. But, add lots of sugar and maybe some strawberries and you’ve got yourself a uniquely tart/sweet combination that [...]

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