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Cook the Book: 'Rustic Fruit Desserts'
I recently made honey-cardamom walnuts and stuffed them inside dates - YUM!
Cook the Book: Eugenia Bone's 'Well-Preserved'
I just started my preserving season with strawberry rhubarb jam - I'm gonna rot my teeth out and enjoy every bite!
Cook the Book: 'Bottega Favorita' by Frank Stitt
Mario's spaghetti alla carbonara - good golly, I could eat that meal twice a day and never take it for granted...
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Cook the Book: '660 Curries' by Raghavan Iyer
A friend took me to an Indian buffet during college. Though her dad was from India, I have a feeling that was her first experience with the food, too.
Cook the Book: 'Rustic Fruit Desserts'
I recently made honey-cardamom walnuts and stuffed them inside dates - YUM!
Cook the Book: Eugenia Bone's 'Well-Preserved'
I just started my preserving season with strawberry rhubarb jam - I'm gonna rot my teeth out and enjoy every bite!
Cook the Book: 'Bottega Favorita' by Frank Stitt
Mario's spaghetti alla carbonara - good golly, I could eat that meal twice a day and never take it for granted...
Cook the Book: 'Urban Italian'
I'll throw canned herring (not in a sauce) into just about any Italian dish - makes me feel all virtuous with all those omega-3s...
Cook the Book: 'Kneadlessly Simple'
King Arthur Flour's Fruit of the Earth Loaf - whole wheat flour, raisins, nuts, cinnamon and goodness! Mmm!
Cook the Book: 'Almost Meatless'
Giant Chipotle White Beans from 101cookbooks is amazing but I'll always go for roasted beets, sliced on top of Greek yogurt mixed with garlic and salt and topped with extra virgin olive oil - yum!!
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
Could they make one that tastes like love? Then again, I guess that's what all macarons taste like...
Cook the Book: The Essence of Chocolate
Pretty much anything from the Chocolate Fetish in Asheville, NC, falls under a favorite for me - they put nationally-known chocolates to shame with their truffles!
Cook the Book: Castilian Garlic Soup
We liked this a lot - subtle flavors - the red pepper mellows a lot in the cooking. I don't know if I didn't mash the garlic enough but my soup ended up looking something like egg drop soup, the garlic soft sweet ribbons in the broth. This would also make a good base for other soups - scallops could be poached in it at the last minute or even matzoh balls...
Cook the Book: 'The New Mediterranean Diet Cookbook'
Taramosalata - no doubt! Whipped caviar with so much garlic that it's cruel to go within 50 feet of anyone for the rest of the day - yum!!!
Dinner Tonight: Spaghetti all'Amatriciana
I know this is probably blasphemy, but I used sausage because it was the only meat I had in the house - it was delicious, though - and extremely easy to make.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
It's GOT to be the old classic: bagel (preferably something stinky, like an everything, onion or garlic), cream cheese, lox, onion and tomato - my favorite!!!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
I'm gonna have to go filet mignon, too - might be a little passe or perhaps because I spent my formative years as a vegetarian... but I'm making up for lost time!
Dinner Tonight: Salt-Baked 'Pesce per Due'
Does the parchment go all the way around the fish? Thanks!
Cook the Book: 'Top Chef'
I'd make my greens pie with pomegranate molasses in a cornmeal and saffron crust - takes forever to make but is well worth the effort!
Cook the Book: Cowgirl Cuisine
My favorite dish from my mom was and is her eggplant parm - she makes it different every time and yet it's always the best I've eaten. But the most *memorable* meal she ever made was for a teen birthday dinner for which she put rainbow sprinkles on absolutely everything - applesauce, meatloaf, the works!
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
Matzoh ball soup is certainly way up there... somewhere with charoset and mondelbrot.
Serious Easter Artisanal Chocolate Egg Giveaway
It's crazy, but I love gefilte fish - just one of those nostalgia things, I guess. My goal for this year is to make it by scratch - not completely Carp in a Bathtub but not far from it...
Sunday Brunch: New England Apple and Bacon Griddlecakes
I didn't use Applewood-smoked bacon, but a really good-quality, locally-made bacon with a sweet cure. I also replaced two-thirds of the flour with whole wheat pastry flour. Oh, and I skipped the butter for cooking and instead cooked the pancakes on the same griddle as the bacon (after wiping off most of the grease). The pancakes were excellent! We'll look forward to eating them... a lot!
Kale: The Leafy Green Monster
My favorite kale recipe is a simple saute: saute sliced garlic (lots) in olive oil. Add chopped sun-dried tomatoes, red pepper flakes and golden raisins. Add torn kale and season with salt and pepper and add a glug of white wine vinegar to help wilt and brighten the flavor. Cook about 5 minutes until wilted and serve over polenta. Yum!
Cook the Book: Win a Copy of 'Cook with Jamie'
My mom was the queen of all frozen veggies and bland stir-frys, but she did facilitate me teaching myself - buying ingredients, explaining cooking terms to me, stuff like that.
Valentine's Day Chocolate Giveaway
Dark, for sure!
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A friend took me to an Indian buffet during college. Though her dad was from India, I have a feeling that was her first experience with the food, too.