Month: March 2006
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Attempting to wean myself off sugar a few months before the dreaded season in which far too many fleshy bits of oneself are exposed for the world to see, I stayed away from my beloved baking (well, sweet baking) for quite some time. I didn't manage to wean myself off sugar entirely, but taking a…
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I've just finished doing my taxes all by myself for the very first time without the help of tax consultants or my grumpy father or hallucinogenic drugs and I am so (naturally) high from the experience that it's all I can do to keep myself from levitating off my desk chair and into the atmosphere,…
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Before I get to any discussions of food today, I have to first talk about all the good reading out right now. If you haven’t already, read Michael Pollan’s piece on hunting feral pigs and eating them in the NY Times Magazine – it’s fascinating, repulsive, and mouth-watering. Then, astonishingly, I found myself actually liking…
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I might have teased a few readers and friends some posts ago, promising to write the next day about the most amazing chicken recipe I'd made – but then the Tweety Scramble got in the way, and before I knew it it was Friday and people were accusing me of not delivering on the goods.…
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I figured it was only fair, after trying and loving all those Suzanne Goin recipes, to give her husband's food a try as well. I mean, if she can cook the way she does, some of that must rub off on the old ball and chain, I figure. In addition to their kitchen prowess, I…
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I kind of feel like I'm cheating. But here's the thing: all my binders of clippings? Sometimes they overwhelm me. They sit placidly on my bookshelves, glaring at me balefully each time I walk by. I feel like they're mocking me with their endless pages of soups and stews, cakes and cookies, things to cook…
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That serene pool of celadon-hued soup, marred only by the fussy addition of julienned celery leaves, looks so unassuming, doesn't it? And yet. While we were spooning it up last night, Ben pointed towards the bowl with his soup spoon (he was on the phone) and made one of the more protracted oh-my-god-this-is-the-most-delicious-thing-ever faces I'd…
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Oh, oh, oh, oh, oh – this is exciting stuff. This is one of those special recipes. You know, the kind you cut and paste to your fridge to make over and over again, at which point you start to know the recipe by heart and can pass it on to anyone who's ever tried…
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You'd think, with my starch obsession, that I would have mastered grits long ago. A creamy pile of long-cooked, ground-up, casing-removed, lye-soaked corn kernels – it sounds like the stuff of dreams. And it certainly is, though with the amount of time spent stirring and cooking them (because I took no short-cuts and shunned instant…
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When it comes to Mark Bittman's recipes, I'm beginning to feel like that girl (you know) whose boyfriend is just not that in to her. At first Mark was just this really cute guy, you know? With an adorable nickname and lots of friends and whatever. Then I got to know him a little better…
The Wednesday Chef 