Month: May 2010
-
I have been doing a lot of stock-cooking lately. Beef bones, chicken wings, bay leaves, peppercorns – these all have moved to the front of the burner lately as I adjust to a life without ready-made chicken or beef stock base in my fridge. Who would have thought that of all the goods stocked in…
-
1. Have you made this salad yet? You must, you must, you must. It, quite literally, might be the best thing since sliced bread. I made it for a dinner party on Friday night, along with a plethora of other delicious things, and this salad was the one thing at the meal that made everyone…
-
Paximathakia Portokaliou! Paximathakia Portokaliou! I've been shrieking that in my head for the past week or so, imagining myself as a Greek maiden hawking cookies by the seashore, sun beating down on my brow, cookies crumbling in their little basket. Paximathakia Portokaliou! I mean, did you ever hear a sweeter cookie name? Biscotti, snooze. Cookies,…
-
Things improbably gone missing in the move: 1. One tiny All-Clad skillet bought in a super-deal at Broadway Panhandler when it was still over in Soho and that was my trusty seed-toasting, meal-for-one-making, butter-melting companion for many years. This feels only barely replaceable. I'm pretty bereft. How on earth did my little soufflé dishes, my…
-
Here's a little story for you. One day, years ago, I read an article in the Los Angeles Times about a pastry chef named Kim Boyce who was learning how to bake muffins with whole-grain flours so she could feed her two little girls snacks that were delicious and healthy at once. Sounds sort of…
-
I came back from New York with a burning urge to read. I haven't read much past my weekly New Yorker since moving to Berlin and without realizing it, had started to feel a little bereft. This bookworm needs her friends! Her crisp hardcovers and soft-edged paperbacks with dogeared pages. Right now I'm elbow-deep in…
-
I got off the airplane at JFK last week and the first thing I noticed was that warm, breezy air wafting around me, tinged slightly with the scent of jet fuel, but warm and welcoming all the same. Hello, New York. This old view, from a highway in Queens, used to make me gape every…
The Wednesday Chef 