Category: Gluten-Free
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You all know how I feel about Russ. Russ of Mushroom Hash and Radicchio Bruschetta and Braised Cauliflower fame. So, at this point, when I choose to make one of his recipes, I know I don't have to worry about the outcome. I know the food will taste delicious and the method will work exactly…
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Cooking for two is so limiting – one chicken, a few chops, or a couple filets is all I ever get to make. So when the opportunity arises to cook for others, it gives me the chance to stretch my cooking muscles and go for the big cuts. There is something so satisfying about cooking…
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Sometimes The New York Times can be such a tease. Why, you ask? Well, take this article that Julia Moskin wrote in August about the glories of the humble mussel. I certainly need no prompting to sing the praises of a mussel. So tender, so sweet, so weirdly shaped and colored, so amenable to a…
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You know times have changed when you get to the grocery store (and I'm not talking Balducci's or Whole Foods here) and realize, as you stand in the baking aisle, that they don't carry milk chocolate anymore. They've got semisweet and bittersweet, even the abomination that is white chocolate. But milk chocolate? O plebian masses,…
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After yet another weekend with no cooking (which included, however, a gorgeous wedding, a Coloradoan winter storm, and the delicious discovery of Chipotle – glory be!), I skipped blithely around the greenmarket yesterday, gathering up my ingredients for dinner. Don't you love it when you can bypass the store entirely? I do. I bought shiny,…
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Jennifer Steinhauer's New York Times piece on cooking when you're moving house and attempting to use up the half-empty tins, bags, boxes and glasses of spices, rices and beans you've got lying about your pantry made me laugh. I've been in her shoes (haven't we all?) in my moves around this city. I may not…
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I hope you aren't too disappointed that I chose to break two weeks of silence by featuring the lowly scrambled egg. It's anti-climactic, I know. But after such a long absence from my kitchen, I had to ease my way back into it. Well, that, and the fact that I had no fresh milk (or…
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After self-medicating with chocolate-toffee cookies (truly a splendid way to pass the weekend), life does seem rosier. The apex of my work hysteria has been scaled, the family crisis in Italy has been defused, and Ben is no longer a hospital-bound invalid. I've also decided to be less of a glutton, so I brought in…
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I've had my appetite whetted for eggs cooked with tomatoes since Molly's gratin, and reading about Lindy's breakfast of champignons and Deb's version with lettuce pesto has only served to deepen this hunger as of late. So when the New York Times ran an article about hummus in July (not to be outdone, the Los…
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I don't know what's come over me, but I can't seem to stop cooking exotic meals lately. I wonder if it's the chill in the air, and the sadness over summer ending that has me craving spicy food. Strong spices and forceful flavors promise a different kind of warmth these days. Soon, I'm sure, this…
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