Category: Gluten-Free
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With 16 people needing to be fed on Thanksgiving, we decided to make two cranberry sauces. Can you ever have too many? Our traditional sauce is lovely – full of citrus notes and toasted nuts – and comes from my step-mother's grandmother. If sauces had personalities, the traditional sauce would be a dainty Southern lady…
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Six years ago, when I was living in a courtyard studio on rue Bonaparte in Paris, I sat at my kitchen-dining room-bedroom table and leafed through a copy of British Vogue. After looking at the glossy pages of statuesque models with impossibly long limbs and blank expressions, I reached the food pages, where an entirely…
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Are you getting sick of Russ Parsons yet? I'm not, though I realize it might sometimes make for monotonous blogging when I post entry after entry about recipes of his I've made with success. I'll try and be more varied, I promise. In the meantime, drown yourself in a plateful of this cauliflower. You might…
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Spaghetti: is there a more perfect food? I think not. So when it gets bandied about in certain food circles that spaghetti squash is a good, calorie-conscious substitute for those chewy strands made from durum flour, it makes my hackles rise. There's nothing wrong with a little pasta, people. In fact, I'd venture to say…
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I grew up snacking on chewy squares of quince puree, dried to leathery whips by a dear family friend, breakfasting on toast spread with quince jam made by my mother and a Greek colleague, who added blanched almonds to her batches, and finishing dinner with wedges of quivery membrillo eaten alongside pungent cheeses. It wasn't…
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Well, it's just a veritable Russ Parsons lovefest around here, isn't it? I swear this isn't on purpose, at least not consciously (and yes, it might have something to do with the fact that I think his recipes are more reliable, but I realize I haven't tested enough from the other writers to really make…
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I've told you a bit about my notebooks filled with clippings of NY Times recipes, but I also have ring-binders (plural, yes) filled with recipes from the LA Times. Back in January 2004, Russ Parsons wrote an article about winter greens that's sadly no longer available online. Accompanying the article were three recipes, including one…
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Although the days have been getting shorter and cooler, autumn really descended upon us this weekend – it was gray and incessantly rainy and the kind of weekend where you just want to stay indoors, watching movies or reading a book on the couch, while the sweet, spicy smell of something baking wafts through the…
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It looks like a muffin or a sunken cupcake, but nothing about this delicious little cake even comes close to either one of those more pedestrian sweets. This luscious cakelet, courtesy of David Lebovitz's pastry chef genius, is like a mousse and a souffle and the lightest imaginable flourless chocolate confection all wrapped into one.…
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Back in August, the New York Times published a small article on summer chowders. Usually chowder calls up the image of those rich, cream-heavy seafood soups so common in fall and winter in New England. But the article focused instead on lightened warm-weather versions. Less cream and more vegetables set these soups apart from their…
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