Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now!
Before we had kids — you know, when we got to do whatever we wanted, whenever we wanted, or so it seems in glowy hindsight — we went on vacation whenever we found an intersection of cheap airfare and unused vacation time.
In 47 days, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites, my second cookbook, the one it took me five years to write so I’m definitely not freaking out about any of this at all, nope nope nope, will be ready to meet the world.
I evicted a longtime resident of my To Cook list this week with this corn chowder. I have no argument with traditional corn chowder — it has cream, bacon, and potatoes and thus would be impossible not to love as soup or salad — but I adore to the point of boring everyone around me with my gushing, Mexican-style corn either elote-style (on the the cob rolled in butter, mayo, lime juice and coated with salty crumbled cotija cheese and chile powder or a chile-lime seasoning blend) or esquites-style (all of the above, but in a cup).
This has been my go-to cheesecake for as long as I have cooked. Gourmet Magazine published it in 1999, but the recipe hailed from Santa Fe’s Three Cities of Spain coffeehouse* a place I didn’t know a thing about until this week, when curiosity got the better of my intentions to something succinct about cake for once in my food blogging life.
Fried rice is a triumph of resourcefulness. It’s budget-friendly, all leftovers are welcome, and there’s no strict formula or ingredient list, jus stir-frying cooked rice with whatever you have around — eggs, scraps of vegetables, seafood, or meat — and seasoning the lot of it with soy sauce and garlic.
I am completely and utterly failing at having a low-key, lazy summer. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely because I seem to be jumping from big project to big project, we’re suddenly approaching the midpoint of August and I’m faintly panicked that this summer will be over before I have taken in sufficient levels of sun, sand, toasted marshmallows, vacation, and hot, sticky laziness that veers into boredom to fortify us for a big exciting fall and an always-too-long and always-too-cold winter.
Many years ago, with absolutely no experience or clue, I made a wedding cake for friends. It was fun and I learned a lot, but in the end declared it “fully out of my system.” Apparently, 9 years is the statute of limitations on such claims, which is how it came to pass that when one of my oldest friends asked me to make his wedding cake, the words “that would be so much fun!
Like clockwork every summer, I decide that the only thing I want to eat, maybe forever because when it’s warm out I completely forget winter is coming (I’m sorry, I had to), are variations on tomato-cucumber salad.
There comes a time in every parent’s life when love must be expressed through buttercream, food dye, and sprinkles; I just didn’t know it would be so soon this time.
Before we snuck a grill onto our balcony one glorious day last May, I would regularly show up at friends-with-grills homes with prepared pizza dough and a few toppings in the summer; I love grilled pizza so much that I’d feed a crowd just to get my fix.
There are a lot of good reasons to put two smalls jars of homemade hot fudge sauce in your fridge in approximately 10 minutes and possibly forever: • Hot fudge sauce is the easiest thing on earth to make, and absolutely nothing from a squeeze bottle compares.
A highly recommended way to be very unpopular with the people you share meals with is to tell them you’re making zucchini grilled cheese for dinner.
A couple weeks ago, and because I admittedly ask my husband to pick up strawberries on his way home far more often than I have an exact “agenda” for them besides, you know, breakfast, lunch, and dinner — I made the strawberry shortcake recipe in the archives.
Last December, I announced to I’m sure at least ten thousand well-deserved eye rolls that after 10 years of food blogging and one cookbook I had finally learned how to make coffee.
I made these lettuce cups on a whim for dinner last night and I’m so glad I did because I could see them going immediately into a regular rotation.
This salad is not here to break the internet. Even among my friends, roasted sweet red peppers seem to be a perplexingly hard sell, although I hope all roasted pepper resistors are not basing their impressions on the jarred ones — those slippery things shouldn’t even rank.
For many Junes, this was my favorite cocktail. Yes, I realize that I sound particularly like a weird food writer person and not a person who lives among other people because most normal, sane people do not have a favorite cocktail for each month of the year, even if you agree with me — you do, right?
I’m sorry, I know I have a broccoli rubble problem. But you see, broccoli rubble in itself was a solution to another problem and perhaps we’ve created a monster, but it’s a delicious monster.
I have expressed in the past — oh, one, two, three, four, five, or perhaps 500 times — my adoration of layered cakes where the layers are thin and many and you have my word that one day, I will get to all of them so please tell me about your favorite here and now.