Monday, April 16, 2012
Many people probably used Passover as an opportunity to diet, cut out the carbs and sweets for a week, eat more salad. I concocted two different types of flourless brownies and made ice cream sundaes with them every night.
Tuesday, April 10, 2012
There aren’t many recipes that send me excitedly running to the kitchen these days, but this one? The moment I saw it, it was on. And I knew it would be delicious, I just knew, because the cardboard taste of matzo just doesn’t stand a chance against an aggressive coating of melted butter, maple syrup, cinnamon, ginger, and coconut and an overabundance of toasted nuts and dried fruit. This granola is absolutely delicious. I just devoured two bowls of it and forgot it was made from matzo. Seriously!
Thursday, February 23, 2012
This is something you need to make, like, tonight or this weekend. It’s the cake that, when it’s on the menu, just has to be ordered, even in the face of more exciting options (not to say that you can’t then order two desserts). It’s gimmicky, to be sure, and not unlike a filet mignon: safe, uninteresting, and guaranteed to be good.
Wednesday, February 8, 2012
This blog turned two over a week ago without so much as a happy birthday wish from me let alone a post to commemorate the fact, which says a lot about the sorry state of things over here. One year ago I had recently left my job as an editor and was working in my first kitchen, and it was great. Yes it was a bit draining, but I still managed to spend a good chunk of my free time cooking and writing, and I still enjoyed it more than anything else. Three kitchen jobs later, I’m feeling a little less excited. I still cook nearly every day, but it’s of a completely different type. I used to spend hours (hours! how did I have the time?) paging through my cookbooks and the Internet, bookmarking recipes I needed to make, making lists of when I was going to make them and post about them, going to the grocery store with long-ass lists. Now, I look in my cabinets and fridge, take stock of what’s there, and throw something together. I go to the grocery store and buy what looks good. If they’re out of something I wanted, I don’t freak out and go to another grocery store; I just buy a substitute or forget it altogether. I hardly ever follow recipes anymore, preferring instead to either use my head and wing it, or to make a variation or improvement upon a dish I’ve made before. Cooking this way is much less stressful. It also feels much less blogworthy.
