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Friday, October 5, 2012
Fall! After a long, hot summer I always welcome the cooler nights I can spend hovering over a stove, standing in front of an oven, coaxing sweetness from squash, sweet potatoes, apples, pears. Summer is for slicing up tomatoes, fanning them out on a plate, and eating them with salt and pepper (my meal of choice when I wasn’t eating cookies) and for tossing together salady concoctions of raw corn or shaved zucchini; by the end of the season I’m ready to really cook again.
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.