It’s granola for your dog! Ha…ha. (That was the husband’s joke.) I am christening this “granola bark” because it is basically one big slab of granola that can and should be broken into jagged pieces because it’s difficult to actually cut into with a knife (although I must say I did a not-too-shabby job of [...]

So remember when I made that Absurdly Easy Chocolate Fudge and I, um, went a little crazy, going off about a city of mini fudge people up in arms? And I vowed to make a more authentic fudge, the kind of fudge my mother remembers coming home from school to? Well, it only took me [...]

Wow! Who knew wheat berries were so delicious? (Seriously, who among you knew and why were you keeping it from me? Fess up!) Well now that I’m in on the secret, you can bet your booty I’ll be stockin’ up on wheat berries and making this salad over and over again because it’s just perfect. Chewy, nutty wheat [...]

Ramp Risotto & Pickled Ramps So remember when I made mention of those wild leeks everyone goes crazy for in early spring? Well brace yourselves, people. I know it’s difficult, but try to reign in some of that enthusiasm because we don’t want anyone to get trampled now, do we? The ramps have arrived. (They actually [...]

Sometimes this happens. I’ll be on the fence about posting a recipe, and then I’ll have the leftovers, and realize that oh, yes. People must be told of this. Now I am not a fan of fennel in its raw form (licorice, blech!), which is what drew me to this dish initially. Clotilde, creator of [...]

This is a sophisticated baked pasta that still speaks to your inner child. Slivered radicchio, normally tough and slightly bitter, submits to a simmering sauce of butter, onions, and whole peeled tomatoes, which is then enriched with cream. Parbaked pasta is layered with the sauce, diced fresh mozzarella, and melt-in-your-mouth mini chicken meatballs that have been coated in flour [...]

Why is tuna so often paired with Asian seasonings, more than any other fish? Probably the same reason that duck is so frequently paired with cherries. The flavors just work. It’s safe. It’s familiar. And that’s exactly how I felt when I tasted this tuna. It was just right. The marinade (rice wine vinegar, soy sauce, ginger, garlic, lime, sesame oil) didn’t [...]

I know ya’ll were just chompin’ at the bit for another ice cream recipe! If you do not yet own an ice cream maker, you should really just buy one now. It will be the best-spent $59.95 (plus shipping & handling) of your life. Order now and receive a bonus freezer bowl! This offer is too good to pass [...]

I normally steer clear of stir-fries. Anything that requires me to move quickly in the kitchen is automatically ruled out because, according to most people who know me, I am as slow-moving as a sloth. Or a snail. Or a slug. Your choice, I’ll accept comparison to any of these fine creatures any day. However, [...]

Who is David Chang? David Chang is the much-lauded chef/owner of a smattering of restaurants here in New York, all named Momofuku something-or-other. Last fall, he published a highly anticipated cookbook that revealed a bunch of the recipes from his restaurants. I’ve never laid eyes on the cookbook, nor have I been to any of the [...]

I remember very clearly the first time I made this cake. We had just moved to our new place in Brooklyn and I was sick and I was PISSED. Because I hate being sick (who doesn’t?), and it tends to happen to me when I move. I guess you could blame that old intangible enemy stress, [...]

This soup is simplicity itself. Leeks, potatoes, water, salt, pepper, a smidgen of totally unnecessary butter (although it does make everything better), and an optional sprinkling of fresh herbs (which I opted out of). That’s IT. It’s recipes like these that make you really appreciate your raw materials and the incredible amount of flavor just one star [...]

As with the boeuf bourguignon and the braised short ribs, I made this quiche the night before I planned to eat it and holy mother, I really need to remember to take sleeping pills the next time I do that because the smell is so permeating and intoxicating, and the anticipation of eating so great, [...]