all things food
“I was looking for a simple roasted carrot recipe on your site and couldn’t find one,” a friend told me a month ago and I immediately put “simple roasted carrot recipe” on my sprawling, decades-long To Cook list b…
What if I told you I had a from-scratch cinnamon roll recipe that was effortlessly veganized, required no kneading, and could be coming out of your oven in just over two hours? And what if I told you’d I’d been making it for years and didn&…
What if I told you I had a from-scratch cinnamon roll recipe that was effortlessly veganized, required no kneading, and could be coming out of your oven in just over two hours? And what if I told you’d I’d been making it for years and didn’t tell you about it because I thought, for some bizarre reason, that the site didn’t need another breakfast bun recipe? Yes, I’d throw a jar of cinnamon at my head too. Good news, though, you can stop yelling now because I’ve come to my senses.
It’s humbling that way every September, without fail, knocks me on my rump. One week, you’re breezy and unscheduled, reading books on a beach and tearing lobster apart with your bare hands (indeed, we were in Maine) and the next yo…
I trace this back to a newsletter from Clare de Boer last April (and if you don’t subscribe, you should; it’s wonderful), in which she was on a mission to find a sheet pan chicken recipe that actually had crispy skin, and found it in a pan of chicken thighs with lemon and onion. I, too, am a crispy chicken skin skeptic; it’s not that I don’t believe it gets crisp, but I find it rarely stays that way once it has rested or when other ingredients join the party. But, curiosity got the better of me — curiosity, but not, uh, any kind of adherence to the recipe as written because see above: I need everything to be a meal-in-one-pan right now. I added potatoes (because potatoes with chicken and lemon are excellent) and chickpeas (I’m honestly less clear on why, but it felt right) to a baking dish (not sheet pan) and despite all of my changes, was still entirely delighted with the outcome.
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If you were to make a multi-part Venn diagram combining my favorite salad things, you could nestle this right in the center. It’s one part wedge salad, the fork and steak knife kind, something I am so into I talked my podcast co-host Ken…
Consider this the summer flip of one of my favorite recipes in my third cookbook, Smitten Kitchen Keepers — the apple butterscotch crisp.
Its story begins, as so many of my headnotes do, with a grievance, which is that fruit crisp reci…
Its story begins, as so many of my headnotes do, with a grievance, which is that fruit crisp recipes often don’t work as well as they should, because the nutty oat and brown sugar toppings often overcook or burn before the fruit underneath them has a chance to cook to bubbly pie-like perfection. Many recipes will tell you to simply cover the dish with foil if the crisp is getting too dark too soon, because who wouldn’t want to press a sheet of highly conductive metal over a hot pan in a 400-degree oven? So appealing! My preferred solution is to give the fruit a little lead time by cooking it first, and I often do this on the stove. But as I was sautéing my fruit with some butter and sugar, I realized I was almost making a caramel sauce. So why not actually make one? Once I did that, I was ruined for other crisps — forever.
Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time, leaving us unmoored and a little restless, we made a list of restaurants we’d been meaning to try and friends we don’t see e…
This has been my go-to summer steak for the last several years and I have some audacity to have gate kept it for so long. Mostly, we’ve been too busy eating it for me to grab the camera and shoot it and then sit down and write the recipe…
Even though my kids are not yet on summer break and even though I, as an adult, do not have a thing called a summer break, I’ve apparently helped myself to one. I’m sneaking off to the beach on weekdays (oops), reading novels, gorg…
I went to the small Greenmarket in my neighborhood yesterday with no plan except to buy more cucumbers and cherries and hoped I’d find something inspiring, forgetting that in June, everything is. I was filling my bag with three types of zucchini, peaches, onions, sugar snaps, green and yellow beans, beefsteak tomatoes, and fresh peas when I spotted the chef-owner of a favorite neighborhood restaurant across the table. As I am incapable of not excitedly prattling on about cooking the moment I see the smallest even totally unsolicited opportunity to, I asked what he was planning to do with the romano beans he was bagging (pressure cook, it turns out — so cool!) and I was about to ask him if he’d ever grilled peas in their pods whole and eaten them like edamame… and abruptly realized that I don’t think I’ve ever told you that we should be grilling peas in their pods whole and eating them like edamame. So I rushed home to do just that, delighted to have succeeded in finding something to keep my focus on work for the rest of the afternoon.
While I do not think that the internet necessarily needs another recipe for burnt Basque cheesecake, it turns out I did. And since you’re stuck with me for as long as you’re here, pull up a chair, because we can’t get enough …
What is burnt basque cheesecake? Also called San Sebastian cheesecake, it’s been around since the late 80s when it was created by a cook named Santiago Rivera at his restaurant and pintxo bar, La Viña, in San Sebastián, Spain. There are a whole bunch of things that set it apart from American-style cheesecakes, the biggest is that there’s no graham crust. In an interview, Rivera explained that when you bite into it, the cookie “prevents the cream cheese part from dissolving” — he wanted it to be more like chocolate mousse “so the flavor goes straight from the fork to your palate to your brain, instantaneously.”
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My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but noth…
I haven’t been able to get Jessica Merchant’s chimichurri and pistachio grilled feta out of my head since it crossed my social media threshold a couple weeks ago. I’ve been on a green chimichurri kick (how 90s!) for the last month when I realized, after making some in preparation for the grilled chicken episode of The Recipe with Kenji and Deb that I never needed to let leftover parsley go to waste again. A bundle so easily makes a batch of one of the greatest of all the great fresh green sauces and I’ve been putting it on everything since… but feta. Until now.
