When a purchased food becomes such a habit that I can’t fathom a day without this item, it’s usually when I decide to make something like it at home. This winter, it’s been cookies… boxes, and boxes of cookies. All kinds of cookies. Chewy, grainy, nutty ones; flat, crispy sugary ones. It’s an awful way to start off the new year, I suppose.
Holidays are all about traditions — making them, keeping them. I’ve got a tradition in the works of coming up with seasonal ice cream flavors. I don’t necessarily think this hobby needs a holiday attached to it, but it is a good excuse to make lots of ice cream. Previous holiday seasons have been responsible for creating some of my favorites, like chai, orange spice, cranberry, peppermint, chocolate and five-star anise, and curry-carrot-coconut ice cream. If I could capture the … Read More
It’s always exciting to cook with an ingredient for the first time. With all the interesting seasonal produce that can be found, this will surely never end. Food surprises are one of the main draws of joining a CSA for me, too: you never really know what you’re going to get in a given week. Last week, my fruit share from Red Jacket Orchards included quince. Only I thought they were Bartlett pears at first, and then, more outrageously, kumquats.
You know, I have never actually owned a cake pan. I’ve never particularly wanted to use one, either. The spring clasp makes me skeptical. And I guess I don’t see why any food should have to be such a perfect cylinder of foam. As you can probably guess, I don’t have any cake decorating gadgets, and I’ve gotten by improvising them every time I’ve taken on a cupcake task. (Is it a sign of the awesome popularity of the cupcake … Read More
It’s a simple conceit: peanut butter and jelly, America’s favorite sandwich combination, in America’s favorite dessert, pie. You could approach this in many ways, and one other person at the pie contest that I baked this for actually did, layering a peanut butter mousse with concord grape mousse in a thin crust. But the way I went about it was more in keeping with pie tradition than pb&j: I made a fresh fruit filling, and instead of just butter in … Read More
Sweet, spicy and sour, what a wallop for your morning toast. What a surprise for a spread with cheese on crackers. This jar will surely sit a special place in the fridge, one of the wacky, must-think-before-eating creations, right there with the kimchee-pickled beets. The good thing: one slick will go a long way. The bad thing: your tastebuds will become more tolerant to heat, as you’ll want to slick on more and more.
It’s the eve of spring, and I am so ready to kick off these rainboots and flip-flop in the sun! As well as invite edible tokens of warmer days finally come into the kitchen — ramps, fiddleheads, spring onions, asparagus and sweet cherries. But though we’ve turned back the clocks for Daylight Savings, it’s still very much in-between seasons, at the Greenmarket. So instead, I’m stuck rummaging through yesterday’s winter harvest, like (yawn) apples and pears. Seems about time to … Read More
The taste of goat’s milk is hard to articulate. There is a world of verbiage that others have affixed to it, but language fails me here. It’s not pungent, I don’t think… and it isn’t mild enough to be called “buttery.” But it seems too potent for the word, “earthy.” Whatever it is, it was such a novel tastebud sensation for me when I first detected these inscrutable traits — by accident, smothering asparagus (grassy, sulphuric) and scrambled egg (slightly … Read More