Last winter, I thought I had perfected my meatloaf recipe. Although we’ve been having unusually warm weather in New York this week, I was more than ready to pull it out, this time in a more delicate fashion. It’s an easy dish to make since almost everything in it is essentials from your kitchen that you can throw in at your own discrepancy. Some of these ingredients I like to hold dear to the recipe, such as the chopped carrots. … Read More
How and where Josh got his inspiration for this pumpkin soup is beyond me. But it tastes fabulous. Surprisingly spicy, warm and filling, I had to drill Josh for this recipe at his Halloween/welcome back dinner party. He says that he just came up with the recipe himself, and I would have never guessed it, perhaps owning to the fact that I’ve rarely seen him outside of extreme work mode programming films for either the Hamptons International Film Festival, or … Read More
Castellane con spinaci e fagioli is what I would have called this recipe if a)I were a real Italian person (I somehow don’t feel I have the right to name this dish in Italian since I’m not), and b) I were actually using spinach, which I would have preferred. But even though the spinach scare is officially over, and the washed, bagged leaves are back on the shelves, I’m hesitant to forgive and forget. Castellane con spinaci e coli is … Read More
For a twist on roast chicken when I didn’t feel like waiting too long, I was going to braise some chicken with wine and parsley. When I came home I found the parsley bunch I had bought about a week ago was so decrepit and limp that I had to toss it. Then I came across a nice jar of dried sage that must belong to my roommate, sniffed it, and decided to pair it with lemon instead.
Thanks DJ, for sharing your mom’s recipe for squash rolls. DJ writes in an email that his mom makes these every Thanksgiving: “Oh and they don’t really end up tasting like squash, which is a major plus because they’re made from freezer squash, which is a cheap replacement for syrup of ipecac if you don’t have any handy.” Had to look that one up too–syrup of ipecac is a gag-inducing serum. Thanks!
Only until recently, during a trip to California, did I become aware that French Dip wasn’t something you dunk potato chips and veggies in, or that it wasn’t invented in France. There, it was a sandwich. Here, I decide to make one. The recipe that Ben’s mom provided for this was so tasty that I wonder why this side of the country hasn’t been so quick to catch on. I can just see the single-serving cups of au jus at … Read More