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XS (Or, how the Christmas cakes stacked up)
I’m not big on the winter holidays, but over the last couple of years, compelled by the magical Massari panettone that my ever-generous friend Anna turned me on to, I have fully embraced Christmas...
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Compounded
My friend Lillian came up with this recipe for the much-lamented Gourmet back in 2007, but I only just discovered it a few weeks ago, which means that there were seven long years that I missed out on...
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Greek to me
An amalgam of two recipes I found online: shrimp with tomato sauce and feta. I’d seen some mention of this combination somewhere on the internets, and it stuck (as so many recipes do until I realize...
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Seeing red
A five-pound version of the hong shao rou from the excellent Mastering the Art of Chinese Cooking. Fed us for a week.
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When in Rome
The tonnarelli cacio e pepe at Flavio al Velovevodetto in Testaccio has left us pining for this dish days and weeks afterward. And now that I’ve found Saveur’s excellent recipe, it’s going into...
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Crowd pleasing
We were invited to a holiday potluck, and after receiving my assignment (something meaty), I struggled for a few days with what to make — devils on horseback, meatballs, wings, pâté — but just wasn’t...
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What’s in your pantry?
It’s been over a year since I went to my local farmer’s market, which happens conveniently on Thursday evenings and is a mere 10 minute walk from home. I am embarrassed and ashamed, and there is no...
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In the land of the trinacria
In November, we spent a week in the southeastern part of Sicily, one of my favorite parts of Italy. Also where some of my favorite markets are. Siracusa top, Catania above.
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combination of two of winnie’s favorite things
had to come out of posting retirement to post this which is pretty much the perfect combination of two of winnie’s favorite things, food and needlecraft: Phil Ferguson’s Crocheted Food Hats.
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Spicy yogurt-lime chicken
A happy accident today. A “yogurt dip” recipe by Marcus Samuelsson went awry and turned out to be way too thin, so I made a marinade out of it and it was gorgeous. Here’s my recipe, adapted yogurt...
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