Say it with Scones

Every once in a while, someone will do something thoughtful for me or be understanding when I’m down.  Or maybe I’ll notice that they’ve just been a constant positive presence in my life, which is especially noteworthy, if subtle.  Though I do say it, “thank you” doesn’t always seem enough.  At times like this, I [...]

Butterscotch Accomplished

Butterscotch pudding is elusive.  Not the pudding itself, of course, but the right creamy caramelized flavor.  I’ve made plenty of butterscotch pudding, using recipes from pretty much any cookbook or clipping I can get my hands on.  It’s always sweet and smooth, but the flavor isn’t as bold and round as I want it to [...]

Save our Snack!

Trader Joe’s Traditional Thai Lime and Chili Peanuts: where are they now?  Not in stock!
Everyone’s favorite snack nut has gone missing. I’ve been enamored of these nuts well before Trader Joe’s came to New York. I even bookmarked this Times article describing their production and conception for a little light bedtime reading. [...]

Asparagus, Ramps and Bacon Mini-Frittatas

The city is quiet and grey with rain today. As much as I miss the sun we had last week, I’m also excited to put on rubber boots and take a walk through the first good spring rain. After my walk, I’ll slog into the kitchen tired and happy, ready for [...]

Greek Rose Ice Cream

I love the taste of flowers. Sometimes people balk at the idea of a spicy nasturtium salad, or a violet crème brulée, but the way I see it, flowers are just another part of a plant. There’s nothing inherently scary about an apple (once a blossom) or broccoli (a cluster of unopened buds), [...]

Ramps

It’s a little odd for me to pay for something that in childhood I used to pull out of my mother’s garden and lay on the sidewalk to dry. Ramps were not welcome in the house because of their sharp, swampy odor, though I thought their pink stems and silky green leaves pretty enough [...]

Practice for Breakfast

I think of daily utility cooking — making food because I need to eat — as practice. Not that I’m consciously testing a recipe idea, nor am I trying to make my food good enough to serve to other people. I’m cooking to keep limber, to maintain my familiarity with food, my kitchen, [...]