-
There is something bittersweet about today. In my part of the world, the morning is overcast and the construction that has been droning away all summer long across the street has taken on a melancholic buzz. As we get the first bracings of fall on the breeze and start to think…
Read More »- Let’s talk: Comment (1) | Blog
- Email to a Friend
-
A few weeks back, some
friends came over for dinner during their visit to San Francisco,
and as a gift, they handed us a bag with what appeared to be a big
chocolate babka in it. But… Read More »
- Let’s talk: Comment (9) | Blog
- Email to a Friend
-
I had a cooking
breakthrough a couple week's ago, right about when I made the best
tart ever. I realized there are two kinds of cooking, one
utilitarian and the other more leisurely, and...
Read More »
- Let’s talk: Comment (1) | Blog
- Email to a Friend
Sponsored Links
-
Use risotto leftovers to make arancini—fried risotto balls. They're delicious as an appetizer or snack. To make them, form leftover cold risotto into small balls with indentations (wet your palms first to avoid a sticky situation). Press a filling into the hole, like a cube of mozzarella and/or a little basil, then close it up. Bread the balls by rolling in flour, dipping in beaten egg, then coating with breadcrumbs.
Read More »- Let’s talk: Comment (1) | Blog
- Email to a Friend
-
Risotto has always seemed mysterious to me: rice that cooks up so creamy and filled with delicious things...how did they get there? How did it happen? Every rumor seemed to confirm my suspicion that risotto was not only mysterious, but magical and extremely difficult to make, only attempted by the very daring and the very talented. I have long avoided making risotto, even though I am its biggest fan.
Read More »- Let’s talk: Comment (1) | Blog
- Email to a Friend
-
My wife took a photo of our daughter on her way home from the Santa Monica Farmers’ Market a couple of weeks ago. Squishy is in the stroller munching on a piece of green garlic as long as she is, and laughing her fool head off. What have we done?
Squishy’s puréed food phase lasted six or eight weeks, until she sprouted two tiny lower teeth and then three across the top. At first she used those teeth to gnaw on anything we’d give her, starting with bagels and crusty bread, but she’s never lost her conviction that whatever we’re eating is what she really wants. Yesterday at lunch she happily devoured her green garlic risotto until I started on my own snack. “You’re not going to like this,” I told her. “It’s pizza with tapenade and roasted red peppers; it’s bitter and salty.” There is no reasoning with an eleven-month-old, though, so I tore off a little piece. She wolfed it down, shrieked for more, and wound up eating the whole thing. Cute, except that my baby smelled like garlic and olives.
Read More »- Let’s talk: Comment (2) | Blog
- Email to a Friend
-
You know it's spring on the East Coast when three ingredients turn up at farmers' markets and on restaurant menus: asparagus, soft-shell crabs, and ramps. Sometimes you'll even find them all in one dish. Read More »
- Let’s talk: Comment (0) | Blog
- Email to a Friend
-
Risotto is one of those dishes that seems a lot harder than it is. Truly, the hardest part of risotto is standing in front of the stove for so long (you have to stir it non-stop). However, once you GET how risotto works, you'll never even need a recipe, and you can experiment with all sorts of... Read More »
- Let’s talk: Comment (4) | Blog
- Email to a Friend
