I am more than a little skeptical when I see recipes that seem like special equipment is required, in this case that insane rotating hot meat-sicle machine you see in kebab shops. I always assume it will be a poor imitation. But (more…)

I have sung the praises of A New Way to Dinner from Food52 founders, Amanda Hesser and Merrill Stubbs many times on this blog. They call it a playbook rather than a cookbook and for good reason. It develops your sense of planning and (more…)

Oh, Serious Eats. How I love you so. I have a major food crush on J. Kenji Lopez-Alt because a) he challenges assumptions and gets to the heart of how flavor is created thereby making you a better cook, b) his writing style in Food Lab is (more…)

We had a lot of birthdays around here this week. We host a yoga class in our attic every Friday night followed by a potluck so this week I rustled up this cake to celebrate 4 birthdays at once. I cannot emphasis enough how easy it is and the bang (more…)

This is a family favorite. All ye who enter through my dining room and have been served this rave about it. It is a go to for company because it is impressive despite the fact that it is dead simple. (more…)

I improvised a cake today and, by God, it was delicious. This little triumph was much celebrated this afternoon by the whole family with a lovely cup of tea. Inspired by my neighbor’s ripe fig tree and my love of everyday cakes, (more…)

After making Vanilla Bean Brown Butter Waffles for the first time, I went to bed dreaming of other ways to use my new best friend, the waffle iron. Went down the rabbit hole of internet searches and settled on this oh so simple and yet divine waffled hash brown. (more…)

I have delayed way too long in getting a waffle iron. This recipe makes me weep for the lost waffle years I will never get back. Tweaked slightly from Serious Eats, this makes 6+ waffles in a 7 inch belgian waffle maker. I like uneven edges (more…)

I made Daniel Boulud’s tagine over the weekend and had plenty of the spice mix left over so I decided to see if it worked as a rub for chicken cooked on the grill. Why indeed it did. Here it is with smoked potatoes also made on the grill. With the tiniest bit of (more…)

Take that, you squirrel bastards! Yes, I hold a grudge. Last summer, I was about to harvest the first ripe nectarines of the season from my tree when I decided they could use one more day of ripening.  That night, the entire goddamn tree was decimated by (more…)