Roasted cruciferous doesn’t need much. Perhaps some tahini a la Maoz. Or with bacon a la every restaurant. Anchovies are also welcome. But after an especially satisfying dinner of roasted cauliflower, Continue reading
The other day, I had a cupcake with wheatberry buttercream frosting. I made a joke that it doesn’t seem possible. What’s next, quinoa fudge. And then I remembered this guy, Continue reading
On one side, there’s a yogurt panna cotta. Sweet, slightly tart, grainy with an entire vanilla pod (pod and all) whizzed in. The other side is a cranberry gelee. Barely sweetened, very tart, with the pop of those barely stewed cranberries that are…
Never mind the ubiquity of beet and goat cheese salads. Beets are still regarded warily. Like many food fears, this is likely an issue of 1) history, and 2) texture. Beets can take a long time to cook, and they make a literal bloody mess, so maybe…
If you’re inviting Grandma for dinner, you’d best mind your dessert. One year, Julian brought a Momofuku Milk Bar banana cake to Thanksgiving. It’s a complex tower of textures, technique and bravado. But, man, is it sugary. Not being one for nicet…
Six years ago, I didn’t go to my cousin’s wedding in the south of France so I could write a tv treatment for Emeril Lagasse. I met him on a plane and told him about my cooking show idea. He liked it, and told me to send a couple sample episodes to…
Lamb is the durian of the meat world. To some, the smell is a stink. To others, a perfume. Growing up, we managed to have lamb only when it was quarantined from Mom. Lamb chops — the stinkiest of cuts — was a once-a-year thing, meat eaten quickl…
This is my Dad’s recipe, though he typically does it with sea bass. There are a lot of reasons to like skate. Its elegant shape. Its easy-to-avoid bones. Its reasonable price — $6/lb rather than $20/lb for Chilean sea bass. But you can do this wi…
While Julian and I scrambled for our phones, the souffle deflated and the ice cream melted. Souffles are only hard if you let them. I’ve agonized over souffles to gritty, wet, fallen effect. But once I just ran with it, souffles became easy. My fi…
This isn’t a low-carb thing. I mean, it is, but that’s not why I made it. This is for the people who always order roasted brussels sprouts. Who stuff their Maoz with fried broccoli and cauliflower. For the people who get excited about a big, juicy…
