Recipes

SIDESSALADS

Easy Matzoh Ball Soup

April 14, 2014

My Family Cookbook

I know: Passover isn't until this week. But we had Passover dinner on Saturday, because that's when Mom was free to come up, and Saturday afternoon is a much easier time to cook multi-course meals (apparently shifting the start date of Passover to accommodate busy family schedules is becoming a thing).

Usually we go to my aunt Debbie's house for Passover: she's a cookbook editor and food writer, and so her dinners are kind of next-level in terms of prettiness/preparedness/general impressiveness/et cetera. This is the first time I've ever attempted to make a Passover dinner on my own, so I have to say: I was a little nervous. Especially about the matzoh ball soup: Debbie's soup (which uses my aunt June's matzoh ball recipe) is one of my favorite meals on the planet, but I've never made it myself just because it seems like one of those recipes that everyone's all "Oh my god, it's so eaaaasy" about, and then it's…impossible.

Eat

Olive Oil & Ricotta Cake (with Chocolate & Orange)

April 9, 2014

Loaf cakes are basically the best things in the world. They're easy to make, they freeze well (making them an excellent solution when you've got a lot of parties to go to and not a lot of time)...and you can pretend that they are "bread" and eat them for breakfast. Which is what I just finished doing.

I've never actually made an olive oil cake before, but I've always wanted to try it, partially because it sounds delicious and partially because it sounds weird (and those two things are not, to my mind, mutually exclusive). As it turns out, it is delicious, but it's totally not weird - just a super-moist version of a traditional cake. You can make a plain version of this cake minus the chocolate and orange, or you can try swapping in lemon zest or topping it with a fruit coulis (try strawberry or plum). If you do that you can call the coulis "jam", plant a cup of coffee next to it, and happily consume it at 7 o'clock in the morning. And then again at 7 o'clock at night. And maybe again while laying in bed a couple of hours later, with a side order of Joel McHale. All good.

Try it. You'll like it.

SIDESSALADS

Out With The Kale, In With The…Scapes?

March 18, 2014

Over the past few years, kale has become trendy to the point of…well, of making me nuts. I know, people who love it love it and will hate this next sentence, but:

I don't like it.

I don't like it in salads, I don't like it in juices, I don't like it in little chip-things. Just don't like it.

Recipes

Blueberry-Cinnamon French Toast

March 14, 2014

Suggestion for your weekend: make this.

It takes about five minutes total, and is a huge crowd-pleaser for all ages. The key to this recipe: use blueberry bread instead of regular bread (this is Pepperidge Farm Blueberry Swirl bread, which I think is delicious…but my son's obsession is on another level entirely: he insists on eating it every. single. morning, calls it "my muffin", and was literally still talking about it as he went to sleep last night).

Eat

The Cookery: Dobbs Ferry

March 10, 2014

When I first started blogging a few years ago I was over on Tumblr, a platform that lent itself to much shorter, more diary-style posts ("Here I am at sushi! Here is the shirt I bought! Here is my dog!" et cetera). And so I did a lot of blogging about local spots I went to. If I went to a restaurant and ate something, it probably ended up getting posted on my site.

I don't really do that anymore, mostly because I don't want to bore non-Westchester-or-NYC readers, but every so often I discover a place that I need to let you know about.

Kendrick's been telling me about The Cookery, in Dobbs Ferry (a short MetroNorth ride from Grand Central, if you're based in NYC) and how we haaaave to gooooo for a few months now, ever since a friend took him there. On Sunday we got the chance to stop in for brunch, and:

« Previous 1 … 37 38 39 40 41 … 142 Next »