Dessert
Upside-Down Pear Cake and Second Chances
Maybe it was because I felt like jumping ahead into fall when I picked up a couple pounds of Clapp and Bosc pears at...
Salad
Summer Greek-Style Pasta With Fresh Tomatoes, Feta, and Dill
On Saturday, when the sky was all kinds of bruised, I hurried to the Meatpacking District to attend a fashion show. In the fashion...
Dessert
Chocolate Coffee Bundt Cake
What kind of cake do you bake for a friend who doesn’t like cake? Or dessert for that matter? She’s a girl (aww, woman...
Dessert
Apricot Raspberry Galette, Or Look What I Made!
Under Elisabeth Prueitt’s tutelage, I feel invincible.She’s the co-founder of Tartine Bakery in San Francisco, head pastry chef, and, purveyor of all things baked and sweet...
Breakfast
Buckwheat Crepes, Two Ways
The smell of buckwheat flour is anything but sweet. It’s pungent, it’s herbal, it’s almost medicinal. And it tastes grassy. Even its color is...
Breakfast
Lamb’s Quarters Frittata, Or Spinach’s Hillbilly Cousin
First, a confession: this frittata was merely a convenient way for me to consume my latest discovery, lamb’s quarters.I picked up lamb’s quarters from...
Appetizers
Raspberry Jam, Without A Recipe
I admit I don’t have a real recipe today. Because I didn’t exactly have any directions to follow, just some general guidelines put forth...
Dessert
Pistachio Ice Cream, Or to What Depths I Would Stoop
In a past life, and by that I mean at my last job, I worked with a woman, let’s call her Ann, who would...
Dessert
Rocky Road Ice Cream, Or the End of The Line
Hi guys, quick post today. I wasn’t originally planning on sharing this latest ice cream concoction, but goddamn it’s good! I snapped a couple...
Dessert
Ginger Ice Cream, And Lately I’ve Been Loving…
Another ice cream recipe… I’m on a roll!Now on to the recipe. Imagine the coolness of ginger in ice cream form. Or rather, imagine...
