Although the stereotypical giant diner pancake has a smooth, evenly-browned color, I tend to prefer the abstract art of uneven browning on my pancakes. It’s all about your pan and your fat, so it’s choose-your-own-adventure time, pancake edition. Throw a knob of butter in the pan, swirl it around, and top it with pancake batter–you’ll get that uneven
There’s just something about pancakes that shouts weekend! with a little burst of confetti and maybe a couple of short trumpet blasts. My usual weekday morning involves breakfast eaten at high speed between running and heading to work, watching the clock the whole time and knowing that I’m behind schedule, so taking the time to
Our whole office packed up early the Tuesday before Christmas and headed out to our holiday celebration, centered, appropriately enough, around food. Over a never-ending procession of tiny, flavorful, Middle Eastern dishes, we kept talking about our favorite subject: except for the heated debate about global warming that I intentionally tuned out, we mostly discussed
Somehow I managed to move to Boston just in time for the worst winter in the history of ever (or at least that’s how it felt). The endless piles of snow along with the general scariness of a new city and moving even farther away from home have made me a reluctant Bostonian, but spring
This recipe started, oddly enough, as an enthusiastic suggestion from a coworker for yeast-raised chocolate chip cookies. They turned out, well, strange. I don’t easily dismiss homemade baked goods studded with dark chocolate, but the texture just didn’t really work. So they became scones, then I dropped the chocolate chips, then I played with the
We’re still on the biscuit train, and I make no apologies. This week’s recipe has the exact same list of ingredients as last week, but both the inside and the outside tell a completely different story from one to the other. I know I go on and on about butter here sometimes, but look at
There’s a barbecue place in Boston that does something amazing every Monday night: they stop serving up platters of dry-rubbed brisket and turn instead to noodle-filled bowls of ramen. Starting at 9 pm, Sweet Cheeks Q delivers precisely 100 bowls of whatever chefs Tiffani Faison and Dan Raia have dreamed up for the evening. I
My mom sent me Nutella. What was I supposed to do? You can’t have Nutella without bananas. And peanut butter. Preferably all together–so I gave in to the inevitable and made some banana muffins. The resulting trifecta of all that I love in this world combines their powers for the ultimate breakfast: whole wheat muffins
I’ve settled into a lovely and only partly intentional routine of spending one weekend day out exploring my new city and the other almost entirely in the kitchen. (Boston friends–I love sharing! Of course, the three courses on the dinner menu may be breakfast, brunch, and cookies, but hey, it’s the new thing.) Last week