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
With three kids in the family, you have to put up with a certain amount of compromising on the all-important battlefield of dinnertime vegetables. Green beans (my favorite, but not in my sister’s good graces) switched off with spinach (I had a traumatic spinach experience in elementary school…), and everyone more or less ate it.
On the eighth day of Christmas, my true love gave to me Eight maids-a-milking, seven swans-a-swimming, six geese-a-laying Five golden rings Four calling birds, three French hens, two turtledoves, and a partridge in a pear tree. I spend so much time in the kitchen that I don’t usually stop and recognize the scientific marvels that
On the sixth day of Christmas, my true love gave to me Six geese-a-laying Five golden rings Four calling birds, three French hens, two turtledoves, and a partridge in a pear tree. For a pretty simple idea–bake hashbrowns and an egg in a muffin tin for a cute little breakfast “nest”–these proved to be much
I LOVE brunch. Both the delicious although totally absurd food (s’mores pancakes, anyone?) and the lazy weekend it represents. I used to go to brunch with friends fairly regularly, hitting a number of pretty excellent places in my brunch-restaurant-laden hipster neighborhood. Then I decided to work brunch instead of eating it. And while being behind
Instant dinner: why couscous cooks so fast You know my slight obsession with cake? Well, now I’m eating it for dinner. But it’s okay because it’s couscous cake–leftover couscous mixed with eggs, cheese, and spices and fried up until golden brown and delicious. Not quite as good as chocolate for dinner, but it was pretty
Beans, beans, the magical fruit We all know the song, but our dear friend Harold McGee puts it slightly more tactfully: “Several chemical constituents of beans are responsible for an uncomfortable, sometimes embarrassing consequence of eating legumes: the generation of gas in the digestive system” (On Food and Cooking, 486). Why do beans have this
Caramelization: making sugar even more delicious The farmers markets are full to bursting with tomatoes of all kinds, the squashy-looking heirlooms and juicy red beefsteak and tempting yellow something-or-other. But since the big guys require a cutting process that never fails to get guts everywhere, I usually go for the cherry tomatoes. Tonight they were