by Kate | Feb 4, 2018 | Featured, Milk Street: The New Home Cooking
For anyone familiar with Halvah, adding tahini to brownies is a no-brainer, in fact, what took us so long??? And if Halvah is good enough for Suleiman the Magnificent who are we to question it? For those unfamiliar, it brilliantly transforms what can be a...
by Kate | Dec 17, 2017 | Featured, The New York Times
A Sunday afternoon impulse abetted by the presence of leftover baby potatoes on their last legs as well as an abundance of duck fat from the cassoulet soiree. The only ingredient I did not have was parsley and I wish I did because it would have provided much-needed...
by Kate | Dec 11, 2017 | Featured
Do you have a great baker in your office? No? You should probably quit. We have Lynn and she makes many Mondays bearable with the homemade treats she brings us. Recently she made these little melt-in-your mouth gems. So delicious were these cookies that I probably...
by Kate | Nov 29, 2017 | Featured, The New York Times
Earlier this year, Melissa Clark published The New Essentials of French Cooking in the New York Times and I took it as a personal challenge from Melissa to me. To which I said, out loud in my home, like a boss “game on Melissa. Game on.” And why not start...
by Kate | Aug 29, 2017 | Cook's Illustrated magazine, Featured
There’s something about Israeli couscous that I’m infatuated with. I don’t know if it’s the toothsome, pasta-like texture, the neutral palette that makes it the perfect canvas for any ingredient, or the versatility. Perhaps it just reminds me...
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