by Kate | Nov 3, 2018 | Featured, Milk Street Kitchen
At first glance there is nothing new about this sauce from Milk Street Kitchen. Heat fat, saute aromatics, add veggies, deglaze, add some other stuff, simmer while the pasta boils. And yet. I don’t know if it’s the cinnamon, or the way the flavors are...
by Kate | Sep 7, 2018 | Featured, The New York Times
I cannot begin to tell you how hard I fell for this. As promised it’s sweet and sour but also luscious without being unctuous. I followed the advice in the comments section and sauteed cubed eggplant in the same pan before adding the other ingredients, no need...
by Kate | Aug 29, 2018 | Cook's Illustrated magazine, Featured
Tomatoes get the lion’s share of attention this time of year, and rightly so, but let’s not forget how insanely delicious blueberries and peaches are right now. I’ve been a tad obsessed with blueberries in particular, eating half a pint every...
by Kate | Jul 28, 2018 | Featured, The New York Times
As delightful as grilling is (and short-lived for those of us who live in colder climes) there might come a point in the season when you feel like you’ve done it all. You’ve ventured beyond hamburgers, brats and steaks to beer-can chicken, peaches, beef...
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 | 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...
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