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Classic Martini

Classic Martini

I know everyone is joking about how much drinking is going on right now. Oh, were you waiting for a "but..." and then something witty? Something Nick-and-Nora-Charles-ish? No time for that because I need to talk about my new hobby: the Classic Martini. It's taken...

FeaturedThe New York Times
Caponata

Caponata

  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...

FeaturedSerious Eats
Deep Dish Pizza

Deep Dish Pizza

I don't know why I keep trying to replicate Lou Malnati's pizza; I live in Chicago so I am never more than about 60 minutes away from eating the real thing. But I do.  Perhaps because even when it doesn't quite get there what you're probably left with is a damn...

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Shrimp in Chipotle Sauce

Shrimp in Chipotle Sauce

This fell flat for me and I'm not sure why.  I suspect the (suggested) addition of sour cream might be the culprit but I can't put my finger on it.  Certainly no fault of the recipe, in fact when I checked back with the Milk Street Facebook group I saw that this...

FeaturedThe New York Times
Cassoulet

Cassoulet

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 with the...

FeaturedMolly on the Range
Hummus and Pita

Hummus and Pita

It's not difficult to understand the crazy popularity of hummus.  Easy to make (with ingredients found almost anywhere), vaguely healthy, cheap, and versatile.   But like many popular things, it has strayed very far from authenticity.  People have added all kinds...

FeaturedMolly on the Range
Funfetti Cake

Funfetti Cake

Unlike Molly, and maybe many of you, this was not an "iconic cake of my childhood" mainly because I was a child in the 1960s and cake innovation technology just wasn't there yet. But even without the strong pull of nostalgia, how can you not be drawn to this cake? It's got "fun" right in the title for crying out loud!

AppetitesFeatured
Appetites

Appetites

I've been a fan of Anthony Bourdain's since Kitchen Confidential and I've always felt a little bad for him in that he's gotten one of those super-sticky labels that famous people acquire (sometimes unfairly), in his case: "bad boy," or "the bad boy of cooking."  It...

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Summer Panzanella Salad

Summer Panzanella Salad

When I combine my obsession with in-season tomatoes with the fact that I love bread so much that I would happily eat a baguette for dessert, I am inevitably led to one thing: panzanella. Bread and tomato salad. There are as many recipes for panzanella as the...

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No Knead Bread, encore

No Knead Bread, encore

I don't know what you were doing in 2006 (launching Twitter? Introducing skinny jeans?) but I, along with the rest of the cooking world, was going bonkers over No Knead Bread.  What attracted me to the recipe was not liberation from kneading (I like kneading) but...

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Double Vanilla Butter Cake

Double Vanilla Butter Cake

Tis a gift to be simple, which, I know from Wikipedia, was written by Madonna.  True story. This cake is culinary proof.  It's just eggs, butter, flour, sugar and two kinds of vanilla: extract and bean paste.  Cook it all in an 8" pan and eat and serve plain like a...