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 was a...
Off Topic: Chocolate-Peppermint Ice Cream Cake
At the end of every basketball season I have my daughter's team over for a celebration. By now I have made a basketball-shaped cake, basketball-inspired cupcakes, and basketball-themed cookies. If this goes on much longer I will have to learn how to do ice sculpture. ...
The Essential New York Times Cookbook: Grilled Onion Guacamole
So the husband says, and I quote, "This is the best guacamole I've ever had." And the man eats a lot of guacamole. "Obsession" would not be too strong a word for his relationship with guacamole. It is good. I love onions that have been grilled, caramelized, reduced,...
The Essential New York Times Cookbook: Buttermilk Roast Chicken
This is a really handy little number to have in your repertoire. The brine is started at least the night before and then the chicken just roasts, mostly unattended, for 1 hour and 15 minutes. As I was eating it, it occurred to me that this is really fried chicken...
The Essential New York Times Cookbook: Fettuccine alla Romana
It's recipes like this that make me wonder why anyone would buy a jar of congealed hydrogenated oil, corn syrup, and stabilizers calling itself "Alfredo sauce." This is almost as easy as opening that jar. This recipe was featured in an article by Craig Claiborne from...
Off Topic: Rigatoni with Eggplant and Pine Nut Crunch
This is what comes from reading Bon Appetit right before lunch. Everything looks good. Turns out, this dish really was. This is probably not a weeknight meal as it has a few components, all of which take some time. But well worth it. The first part is an...
The Essential New York Times Cookbook: Caramelized Brown Butter Rice Krispies Treats and Maple Shortbread Bars
I chose both of these recipes because I wanted to make two things and didn't have a lot of time. And, as you may remember, the word "maple" almost always stops me in my tracks. So let's start there. What a hit these were. Even my young friend Jane, who...