Blueberry Cream Pie
Get a load of this stunner. If summer were a pie... The blueberry flavor is optimized and heightened by combining whole berries with a blueberry puree and finished with a touch of lemon. All poured into a graham cracker crust and topped with a heavenly alloy of...
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...
Israeli Couscous with Lemon, Mint, Peas, Feta and Pickled Shallots
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 of Israel? ...
Christopher Kimball’s Milk Street
I always give Cook's Illustrated credit for teaching me how to cook and it will always be my go-to for classic American dishes like fried chicken, chocolate cupcakes, pancakes, burgers, roast turkey and countless other things I cannot live without. But Milk Street is...
Basic Challah and Za’atar Monkey Bread with Garlic and Onion Labneh
Just like pictures of myself, I'm only going to post the most flattering one of my challah. You know, thinner, younger and generally more attractive than it actually is: But I admit that it was a little wonky looking. Turns out braiding thick, heavy, sticky dough is...
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 of...
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!
