by Kate | Feb 26, 2015 | Bon Appetit Magazine
Or Bocconcini if that’s what you discover the kid in the cheese department gave you right before you assemble this. At least it was buffalo. This was meant to be a first course but I doubled it and served as an appetizer. It was a bit of a mess to eat...
by Kate | Nov 17, 2013 | Jerusalem: A Cookbook, Uncategorized
So, believe it or not, people get very heated on the topic of food, particularly when it comes to tales of origin and authenticity. And poor hummus, such a humble yet deeply satisfying food, makes people just bonkers in Israel. According to Ottolenghi and Tamimi,...
![Sara Foster’s Southern Kitchen: Rosemary Cheese Crackers]()
by Kate | Aug 7, 2011 | Sara Foster's Southern Kitchen
There are many recipes like this out there (including “Cheez-it-ish Crackers” in Around My French Table) and I’m a sucker for every one of them. I’d rather eat a bowlful of these than candy. I’d also knock down a creme brulee to get...
by Kate | Mar 29, 2011 | The Essential New York Times Cookbook
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...
by Kate | Sep 1, 2010 | Ad Hoc at Home
This is the kind of recipe that gives gourmet cooking a bad name and demonstrates my number one pet peeve with any cookbook. Here’s why: The main recipe is on page 83. In the list of ingredients is “1/4 cup Piment d’Espelette Aioli (page 333).”...
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