I realize that you might have been expecting something green, rainbow-ed or four-leaf clover-ed or filled with beer, cabbage and potatoes today.
Last weekend, we had 13 friends over for moules-frites. This — plus a big green salad, some crusty baguettes and more white wine than seems conscionable — is my favorite dinner party menu.
Because I have strange habits, I spent a lot of time one night last week watching videos on YouTube of Indian-speaking grandmothers and other home cooks making dal makhani, a rich black lentil dish from the Punjabi region.
I love two things most of all about chess pie — that sweet, buttery baked custard pie well-known across the South but whose reach can be tasted in everything from Canadian butter tarts to Brooklyn-ish Crack Pies — one, that it has none of the fussiness usually associated with custards and flans (separated egg yolks, tempering, straining and water baths); you could, and in fact should, make this with any little chefs in your life with ease.
All January and early February, as glacial winds smacked us in our face on the walk to school — and somehow back too (uphill, both ways, etc.) — I counted down the days until we would go to Florida to visit my parents (who winter-as-a-verb there like all the other smart retirees of the Northeast) and thaw our bones for five days.
I am a sucker for a good meatball. Something happens when you mix otherwise one-dimensional ground meats up with fresh breadcrumbs, herbs, seasonings and make a great sauce to go with it and that is that I will swat your fork away to get at them first.
Please tell me this doesn’t just happen to me: You know when you love a dish so much, you don’t even want to risk ordering it when you’re out because it’s so often disappointing?
“What the heck is that?” “Who puts broccoli on pizza?” “Congratulations Smitten Kitchen, you’ve ruined pizza!
I have very strong opinions about guacamole. Fortunately for all of our sakes, this isn’t the kind of site devoted to didactic culinary lectures; it’s not that my way is right and your way is wrong.
Pretty much everything terrible about making cookies comes down to one thing: deciding you want a cookie and realizing that the expanse between now and when you get to eat said is unfairly wide.
Have you ever wanted to go behind the scenes here at the Smitten Kitchen? Like, really behind the scenes, watching me cook, listening to me chatter about how the recipe came about and grimacing at my terrible knife skills?
If I had a superpower, it would be rationalizing. Did you find a pair of boots that you love but they’re wildly expensive?
I have been thinking about how it might be cool to do a bake pasta dish in which we swap the noodles for farro but leave all the great parts like cheese, so much cheese, chunks of vegetable and, most hopefully, a crunchy lid for years.
I don’t know why it took me so long to make this as it combines the only two things I ever want when I’m sick: chicken noodle and wonton soup.
Sorry, I blinked and missed 2016 in that way that happens when you’re so deeply in it, you forget to look up.
Look, we all have to draw the line somewhere. I have over the years insisted that making some things from scratch were just crazy, best left to others, and one by one come around and worse, as if I’d forgotten my repudiation of five minutes earlier like some sort of toddler, extolled the virtues of doing so.
Four years ago, when I was home for a couple days between book tour stops and I had about 3 gazillion errands to run but I was also hungry (because proper meals are the first thing to go when I’m busy) and really craving a great salad (because vegetables are the first thing to get stiffed when you travel a lot) and I didn’t want to eat it out of a takeout container or on my lap or in a hurry, I wanted to sit down and eat it off a plate like a civilized person with water in a glass, not a plastic bottle, and the want for this was overwhelming and I looked up and I was right in front of the Union Square Cafe and thought, “Why not?
Mostly because I have little interest in telling you how to part with your hard-earned money, this isn’t a gift guide.
I know we all associate December with cookies, cocktails, yule logs and latkes, but what about the smaller, enduring festivities that often go overlooked, namely workplace and other potluck luncheons?
Things I Learned Hosting My First Friendsgiving On logistics • As I realized last week, what makes big meals (we had 16 people) scary isn’t the cooking as much as the sheer volume of it all and the logistics required to manage them.