Going Green

Happy St. Patrick’s Day! Today we are going green with a cool and tangy kiwi-lime tart.

How’s About a (Meat) Pie, Dearie?

I’ve been thinking a lot about meat pies lately, brought on, no doubt, by my involvement with a recent production of Sweeney Todd. The grislier aspects of that bit of musical theater, aside, it seems I’m not the only one with meat pies on the brain. The March issue of Bon Appetit features Short Rib Pot…

Smokin’ Soulful Soup

The clocks have leapt forward. the sun is shining, the birds are twittering ’round the yard, and that classic spring break flick, “Where the Boys Are,” is playing on cable. We can almost see spring on the horizon. Alas, the forecasts tell us that fickle March is not done with us yet, and because there’s nothing…

King Me

It’s Mardi Gras season! Sadly, I am in shivery Washington instead of rollicking my way through New Orleans. At least the oven works here, and I have colorful sugar in the cupboard. My solace for today: Cinnamon-laden, almond-glazed King Cake, warm and sweet and sober.

Morning Glory

One can rationalize from here until next Sunday brunch, but there is no denying that coffee cake is a not-so-sly excuse to have one’s dessert and breakfast too.

Upside-Down Sides

Everyone’s always on the lookout for holiday side dishes with a twist. Quite by accident, this year’s Thanksgiving table included sides that turned assumptions about certain ingredients upside down, offering savory  bites where sweet was expected, sweet where savory is  usually a given. It began with the cranberry sauce. Cranberry Salsa —“What is this? I’ve…

The Boss

The fun of sharing a plate of peppers (along with an icy beer) is that someone is likely to get a mouthful of fire. Folks have called it Spanish roulette.

The Road to Paradise is Paved with Grains

The ice cream experiments were continuing when I encountered a startlingly relevant passage in The Book of Salt. The novel, by Monique Truong, is told from the perspective of a Vietnamese cook hired by Gertrude Stein and Alice B. Toklas for their Parisian household in the late 1920s. Evidently, it takes off from a real-life…

Bring on the Ice Cream

July being National Ice Cream Month, it seemed our patriotic duty this holiday weekend to keep the granita and ice cream experiments going. Next up, a honey-fig variety with toasted pistachios we’re calling The Little Figgy That Could Ice Cream. The main ingredient comes courtesy of the figs from the spunky little tree that grows…

Now That’s Iced Coffee!

It’s that time of year again. On the sweltering sidewalks of New York, everyone is staying hydrated by keeping a cup of iced coffee within sipping distance at all times. But I’ve never been a big fan. Iced coffee only really tastes good with lots of milk and sugar, and I try to avoid the…