Black and white cookies are the kind of New York City deli classic that I love recreating at home. If you’re not from around here, you might not have ever seen or tasted one, but that doesn’t mean you’re missing a whole lot. Nearly every one I have tried since setting foot in NYC in 2000 has rather disappointed. Because the cookie is really a cake, they get stale quite quickly, but this doesn’t convince deli and bodega owners to yank their plastic shrink-wrapped versions before they’re sold. Your best bet? Make them at home and wow all of the Brooklyn natives in the audience.
September, 2008 Archive
It has been way too long since I baked a loaf of bread. You see, I went on a bit of a bread-baking bender after taking a class a couple years ago. There was White Batter Bread and Chocolate Orange Bread, a Fougasse, a Pumpernickel (later updated to my now-favorite Russian Black Bread), darling Bretzel Rolls, ever-so-popular No-Knead Bread, homemade English Muffins, a Potato Rosemary Bread (nom), an Italian Bread that felt like it took 100 years to make, oh and then some miniature Soft Pretzels, and this doesn’t even include the insane homemade pizza bender that followed. Is it any surprise I took a little break from bread-making for a while shortly after I started by yeast by the jar?
The strangest thing has happened to me this summer; my obsessive pining for the next new recipe has waned. Gone are the days when the thought of cooking something I have already made was enough to make me not cook at all. Instead, it seems that this site is finally working for me: I have an archive of recipes I adore, largely ones that work as they should, and the answer to “What should we have for dinner?” is now, quite frequently, “Ooh, those kefta meatballs were so good. Let’s have them again!”
You know when you see someone cooking something on television and your stomach nearly lurches into a grumble and you know instantaneously what you will have for dinner that night? Isn’t it even better when it’s healthy?
About a month ago, I told you that tomato season is the highlight of my culinary year, or at least the highlight of the parts I can buy at a Greenmarket. And then I went on about slow-roasted tomatoes for a few paragraphs and proceeded to leave you right there. At slow-roasted tomatoes. Because you know what? Once you discover them, you might lose the few weeks that follow.