Photo Archive

Tuesday, March 31, 2015

wild mushroom pâté

wild mushroom pâté

Every spring, I promise I’m going to share a recipe for chopped liver. And every year I lose steam, perhaps because there are probably few more divisive foods than organs, or maybe because my instructions on the matter are quite short: just make Ina Garten’s. Ina can do no wrong, and I like to amuse myself by imagining that I’m only eight bestselling cookbooks and three homes in two countries away from basically being her when I grow up. (Sure Deb. Okay.)

creminis, oyster, chanterelle and porcini
as many cool mushrooms as you wish

But I like this year’s distraction the most, which came from me wondering what a vegetarian chopped liver might entail. The first thing it would need to do is lose the word liver, so not to scare away children of any age. Second, I hoped it would embrace rather humble ingredients like mushrooms that when cooked down to concentrated nubs, pack an unexpectedly fragrant and earthy complexity. And finally, although there are recipes for wild mushroom pâté from one end of the web to the other, I was hoping it would have a Jewish/Eastern European vibe, reminiscent of the promised chopped liver — rich, ample browned onions, making use of hard-boiled eggs, and served on matzo crackers, likely with pickles.

let's brown some onionscooking down the mushrooms, with steama cook's dread: mounds of brown fooda cook's dread: mounds of brown food

Continued after the jump »

Thursday, March 26, 2015

carrot graham layer cake

carrot graham layer cake

It has been 1 year, 6 months and 6 days since I last shared a recipe for a stacked, filled, and unconscionably indulgent layer cake on this site, an unforgivable oversight on my part. I certainly haven’t gone that long without sharing any cake recipes — I’m not a monster — but sometimes you need more than an Everyday Cake. Sometimes you need a great big celebratory ta-da in the center of your table. Sometime like now.

Continued after the jump »

Tuesday, March 24, 2015

baked chickpeas with pita chips and yogurt

baked chickpeas with pita chips and yogurt

Nothing against barbecue-style baked beans, all tangy sauced and full of smoky burnt end drippings — hi summer, get here quick please — but I hardly see why navy beans get to have all of the fun. Where are the baked kidney beans, black-eyed peas and gigantes? Baking is a phenomenal way to cook dried beans and a great way to make something more complex of canned ones; when you start considering flavors, the sky, nay, the globe is the limit. I want these red beans slow-baked in a big casserole, scooped with tortilla chips. I want baked black beans heaped over tostones, braised white beans over Catalan-style tomato bread and I want what we had for dinner last night for the first time all over again, because it was perfect.

Continued after the jump »

Thursday, March 19, 2015

the consolation prize (a mocktail)

the consolation prize (a mocktail)

In the almost six years since I last waddled around in the name of procreation — I know, I make it sound so glowy and glamorous — to my delight, two things in particular have changed: 1. You can now get maternity pants that have almost all of the dignity of regular ones, thanks to small elastic panels above each pocket that frankly would be as welcome the day after Thanksgiving as they are now that I’m approaching the six-month mark and people no longer believe me when I said I just had a really big lunch. (However, a New York-specific rule remains: you’re not actually “big” until someone willingly cedes his or her seat on the subway for you, by which standards, I must be svelte. Hey, I’ll take it.) 2. More pertinently to the scope of a cooking website, a whole lot of bars are making really great mocktails.

Continued after the jump »

Monday, March 16, 2015

potatoes with soft eggs and bacon vinaigrette

potatoes with soft eggs and bacon vinaigrette

I was going to offer today a kind of loose apology. “Sorry, guys, for all of the potatoes and eggs and utter randomness of recipes this winter,” and then shamelessly go onto blame this approaching third-trimester (ack, too soon) situation with its still-unpredictable food cravings I’m in but then I realized: this is actually nothing new. There isn’t a recipe in the almost 9 years and 975-deep archives on this site that hasn’t been fueled wholly by hankerings, usually arbitrary ones. Some people have lesson plans and editorial calendars, I have whims. It’s just now I have a tiny thing — a future rock star, if the dance party from 2 to 6 a.m. last night is indication — to blame for it.

Continued after the jump »