Photo Archive

Monday, March 28, 2016

spring chicken salad toasts

spring chicken salad toasts

If taking cubes of chicken and other things chosen for their ability to hold up in a deli case and suspending them in a thick dressing of mayo and seasonings is the winter coat of chicken salad, this is the cardigan, which is to say, I hope everyone is as happy to see it as I am. I live for cardigan weather.

Continued after the jump »

Tuesday, March 22, 2016

eggs in purgatory, puttanesca-style

eggs in purgatory, puttanesca-style

If the theme of late here is simple, cozy meals we can assemble even when we’re not, perhaps, having the most well-rested, worry-free weeks ever, we are unquestionably overdue for a conversation about eggs in purgatory, aka Italian-style huevos rancheros/shakshuka. Plus, what could be more appropriately uplifting during Holy Week than a dish that celebrates hell, or the imminent threat of it? What, you say, one that also celebrates the oldest profession? Oh honey, we’re in.

Continued after the jump »

Friday, March 18, 2016

apricot hazelnut brown butter hamantaschen

apricot hazelnut brown butter hamantaschen

Let me be the first to admit that the only reason that the hamantaschen archives on this site aren’t stronger are that I’m completely stubborn and generally a pedant and this gets in the way of what I know needs to be done to achieve hamantaschen perfection. If you read that sentence and thought “I know what some of those words mean but maybe not in that order,” don’t worry, you’re not alone. Hamantaschen are triangular cookies traditionally eaten during the Jewish festival of Purim (think: Jewish Mardi Gras) that falls next week. Haman, the villain in the biblical story, was said to wear a tricorne hat — with the brim turned up on three sides, something that was wildly fashionable in the 1700s which means it’s due for a hipster revival any day now — and this is where the cookies get their shape.

Continued after the jump »

Wednesday, March 16, 2016

sesame soba and ribboned omelet salad

sesame soba and ribboned omelet salad

In times of lots of worry and little sleep, like most of us, I return to my comforts and staples: avocado toast, a great pot of meatballs, and as many ways as I can find to intersect noodles and eggs. While I am fairly certain I could live off this fiery, crunchy spaghetti pangrattato with crispy eggs for the rest of my life, as bits of spring have been in the air, I am always ready for fresh takes on cold noodles.

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Friday, March 11, 2016

chocolate peanut butter tart

peanut butter chocolate tart, tagalongs-style

Definitely one of the best things about having a 6.5 year old is that he now has classmates that can bestow upon us The Annual Gift of the Thin Mint Cookies. If there were any other Girl Scout Cookies worth celebrating, I knew nothing about them until pickup earlier this week when I saw other parents scurrying off with boxes of curiosities like Samoas and Tagalongs and launched a full investigation. Seriously, why did nobody tell me about those crispy chewy rings of caramel, coconut and stripes of chocolate? Was there always a cookie with both peanut butter and chocolate in it or is this some millennium baby voodoo? Making up for time lost to Thin Mint blinders begins here and now.

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Tuesday, March 8, 2016

nolita-style avocado toast

nolita-style avocado toast

That sound you hear is the reverberating cacophony of a thousand unfollows. I get it. A great many people rightfully find the avocado toast trend — that is avocado, smashed onto a piece of toasted bread, then discussed as if it were notable — both baffling and exasperating. But I believe there’s a time and place for everything and for me that time (currently a sick no-sleeping baby, thus no-sleeping parents, leading to utter cooking apathy and a near-clinical fixation on avocado toast on my part) and a place (a Nolita cafe that makes it better than anyone else) is right now.

Continued after the jump »

Thursday, March 3, 2016

churros

churros with chocolate

Prior to a few months ago, the full extent of my understanding of churros was:

  • They’re long cake dougnuts.
  • They must be very difficult to make or they would be everywhere at all times.
  • They cannot be near me.

Continued after the jump »