Photo Archive

Thursday, February 12, 2015

pecan sticky buns + news!

pecan sticky buns

Long after our son turned one, two, and then three; a good while after my first cookbook was published, which I liked to refer to as my “second” baby, much to the disappointment of grandparents, who were hoping for the kind they could snuggle with; a sizable amount of time after we’d more or less accepted that we’d be a family of three and three only, and thus made a few decisions that might make a fourth human seem a tiny bit poorly planned […adored new apartment with no space for a fourth resident, a second cookbook and expanding midsection racing towards competing deadlines, details] and a couple months after our son started kindergarten and I was a little gloomy because I guess this meant the baby days were really behind us, the craziest thing happened.

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Monday, February 9, 2015

oven-braised beef with tomatoes and garlic

oven-braised beef with tomato and garlic

I realize that if you’re scouring the internet this week looking for something romantic to cook for that little Hallmark holiday this weekend, the words “pot roast” probably didn’t cross your search threshold. It’s not sexy food; nobody is writing aphrodisiac cookbooks about bottom rounds and boneless chucks. But if you ask me, it’s something better, something cozy, warm, and classic, which neither steals the show nor keeps you from enjoying it. It’s for people who long ago stopped aspiring to entertain in multi-course and completely exhausting meals (for host and guest) and turned instead to comfort foods that surprise and delight on sleety winter nights. Sure, those individual gratins, galettes, microgreens and shooters of soup look elegant, but none of them have ever gotten the reaction that a massive batch of spaghetti and meatballs, from-scratch lasagne or great big short rib braise with a green salad did. No dessert, frosted, layered or crimped has ever had the delighted reception of freshly baked chocolate chip cookies (dough prepared days before, shh), still on their baking sheet. Why are we pretending we have a team of line cooks at our disposal, anyway?

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Friday, February 6, 2015

chocolate oat crumble

chocolate oat crumble

I have learned over the years that people have strong opinions about the combination of chocolate and fruit. I don’t judge, I mean, I have strong opinions about pretty much everything, such as the combination of pumpkin and chocolate (no), sea salt-flecked cookie lids (delicious but ftlog, only with a light hand), syrup on pancakes (only if the pancakes aren’t sweet), and how many episodes in a row it’s acceptable to consume of city.ballet. when you’re sick for the fourth day in a row (all of them, what kind of question is that?). What I’m saying is, pretty much the only thing I don’t have rigid views on is the combination of chocolate and fruit.

Continued after the jump »

Monday, February 2, 2015

charred cauliflower quesadillas

charred cauliflower quesadillas

Last week* I mentioned that we’d been on a big breakfast-for-dinner spree this winter, less out of a noble desire for inexpensive, balanced, wholesome meals and more because scrambling eggs at the last minute allows us to go all the way to 15 minutes before dinner to come up with an idea for it, which is meal-planning equivalent of the heavens opening up and glorifying all of my late-afternoon lethargy at last.

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Monday, January 26, 2015

caramelized onion and gruyère biscuits

caramelized onion and gruyere biscuits

We’ve been on a huge breakfast-for-dinner kick this winter and while I’d like to tell you it has been triggered by earnest, respectable inclinations such as the fact that scrambled eggs, toast, and whatever vegetables or citrus salad we can scrounge up from the fridge for dinner is budget-minded, high in protein, fairly balanced and wholesome, the truth is that it’s been mostly about laziness. Once we figured out that our kid would now not only eat scrambled eggs but be excited to see them on the table [although, let’s be honest, doubly so if he can also talk us into freshly squeezing orange juice or a few slices of bacon], a whole world of unplanned dinners were opened up to us. We now can go all the way to 15 minutes before dinner to come up with a plan for it, which for me is meal-planning equivalent of the heavens opening up and glorifying all of my late-afternoon lethargy. I knew this day would eventually come!

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