marinated eggplant with capers and mint

Hoo hoo hoo. Hee hee. Remember when I was all “and I’ll tell you what to serve this crisp rosemary flatbread tomorrow!”? Well, the beach got in the way. And after that, some Chinese food. And a movie (do not watch! the first was so much better). Oh, and then a nap that lasted until 10 this morning…

Recipe

crisp rosemary flatbread

[Note: These crackers got some fresh photos in 2019 because the 2008 ones were awful.]

It took me until I was on some interminable wait on the phone last week with hold music so awful, they had to have done it on purpose, to finally get to flipping through the July 2008 Gourmet magazine. And if there were ever a spread that could lift you from your “love lifts us up where we belong” drudgery, it would be that gorgeous herb-focused spread near the back of the issue. (Like I said, it was a long hold time.)

Recipe

dimply plum cake

All of a sudden, the summer is as awesome as any summer could possibly be–the days are no longer oppressively hot, swinging from a temperate high-seventies to mid-eighties and the humidity has dropped–and just like that, it is also almost over. Noooo!

Recipe

kefta and zucchini kebabs

One of my favorite things about cooking is being surprised. As much fun as it is chasing some childhood recipe or flavor ideal I caught a whiff of at some restaurant, somewhere, nothing matches the surprise of finding a recipe that you’re not entirely sure will be your thing, trying it anyway and then spending the rest of the night going “this is good,” “wow, this is so good,” and “wow, I had no idea it would be this good.”

Recipe

tell me more, tell me more

Be glad you’re not in the room with me these days, because I’ve been singing, or “wailing” as Alex likes to call it, “getting to knooooooow yoooooou” for days. Except that’s the only line I know, and as usual, it has not stopped me from restarting the tune every 20 seconds or so. Oh, and I don’t even know what “pitch” is or how to approximate attaining it. Really, I’m a delight.

Recipe

slow-roasted tomatoes

I am sometimes certain that I wait all year for tomato season, you know, the way a more normal person might be excited for the Giants to get back to the field or eagerly anticipate whatever sleek and minimal trinket Apple has coming out this fall. But for me, it’s just tomatoes. I eat them on eggs, in sandwiches, cooked and raw in every possible format from paste to pasta to chili and seriously, don’t even try to bring me a cream cheese-schmeared bagel without a thin slice of tomato on it. Alex did once and let’s just say, it didn’t go over well. Poor Alex.

Recipe

chocolate peanut butter cake

Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate. Chocolate with chocolate. Chocolate with caramel. Chocolate with toffee. Chocolate with coffee. Chocolate with hazelnut cream. Chocolate with Oreos. Chocolate cheesecake with brownie chunks. Chocolate icebox cake. Chocolate with raspberries. Chocolate with white chocolate. Chocolate with dulce de leche. Chocolate with banana cake.

Recipe, Tips

how to poach an egg, smitten kitchen-style

I am tortured by two opposing forces in my life: the fact that I love poached eggs–on anything and everything, from asparagus to slow-roasted slices of tomato, crisped cups of Canadian bacon, black bread, I could keep going… — and the fact that I’m terrible at making them.

Recipe

grilled eggplant with caponata salsa

I spend a good lot of my spring, summer and fall weekends on my friend Jocelyn’s roof. Not only do we get to catch up with friends, drink an unthinkable amount of pink wine and/or Pimm’s cups, shoot awesome pictures of sunsets, Joc has a consummately awesome grill, allowing us all of the summer deliciousness we’re deprived of in our Manhattan apartment. It’s a good deal if there ever was one.