Garlic and Thyme Monkey Bread with Spicy Tomato Sauce

just-baked monkey bread

This past fall, a friend who was traveling, cooking and eating her way through Italy, sent me the loveliest book: Pasta, a collection of recipes from the kitchen of The American Academy in Rome. She had learned about the book and the story of the Rome Sustainable Food Project during her travels, and found the recipes in the book, many of which she made during her stay, matched the food she was eating out and about on a daily basis. [Continue reading]

Soft and Chewy Chocolate Chip Cookies

soft and chewy chocolate chip cookies

I need another cookie. You?
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Slow Cooker Flageolets, Gratinéed | Also, Bread Bowls

gratinéed beans

In the span of two weeks, I have managed to deplete a many-years-old supply of dried beans, freeing my pantry of half a dozen half-filled boxes and countless rubber band-bound bags (some holding mere tablespoons of beans). Yes, you guessed it, I have my slow cooker to thank for this small but very satisfying feat. The rebuilding has begun — just ordered more gigantes and flageolets — and it feels good.

What can I say, I’ve become a crockpot-for-beans evangelist. Here are a few things I’ve learned these past two weeks: [Continue reading]

Slow Cooker Gigante Beans with Tomatoes and Pancetta

stewy slow-cooker gigante beans

In a recent Dinner, A Love Story post, Jenny Rosenstrach captured my exact experience and thoughts regarding crockpot cooking. In sum, despite seeing the appeal, she has not had great success.

I have owned a crockpot for 10 years — received one as a wedding gift — and every winter, I break it out once, only to make something good but not great. Let’s just say no recipe this past decade has left me drinking the crockpot Kool Aid.

Part of the issue for me is that often the recipes don’t feel easier. If a recipe calls for browning meat in one pan, then finishing it in another, that means I have two pans to clean, not one. And I don’t understand the crockpot recipes that call for canned beans — isn’t that the beauty of canned beans? That the long, slow cooking has already been done for you? I own a cookbook dedicated to crockpot cooking, which includes a recipe for poached eggs, which, start to finish, take 45 minutes. Why?

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Homemade Bialys

bialys

This past fall, while teaching cooking classes, I met a man named Len, who loved to bake and who always showed up to class a few minutes early, ready to help with any remaining prep work, always with some sort of baking adventure to recount.

Before the last class, Len asked me if I had ever made bialys, which he had learned to make at a “bagels and bialys” cooking class held at the local community college. I hadn’t but noted I had made bagels once years ago and remembered it being kind of a process. Len assured me bialys were much simpler to make than bagels — no boiling required — and sent me the recipe later that night.

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Using Your Juicer to Make Broths | Plus, Two Weekend Baking Ideas: Liege Waffles & Swedish Snack Bread

bowl of carrot somen haddock soup

Santa (such a gem!) brought me a juicer for Christmas. Shortly after exploring the world of fresh beet, carrot and apple juices, I made a Jean Georges Vongerichten carrot broth seasoned with lemongrass, chilies and lime, a recipe from a cookbook, The Chefs of the Times, I’ve had for years.

The broth, which takes no time to make (if you own a juicer) tastes incredibly complex for containing so few ingredients, and thus far our favorite way to use it is with Japanese somen noodles, which cook in 3 minutes, and broiled haddock (so good! also sustainable and affordable). The recipe/article is over at Food52: What to do with an Overload of Carrots.

If you own a juicer, I’d love to hear your thoughts re juicing. I have been loving mine but every time I use it, I shudder a bit at the waste shooting into the trash receptacle. I know I am getting good vitamins and nutrients from the juices I’ve been making, which isn’t actually why I do it — I just like the taste — but I feel a little bit wasteful at the same time. Thoughts?

Also, this David Sedaris piece, partially related to juicing, is hilarious.

Finally, last weekend I had two baking successes that I think you might enjoy. [Continue reading]

Hot Crab Dip & A Few Ideas for New Year’s Eve

hot crab dip

Shortly after volunteering to bring baked fontina to a casual New Year’s Eve gathering with the neighbors, fear of becoming a one-trick pony sent me back to the drawing board.

So I scoured my favorite hors d’oeuvres cookbooks and files and pulled out a recipe — Martha Stewart’s hot crab dip — I have been meaning to make since last February when I read The Wednesday Chef describe it as the “number one most delicious thing [she] made over the holidays.” Sounded like a winner.

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Watermelon Radish, Orange & Goat Cheese Salad

watermelon radish, goat cheese and cara cara orange salad

So much to do, so little time!

I hope you all have yummy dinners in the making for the days ahead. Tonight I’m making Balthazar’s Moules à la Marinière, an on old favorite that takes no time to throw together, peasant bread, and this salad, a mix of paper-thin watermelon radishes, Cara Cara oranges — so sweet and pretty — toasted walnuts and goat cheese, dressed with shallots macerated in vinegar, olive oil, and chives.

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Limoncello and A Few Other Homemade Gift Ideas

limoncello and cream

When my grandmother was alive, I learned to be careful with my words, especially when paying any compliments.

If I told her I liked her raincoat, five minutes later she would have snuck it into the trunk of my car. If I admired her olive bowl, I would later find it wrapped in paper tucked in my suitcase. If I spent too long thumbing through one of her cookbooks, it soon would be mine.

I was reminded of this feeling earlier this month when Ben and I spent the morning at our friend Jim’s mother’s house learning how to make prosciutto. Before we began, Antonietta showed us the cold room of her basement, where prosciutto, capicola and week-old sausages hung from the ceiling, homemade wine aging in carboys lined the perimeter, and mason jars of homemade tomato sauce, roasted peppers and pickled vegetables filled a closet floor to ceiling.

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Holly’s Challah

round challah

This fall, a quest to make apple cider challah had me reducing cider by the gallon, watching video after video on youtube, making French toast every other morning.

I had a post nearly ready to publish, but in the end, I just wasn’t satisfied. The loaves looked pretty and tasted good, too, but the final product didn’t warrant the work or cost involved in reducing the cider. So I took a break from all of my challah making, stashed the loaves in the freezer, and returned to eating my apple cider donuts without thinking about any other apple cider offspring.

But about a month ago, the subject of challah came up with my friend Holly, who told me she had a great recipe, one she learned from her friend, (a wife of a rabbi), and she offered to show me how if I were interested. Umm, yes, please.

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