It turns out, to my great relief, that my mental state in the kitchen does not necessarily reflect what finally comes out of the oven. Today started out a bit frazzled, and far from the relaxation that baking often provides, it only served to tip me over the edge into crazy. I ended up flitting […]
For more than a month, I’ve been wanting to make this plum galette that David Lebovitz featured in one of his posts about the fortieth anniversary of Chez Panisse. And for more than a month, for one reason or another, the stars have not aligned. I didn’t have time when I was in Los Angeles […]
Sometimes I cook because I’m excited about a new idea. Sometimes, it’s because I’m hungry, or because I want something specific, or because I want to impress my friends, or because I’m guilted into it by Sarah, who tells me: Really? You want to order in again? Didn’t we just get a bunch of vegetables […]
Warning: I don’t know anything about canning. And I don’t know whether this recipe is appropriate for canning. If any of you can figure that out, let me know. Because it is definitely jam that is good enough to preserve. (UPDATE: I have in fact canned this recipe, and it came out just fine, and […]
My Valentine’s gift for Sarah was actually sort of a Valentine’s gift for me. I don’t really like white chocolate. But for a long time now, I’ve had it in my head that truffles, filled with honey-saffron white chocolate ganache, with a dark chocolate shell on the outside, would be lovely. Sarah was luke warm […]
As a follow-up to my braised lamb post, I thought I’d write up another recipe that features cubeb as a prominent flavor. I know, I know. Cubeb is a lot like pepper, and it’s kind of weird to put pepper in a dessert. But go with it. It’s good stuff. For the Filling: 8 apples […]
This is one of those desserts that looks complicated, but is super easy. From start to finish, it takes about a half hour of work, plus an hour of refrigerator time. My only caveat is that it contains raw eggs. It’s really no biggie so long as your eggs are fresh. But you might not […]