I read Sophie Mann-Shafir’s “Granola Bars With the Works” (March 23, page B4) with interest because I love granola bars and I, too, have struggled to find a recipe for […]
Recipe Box
SNACK TIME
Granola Bars With the Works
Pistachios, cherries, and chocolate chunks come together in not-too-crumbly, not-too-sweet squares
This all started with Edouard Fontenot’s Indie-adapted Eleven Madison Park granola. I had to stop making it this winter because when I had it on hand it took over as […]
NEW ORLEANS DISPATCH
A Friday Fish Fry, Hold the Sacrifice
Crisp fillets with a hint of warm spices are a fine fast-food tradition
NEW ORLEANS — After the many indulgences of Mardi Gras, the Archdiocese of New Orleans publishes a list of antidotes in the Times-Picayune — “fish frys” to fill the Fridays […]
FAMILY RECIPE
An Eggplant Parm That’s as Good as Mom’s
Take it from Rosalie: peel the eggplant, make your own marinara, and don’t use too much cheese
Saying that your mom’s eggplant parm is your favorite thing to eat is like admitting that the Mona Lisa is your favorite painting. It’s a well-deserved classic, of course, but […]
FROM THE LARDER
Fondue Baked Into a Winter Pie
On a trip to France, ‘unexpected events’ are met with the comfort of cheese
In the end it will be the cheese that kills me. Not the red meat. Not the gin. Well, maybe the gin, a little, but mostly the cheese: hard or […]
FROM SCRATCH
While Short Ribs Simmer, a Kitchen Memoir Takes Shape
A soup to accompany a writer’s weird limbo
There’s a marked difference between the menace of blizzard snow, icy and gravelly against the window, and what’s happening here today. Today, the sun is just barely shining through the […]
COOK’S KITCHEN
Nun’s Farts Are Dunkers to Sigh For
A donut devotee makes heavenly fritters for Fat Tuesday
Mardi Gras, a.k.a. Fat Tuesday, is next week — the last hurrah before the 40 days of fasting and self-reflection of Lent begin, for those who observe it. Besides prompting […]
THE ESSENTIALS
Two Cooks in the Kitchen
When love means ‘That’s Italian!’
It’s not always easy for two cooks to coexist peacefully in one kitchen. A neighbor of mine, a well-regarded French chef, lets his partner’s Thai cooking rule at home. In […]
THE BREAKFAST BEAT
Good Morning, Shakshuka
Starting the day right with garlic, tomatoes, spices, and eggs
Starting my day with pancakes always put me in a moody, sugar-laden stupor. And I never could get behind a bowl of cold cereal for breakfast. Even when I was […]
COOK’S KITCHEN
A Dumpling to Keep You Cozy Through a Long Winter’s Night
Practice makes for perfect, pillowy potato gnocchi
January’s sun sets smack down in the center of Blackfish Creek tinting the clouds beyond my back window a cotton-candy pastel. It’s stop-in-your-tracks gorgeous Cape Cod light. And every bit […]
THE ESSENTIALS
One Chicken, Three Dinners for Two
Rice and greens transform broth into a fine Italian soup
I remember my grandmother — all four-feet-eight of her — standing tall before the grocer, as he rang up her order. “No, sir! I will not pay 59 cents a […]
FROM THE LARDER
Congee’s Good for Anything That Ails You
A silky rice porridge is a palette for color, crunch, and heat
As the Outer Cape’s long trek to spring begins, Christopher and I are grateful for the reprieves we’ve had this year from winter’s cold grip. A good number of magically […]
COOK’S KITCHEN
Gougères Are the Little Black Dress of Hors d’Oeuvres
Simple and elegant crisp-tender cheese puffs are the ideal bites with bubbly
Of all the dips, spreads, noshes, and nibbles I have served, there is one that I make for holiday parties year after year: gougères. They always get raves. Gougères are […]
FORAGING
A Restorative Sip for the New Year
White pine needle tea is ‘like drinking the forest in winter’
My friend Ingrid Bratberg knows all the best places to find stinging nettles, wild onions, blackberries, and elderflowers. Ingrid’s a professional baker by day — her shortbread is legendary — […]
KITCHEN CULTURE
There Is Soup and There Is Borscht
A Ukrainian Christmas tradition takes on new significance
Yuliia Svieshnikova has always prepared borscht, one of the 12 traditional Christmas dishes of her native Ukraine, on Jan. 6. That is Christmas Eve on the Julian calendar, which Ukrainians […]
