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Rhubarb: It’s Not Just for Dessert!

Rhubarb is back in season. I got my first bunch of it last weekend at New York’s Union Square farmer’s market. The sweet-tart smell of it cooking makes me happy. A little cinnamon, a little sugar, and in under fifteen minutes you have a tasty compote that goes beautifully with whipped cream or Greek yogurt. […]


Seared Liver

Learning to Like…Liver

Recently my doctor told me that my iron count is low, and that it was time to do something about it. She said that I could either take iron pills, which have the unpleasant side effect of making one “stopped up,” or I could start eating liver. Being an adventurous eater, I chose the latter. […]


Pickled garlic

Pickled Garlic

You’ve tasted garlic roasted, steeped in olive oil, and raw in pesto. Now try the tangy, crisp sensation of garlic pickled in vinegar. If garlic is your favorite seasoning, like it is mine, this way of preparing it might be a revelation for you. Pickling garlic is simple. The most important ingredient is good quality […]


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Herb Vinegar

Ever see those fancy bottles of herb vinegar at the market, flavored with everything from chiles to garlic to fresh herbs? Well, you can make them yourself at home! The big decision you need to make is what ingredients you’ll use to flavor the vinegar. A good place to start is your herb and spice […]


Chile powder, old and new

When To Replace Herbs and Spices

Have you ever heard that you’re supposed to replace your dried herbs and spices after one year? Well, that’s what the experts say, but who goes through spices that quickly? The bottom line is that there are some dried seasonings that last longer than others, and there are ways to extend the shelf life of […]


Pizzelles

Make Pizzelles!

A pizzelle is an Italian wafer cookie that’s usually flavored with anise, like many Italian cookies. Pizzelles can be eaten with a  cup of coffee or tea, smeared with jam, dipped in chocolate, or sandwiched around a scoop of ice cream to make a crisp and light ice cream sandwich. I just got a pizzelle […]


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Go Ahead, Eat Cheese, But Make Sure You Exercise. An interview with Sarah Copeland, author of The Newlywed Cookbook

My friend Sarah Copeland (edibleliving.com) just published The Newlywed Cookbook (Chronicle Books, January 2012), a scrumptious guide to cooking for the first years of marriage. Although it’s written for couples, and contains all kinds of tips for feeding your “better half,” the book is a collection of classic recipes that anyone would want to make […]


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Grated Beet and Baby Spinach Salad

Here is a salad to shake you out of the winter doldrums! It’s crunchy, it’s colorful, and it’s got a tangy-sweet dressing that will make even raw beets taste good. I happen to really like beets on their own, but their earthy taste benefits from being paired with fat and acid even more. For example, […]


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Swedish Rosettes, A Dessert that Knows No Borders

I was recently given a Swedish Rosette set by a Persian relative. She gave it to me so I could make the Persian pastry nan-e panjerehi, translated as “window bread” because of the tiny hole shapes in the pastry. It turns out that this most delicate of fried desserts is neither exclusively Swedish nor Persian. […]


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Instead of Ice Cream, Make Semifreddo!

A semifreddo is a sweet, frozen mousse. You make it almost the exact same way that you would make ice cream, except you don’t need an ice cream maker. Semifreddo means “half-cold,” or half-frozen, in Italian. I think this is because it contains eggs and whipped cream, so it doesn’t freeze solid into a block […]