I have two recipes that I hope will brighten your day as they did mine. Iris and I made a chocolate tart this afternoon. We had to do it. The other day we tried a new lemon tart recipe from Dorie Greenspan’s book Baking: From My Home to Yours, and the lemon cream filling (which she […]
Like everyone else, Iris loves free samples. She also loves the term “free samples.” The other night I tried to give her a kiss at bedtime and she said, “No free samples!” They often have free samples at the meat department at QFC around lunchtime, whatever’s on sale this week. Iris will try anything they’re sampling. […]
The 2007 Saveur 100 issue is out, and among the usual roster of markets, restaurants, and weird touchy-feely things like #45 (“relaxing while cooking”) is a recipe I had to try immediately. It’s #47, it’s called Nassau grits, and it’s a specialty of Pensacola, Florida. If you’re a fan of smoked pork products and stone-ground grits, […]
When I was first starting out as a food writer, in 1999, it seemed like everyone was talking about short ribs. Every self-respecting restaurant had braised short ribs on the menu, except the Korean restaurants, which had grilled short ribs, and everyone proclaimed the economy and flavor of this—and I recall this phrase specifically—“neglected cut.” I […]
The other night, after Ants on a Tree, we had some leftover Samish Bay ground pork. Only half a pound, though. Not enough for a reasonable quantity of larb. Spaghetti and meatballs seemed like the way to go. Here’s what I know about meatballs. The less meat you put in them, the better they are. Fillers […]