I’ve got something I’m excited to share with you. I’ve been working on it for a while, and finally figured out how to fit it in here. If you’ve been reading this blog for long, or if you’ve ever cooked with me, you know I believe fiercely in messing with recipes. I’m more likely to [...]
The title is misleading. This isn’t really bruschetta – I had no good bread on hand when I made it. As you’ll see in the picture, I made it in one large dish, instead of individual servings (that’s polenta, underneath). But it was meant to go on bread, and would have, if I weren’t too [...]
Amanda, over at the Internet Food Association, posted this week about her success in making risotto – her “Everest,” a dish that has always intimidated her. I’m pretty sure everyone has foods like this. I’ve never worried about risotto, and as a vegetarian I happily don’t need to deal with things like de-boning chicken, but [...]
This “recipe” comes from my friend Lee (@mr_butlertron), who is an amazing cook and wrote this… recipe? essay? stream-of-consciousness story?… about the soup he made for dinner the other night. It’s full of improvisation (if you’re a regular reader, you know I’m all about improvisation) and I love how he captures both the excitement of [...]
Now, as much as I advocate experimentation in your cooking, I don’t recommend randomness. If you’re going to do something off-the-wall, make sure you have a good reason, even if the reason is just to see how the flavors go together. If you want to put bacon in your martini (and I know people who [...]
In college, I invented a dish I called “apple tofu.” I was very proud of myself; it was the first recipe I’d ever made up on my own, and I thought it was pretty tasty. It was basically chopped-up apples, simmered with cubed tofu until they got soft and the tofu picked up the apple [...]
I’ve been posting a lot about blueberries, because they’re bountiful (but soon to be out of season), delicious, and adaptable. This is my newest creation: Southwest Blueberry Soup. This recipe has been beating around my brain for a few weeks (I mused about it when I made a more dessert-like blueberry soup), and tonight I [...]
This weekend featured a surprising number of experiments in my kitchen. Blueberry soup I’d seen a few recipes for blueberry soups over the past week, and it seemed like too much of a coincidence not to try it. It’s incredibly easy: simmer and blend the berries, chill, stir in yogurt. It made a nice and [...]
Three cooking adventures came out of this weekend: My first attempt at making yogurt! I’ve been planning to do this for a while, and finally got to it since we had an abundance of milk. It’s surprisingly easy. I used my favorite farmer’s market yogurt as a starter. I love foods that live forever: yogurt [...]
My long-standing but unproved thesis is that pancakes are the ultimate adaptable food. They’re great. The base is just flour and eggs, with a few extras thrown in for texture and flavor; you can even use different flours to make multigrain pancakes, though they tend to be heavy. For breakfast, you can put tons of [...]