Boyikos (aka Boyos de Queso) – Sephardic Style Cheese Biscuits – The Greatest Snack with a Martini Ever – Recipe

Boyikos in their natural habitat

Savory, crispy, flaky, cheesy. Boyikos are little cheese biscuits or crackers that every good Sephardic grandmother makes. You should learn how too, because they are quick and easy, and I don’t think a Martini ever had a better companion. Bring these to a potluck and I bet you come home with …

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Caramelized Raisin Sauce ala Michael Laiskonis

Michael Laiskonis is the executive pastry chef at Le Bernardin. He also manages to write two blogs in his "spare" time, which is awe inspiring. His Notes From The Kitchen tend to be somewhat philosophical, while the recently launched Workbook contains more off-the-cuff ideas. Both are required reading as far as I'm concerned.

Today in the …

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Pear-Caramel Ice Cream from The Perfect Scoop (by David Lebovitz) – Recipe and Cookbook Review

Pear-caramel ice cream from

I bought The Perfect Scoop, only a few months after I started blogging, back in the fall of 2007. David Lebovitz was already well established as a food blogger, living in Paris. The idea that a blogger could launch a book was pretty amazing to me. Of course, I later realized …

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Welcome To The Weeds

Friday night at Cafe Flora, and I’m working the pizza / grill station for the third or fourth shift. The past few times have been pretty straightforward, never more than a few things to make at a time, and plenty of slow moments when I could get my station back together and even help on …

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Buckwheat-Buttermilk Pancakes – Recipe

Buckwheat pancakes

Buckwheat pancakes have a place in the American imagination, but rarely at the breakfast table. When you do occasionally find them at restaurants, the percentage of buckwheat flour is so low that you can hardly taste it. Which is a shame, because the warm, toasty, nutty flavor is delicious.

Buckwheat is widely enjoyed in other …

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A Few Of My Favorite Food Blogs, Part 1

The community of food bloggers is quite amazing. We’ve got professionals taking a break from their speed racks, newbies making their first stir-fry, vegans and carnivores, molecular gastronomists and hardcore traditionalists. I thought I’d start out the new year by sharing a few of the food blogs that I regularly read, whether it is for …

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Savory Churros and Morel “Hot Chocolate” – Recipe plus an Invite To Dinner

This is one of the dishes I’m working on for my next “underground” dinner party. Cafe Flora (where I previously interned) has graciously agreed to host this time. The menu I’m working on will be Spanish, with both traditional and modern elements. (If you are interested in attending the dinner on Tue. 1/27, there might …

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