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 …
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 …
Now that’s a crispy latke!
Let me apologize immediately for the poor photography, but I have a very good excuse. An all-out hanukkah latke binge is something I look forward to every year. I wanted to get myself on the outside of those latkes immediately, and you should actually be amazed that I stopped to take a …
Potatoes and alioli
Garlic, garlic and more garlic. Eat this before an episode of True Blood and you’ll sleep better. But maybe don’t serve it on a first date.
is a close Spanish cousin to the French . It is a simple home-made mayonnaise which comes together in just a few minutes. You can serve …
Salad of parsley, persimmon and black olives
Persimmons are excellent right now. I was casting about for something refreshing and vaguely Spanish to serve with this rich dish of fideos, and hit on the idea of using persimmons in a salad that I usually make with blood oranges later in the winter.
The two common varieties …
Paella Cakes with Manchego and Candied Seville Orange Peel
I made these paella cakes as the vegetarian entree for our big family Thanksgiving, and they were… fine. They didn’t hold up so well to reheating, and I didn’t have all of the flavor components in place. I had some of the rice left at home and …
Have you ever been at a party and started talking about, say, your new-found appreciation of painting, only to find out that the conversation partner who has been politely humoring you is the curator of the Met? That’s a little bit how I felt reading Paul Bertolli’s Cooking by Hand, which I learned about from …
