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 …
I grew up in Louisville, Kentucky. In the 1970s. Not gonna lie to you. At that time it was pretty much a gastronomic wasteland, except for the not inconsiderable charms of Waffle House. Scattered, smothered and covered.. but I digress.
Bourbon has always been one of Kentucky’s greatest exports. Even in the dark days, there was …
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 …
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 …
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 …
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 …
Vegetarian Lasagna Recipe with Spinach and Ricotta Filling
Vegetarian lasagna (aka veggie lasagna) might be a bit of a cliche, but everyone loves it, and it has the great advantages that you can do it ahead for a crowd, and it finishes in the oven, so you can concentrate on your guests.
I make mine without a …
