I am perpetually behind on reading my cooking magazines—usually, it takes me at least a couple months to even unwrap the plastic. They pile up on my coffee table until I tidy them up, when they move to the edge of a bookshelf, and then eventually, months after they’ve arrived, a fit of boredom spurs … More Tahini or not tahini? (No question.)
Things are … busy? overwhelming? exhausting? Yes. Mid-semester is best served with a Boulevardier. I was in denial through a warm and humid September and early October. As I waited in vain for my beloved crisp days and the crunch of leaves under my feet, all I can think about are soups and stews and … More Well-begun
What are you doing reading this? Seriously, go to your kitchen, find two pounds of fruit, and scroll down to the recipe. I’ve made it twice in as many days. I’m prepared to wager that this crumble is the nearest thing to fruit-dessert-perfection that I’ve ever made. It’s pretty clear from my recipe log on … More Post Haste
It’s been an interesting month. Between the neverending panic that I feel when I look at the news and the similarly-paralyzing fear that sets in when I try to write my dissertation, I’ve spent the last few weeks trying to figure out what I need, and how to get it. I’ve instituted evening moratoria from the … More Well-hydrated
There are things a-brewin’ in the Procrastikitchen. For one thing, I have a mostly-written recipe for potato and cheese vareniki, little Russian vegetarian dumplings that are so easy to make that you will want to make a whole tray of them, like I did, so that you can pluck a handful out of the freezer … More New Adventures
I’ve been thinking about writing about these cookies for years, and somehow I’ve never managed it. Eventually, I realized that it’s because I love them too much—no blog could ever express how perfect they are. They are the perfect holiday cookie, but they will make you want to bake spiced molasses cookies all year long. … More One Cookie to Rule them All
I’ve been taking a few days off for the holidays, and it’s mostly resulted in hours in my kitchen, watching Veronica Mars and going through more flour, sugar, and butter that I would have imagined possible. I have also been freakishly lucky in these baking endeavors. I could credit innate skill, or the capricious kitchen elves … More Boredom Baking is the Best Baking
This is the month when the foodie corners of the internet are flooded with vegetable side dishes. Sautéed, braised, and roasted, November is the month when we try to offset all the butter and carbs of Thanksgiving with root vegetables and brussels sprouts. Given my wholehearted love of vegetable side dishes (and my constant attempt to … More Good things
I had an epiphany the other day, and it involved broccoli. No, really. It’s taken me a while to come around to broccoli. While I wasn’t the pickiest of eaters as a kid, I didn’t have much of a taste for green vegetables. My mother and grandmother would typically make me have a full serving … More An epiphany
As someone who studies literature, I think about words a lot, and in autumn, that overlaps with the fact that I’m almost constantly thinking about soup. We have so many words for so many shades of meaning … and yet “soup” applies to a pretty stunning collection of foods. If you walked into a restaurant … More On language and soup
the procrastikitchen 