I wasn’t the pickiest child ever, but I had strong opinions about food. I knew to pick my battles—there was no way that I was going to leave peas behind uneaten—but my mother was kind enough (or too annoyed to be bothered) to force me to eat the things that I truly detested. Maybe she … More A snack and a supplement
The muffin obsession continues apace. I fiddle obsessively with recipes, reducing sugar with abandon, increasing spices with impunity, and shuffling ingredients as the whim suits me. However, I have only recently started building recipes from scratch, and although it has increased my rate of epic failure in the kitchen, there is little that’s more exciting … More First time’s a charm … again
The occasional package of ramen noodles is all well and good, and I could eat quick-and-mindless pasta al pesto or mascarpone three or four nights a week without complaint, but after several crazy weeks, I was craving some lazy time in the kitchen. I would have been happy doing something, anything but washing dishes—I’m not … More In pursuit of real food
Were you thinking, perhaps, that cranberry sauce wasn’t worth the effort this year? That the recipe on the back of the bag didn’t turn out much better than a can, or that the solid mass of ribbed, jellied sauce that slurps out of the can would make up for what it lacks in pure amusement … More Short and sweet-tart
Mexican Chocolate Shortbread Cookies These cookies are not too sweet—a common occurrence with my desserts, to be honest—so if you like sweeter cookies, you may want to add a few extra tablespoons of sugar. These cookies would be fantastic with a café au lait or an espresso, but they stand alone just fine. An added … More Mexican Chocolate Shortbread
Cold Crab Dip Inspired by Jerry’s Meats Note: if you choose to use artificial crab, please take a look at the ingredients and buy the most environmentally-friendly variety you can find. Many varieties of articifical crab are made with overfished or farmed varieties; Wild Alaskan Pollock is a good-tasting, well-managed fish (listed as a “good … More Crab Canapés
Salsa Romesco Romesco can be served with seafood or grilled vegetables (green onions are traditional) – I adore it tossed with some additional olive oil on hot linguine or fettuccine. 3 large red bell peppers ¼ cup raw almonds ¼ cup raw hazelnuts ½ cup olive oil, plus additional for drizzling 1 guajillo chile or … More Salsa Romesco
Marionberry Jam with Candied Lemons (inspired by Christine Ferber) Due to a naturally low pectin level, blackberries and their kin need longer boiling than some fruits. Luckily, the flavor of these fruits holds up very well to longer cooking times. (Update, September 2016: this also is excellent with blueberries, huckleberries, or a mixture of the … More Marionberry Jam with Candied Lemons
Chilaquiles Serve these with scrambled eggs and frijoles for a savory, filling brunch or lunch. Accompany with guacamole, crema mexicana*, salsa, and thinly sliced cabbage. 12 corn tortillas, preferably stale, cut into 1 inch strips or large wedges mild oil for frying 6–8 dried guajillo chiles 2 large roma tomatoes 3 cloves garlic, peeled and … More Chilaquiles
Cherry Clafoutis adapted from the Larousse Gastronomique Some recipes recommend cooking the cherries with a little bit of sugar before putting them in the pie dish; I think that would have resulted in overcooked cherries, but it might be necessary if your cherries are not nice and sweet. Also, feel free to pit your cherries … More Cherry Clafoutis
the procrastikitchen 