Dip into the archives of my blog, go way back, and you’ll see that at the very beginning one of my very first gastronomical spirit guides was Amanda Hesser. I read her book, “Cooking For Mr. Latte,” while studying for the bar exam (here’s my 2004 post about it) and then proceeded to cook my way through the book. I’ve made her vanilla bean loaves, carrot fennel soup, chicken roasted with sour cream and mango chutney, salt and pepper shrimp, and, of course, the almond cake that is my go-to dessert when I’m entertaining distinguished guests.
People who live in warm climates aren’t allowed to eat pancakes.
It’s true: pancakes are for cold winter mornings, still in your pajamas, curled around a space heater and holding your coffee mug close to your face. Pancake batter is basically cake batter and the only way you can justify eating cake at the start of your day is to keep warm; so Floridians, stay away. This recipe is for those of us who saw our breath this morning.
In case you haven’t noticed, food blogs, food magazines, food networks and the like love Thanksgiving. They love it because, for once, the nation is intent on cooking dinner. For 364 days out of the year, that’s mostly not the case–what with fast food and frozen dinners and all the other instant options at our fingertips. But Thanksgiving? Thanksgiving is something you’ve gotta cook. That is, unless you’re me.
It’s no secret that I’m a big fan of Amanda Hesser’s. I’ve been cooking her recipes–from her vanilla bean loaves to her carrot fennel soup–for as long as I’ve been cooking, really. Which is why I’m so delighted that Amanda and her friend Merrill Stubbs have joined our ranks here on the world wide web. Check out their new site Food52: a fun, interactive recipe resource that allows you to submit recipes, vote for recipes and help shape an actual cookbook that’ll be published at the end of a year. I really love the videos of Amanda and Merrill cooking together (like this one of them cooking fish): it’s refreshing to discover that the authoritative voice behind the New York Times Magazine food section is just a normal person like you and me. With an incredibly nice kitchen.