Things To Stir Into Your Oatmeal

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It’s hard to follow up a post about pushing the genre of food blogging forward without feeling self-conscious. So let’s talk about oatmeal.

Do you like oatmeal? I love it. On Sunday mornings, sometimes I’ll make my Sunday Morning Oatmeal where I cook the oatmeal in milk, stir in butter, and top it with nuts, dried fruit and honey. When I’m feeling innovative, I’ll noodle around with the components and come up with something like my Oatmeal with Ginger, Coconut Milk and Lime. Mostly, though, I just cook oatmeal and then stir something into it–which is what this post is about.

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Honey Butter Biscuits

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Andrew Carmellini, in his new book American Flavor, shares a biscuit recipe that he calls “the world’s best biscuits.” This is a bold claim, even for a chef as revered as Carmellini, but in his defense, when he started serving biscuits (and fried chicken) at his pre-The Dutch Italian restaurant, Locanda Verde, the critics gushed. In fact, while working on a different book proposal, I called Carmellini to have him coach me through biscuit-making on the phone. The man knew his stuff.

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The Taste Test: Honey

Ok, folks, time for another Taste Test. I know some of you are wary of the unscientific nature of this project, but science was never the intention. Think of it more like hanging out with me in my kitchen as I taste stuff. And this week we’re tasting honey: clover honeys from Brazil, New Jersey and the Union Square farmer’s market. Which will I like the best? Click “play” and find out.

Previous Taste Tests: Water, Eggs, Chocolate, Chardonnay, Peanut Butter.

Yogurt with Walnuts, Raisins, Honey & Mint

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As a kid, I felt the same way about plain yogurt as I did about white crayons: why do these things exist? Who would eat plain yogurt? Who would color with a white crayon? What kind of sick, twisted soul would find these things appealing?

As an adult, I still feel the same way about the white crayon–Why does it exist? To color on black paper? Who has black paper?–but I’ve had a change of heart about plain yogurt. Especially now that I’ve discovered plain Greek yogurt, which is thick and rich and, when paired with other flavors, very satisfying as an afternoon snack.

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The Elvis Dog

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Inspiration strikes at the strangest moments. Like Newton under the apple tree, you might be daydreaming about “The Golden Girls” episode where Dorothy’s friend has a lesbian crush on Rose and BOOM–you’ve invented gravity!

Such was the case for me, last week, while grading student work in my Gotham Food Writing class: I had the sudden, inexplicable urge to stick a banana in a hot dog bun, schmear it with peanut butter, drizzle on honey and call it “The Elvis Dog.” This was a great moment in human history.

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