I’ve said this before and I’ll say it again, a musical can be built around the poetry of Ezra Pound.
Wait, that was a ridiculous line from last week’s Smash (as recapped, hilariously, by Rachel Shukert here). What I meant to say was: I’ve said this before and I’ll say it again, it’s worth knowing how to make a curry. I’ve done it with chickpeas, I’ve done it with cauliflower, and today I’ll show you how to do it with a sweet potato.
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This is hard so I need a second. (Ahem.) Ok, my name is Adam Roberts and I have a problem. It started when I began cooking nine years ago and Sara Moulton said on the TV that you should blot your chicken before it goes into the oven to help the skin crisp up. I’ve been blotting ever since. But not just blotting and not just chicken. Paper towels are a constant in my kitchen–I use them to swipe the counters after cooking something messy, to pat vegetables dry after rinsing them under the sink, to line a mesh strainer when draining yogurt or ricotta–you name it, paper towels can do it. And I’m addicted.
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Hey gang, I’m in New York for 10 days and I’m looking for some new places to check out while I’m here. Where should I go? What should I eat? I’d prefer inexpensive places, but don’t be shy with your suggestions. There’s a good chance something you write in the comments right now will become a post next week…so get to it! And thanks.
When we had guests staying with us last week, and more friends popped over, I found myself making big dinners for everyone and I loved doing it. The idea was to serve up lots of stuff with more stuff on the side (like I did on Taco Night) and the biggest hit of all was this dinner I made of chicken, hummus, Israeli salad, pita and–on the side–that bright green condiment known as schug. People couldn’t get enough of it including me.
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Hello your honor,
My name is Reese Witherspoon–Academy Award winner Reese Witherspoon. I am so embarrassed to be standing in front of you today after having been arrested for disorderly conduct in Atlanta; almost as embarrassed as I was at the premiere of This Means War. What: you didn’t see that movie? Join the club. Anyway, please don’t consider this bribery–oops I said the “B” word–but I baked you a batch of my famous blondies. Get it? Because I’m a blondie? (Well not in my mugshot.)
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Turkey and cheese is a sandwich staple for many people in this universe except I’m not one of those people. That’s because the idea of biting into soft turkey while also biting down on soft cheese totally skeeves me out. Soft on soft is absolutely the worst offense a sandwich maker can commit next to using mayonnaise but that’s a totally different conversation so let’s not get sidetracked. Let’s talk about the sandwich you see above.
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Hold your ears, short ribs, and hide your eyes pork butt: lamb shoulder is quickly becoming my favorite cut of meat to cook at home. I’ve sung its praises before here on the blog, but lately I’ve been on a real lamb shoulder kick. I made April Bloomfield’s version for a crowd recently and they all went nuts for it (hers has anchovies in the mix, which show up in today’s version in the olive tapenade; anchovies and lamb make a surprisingly good match) but even the simplest version–today’s comes from my friend Clotilde–can still wow. And now that it’s spring, it’s a perfect thing to serve along with white beans (traditionally flageolets) and a zesty olive tapenade.
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Four-Hour Lamb Shoulder with White Beans and Olive TapenadeRead More »
“Write the things that matter to you most” is what a writing teacher somewhere is telling his or her classroom of students. This is great advice and I am heeding it right now when I tell you: I am disappointed in this parsley-scented soap. I bought it at Bed, Bath & Beyond a month ago and squirreled it away for when we ran out of the lavender-scented hand soap. When that day came, I eagerly threw the lavender into the trash and removed the parsley-scented soap from the cabinet. This would be the moment, the moment I would find out what it’s like to use parsley-scented soap.
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I Am Disappointed in This Parsley-Scented Hand SoapRead More »
