If you go into the back of my car, which you can’t really do right now because it’s in the shop (car accident; see my newsletter for details) you’ll notice a layer of paper on the floor. On that paper, you’ll find handwritten directions to various destinations: Little Flower in Pasadena, the airport, etc. Why, in these days of endless technology, do I bother writing out directions on pieces of paper? Hold that thought for a second and come into my kitchen. You’ll notice pieces of paper magnet-ed to the fridge and flattened on the counter with recipes written out by hand. By hand? Who writes recipes out by hand?
Three recipes, that’s where I draw the line when it comes to sharing recipes from a cookbook. Anything beyond that, and I’m no longer advertising a book that you should buy and I’m just poaching recipes for my own gain. So it’s with great sadness that I post my third and final recipe from Marion Cunningham’s wonderful Breakfast Book. Together we’ve made her raised waffles (a recipe I actually got from Kim Severon’s SpoonFed but it comes from The Breakfast Book) and her Last Word in Nutmeg Muffins. Now comes another muffin recipe, but a peculiar one; a muffin that’s more fruit than muffin. And that’s what makes it great.
You’ve gotta admit, I cooked some really good things this year. So many, in fact, that narrowing this list down to ten took some work. But I’m confident that these ten dishes are the dishes that dazzled the most, the ones that made me pat myself on the back most vigorously, praising my myself in a British accent: “Well done, my lad, well done!” So join me for a gay romp through a year of cooking in my new L.A. kitchen.
After my New York Public Library event with Deb Perelman (there were 230 people there!), I’m rethinking my whole blog.
Somehow, through my aggressive questioning, I forced Deb to give up her blogging secrets. And the one that’s really staying with me the most is the fact that she cooks during the day to have daylight for her photos. That’s why her blog pictures always look so good. It doesn’t happen at night. My blog happens at night. Again, I have to rethink everything.
We’re on the road today (heading back from Palm Springs) so instead of leaving you dry with no food blog post, I thought I’d turn the tables and ask YOU to share your favorite recipe in the comments. Try to think of the recipe that you love the most then type it up down below; I have a feeling all of you reading this have some good recipes up your sleeves. Just don’t link to another recipe online: if you can type it up (and even better, put it into your own words) this comment section will have real value. As for me, my favorite recipe remains Cavatappi with Sun-Dried Tomatoes. I just can’t get enough of it. Have a great weekend, everyone!
Have you ever wanted to see all of my recipe archives laid out for you visually? Click here and check out my new Pinterest page. All my big recipe categories are there–breakfast, desserts, pasta and risotto–plus I made a page of my Most Popular Recipes of All Time. If you create a Pinterest account, you can invite your friends and pin your favorite recipes to your bulletin board; and I’ll continue to update my page as I continue to update my blog. Have fun browsing!
I make Caesar salads all the time and whenever I do, I forget to take pictures. Maybe it’s because it’s such a loosey-goosey process–how much garlic, how much anchovy, how much Parmesan & lemon is all a matter of taste–but, still, my Caesar salad is very good (as evidenced by this post). So, instead of waiting for the next opportunity to take pictures, I thought I would illustrate the process for you with a program I just downloaded called Paintbrush. Prepare to be amazed by my illustrious illustrating skills!
Oh blog, you poor, neglected thing, I’ve abandoned you for almost a week! I was in Washington, D.C. cooking with three chefs for my cookbook and before I knew it I was back and it was the weekend.
So let’s catch up. How’ve you been? As you know, I’ve been busy–scheduling, cooking, writing, traveling–but before I left for D.C. it was July 4th and I made dinner for my brother and his wife Tali. I made those ribs you see above; don’t they look good? They cooked for six hours in the oven wrapped in foil as suggested by that pre-eminent food scientist Harold McGee in this article for The New York Times.