The Red Cat’s Quick Sauté of Zucchini, Almonds, and Pecorino
I actually read Frank Bruni’s review today–most Wednesdays I give up around the third paragraph, once I’ve confirmed yet again that he’s still.trying.too.hard. Reading the Bruni Digest is so much more satisfying. But I finished this one, because he reviewed The Red Cat, one of my favorite restaurants. And for once I not only understood ...Keep Reading
Now I’ve Seen Everything
In an email newsletter I get about the publishing business, I just read that Ten Speed Press has acquired Hostess’s The Twinkies Cookbook, “a compilation of recipes contributed by real people showing the many ways Twinkies can be used in cooking–both sweet and savory,” to be published next spring. Sweet and savory? It’s bad enough ...Keep Reading
Now I’ve Seen Everything
In an email newsletter I get about the publishing business, I just read that Ten Speed Press has acquired Hostess’s The Twinkies Cookbook, “a compilation of recipes contributed by real people showing the many ways Twinkies can be used in cooking–both sweet and savory,” to be published next spring. Sweet and savory? It’s bad enough ...Keep Reading
Strawberry-Banana Muffins
There are still so many gorgeous strawberries at the farmer’s market, I find it nearly impossible to avoid buying them by the armload. On Friday I picked up a quart at Union Square, and then yesterday I simply had to bring home another two (yes, quarts) at the much smaller market near my home. As ...Keep Reading
Sweet Potato Forest
OK, so apparently even sweet potatoes have a shelf life. This pair is probably two or three months old, and to be honest I forgot we even had them. When I went to grab a vidalia onion from our potato-n-onion basket just now, their spiny branches gave me quite a jolt–I swear, just a few ...Keep Reading
