Debbie Koenig
Madeleines, Shmadeleines: Kasha Varnishkes
“But when from a long-distant past nothing subsists, after the people are dead, after the things are broken and scattered, taste and smell alone, more fragile but more enduring, more unsubstantial, more persistent, more faithful, remain poised a long time, like souls, remembering, waiting, hoping, amid the ruins of all the rest; and bear unflinchingly, ...Keep Reading
Chocolate Cappuccino Wafers
Yes, I’ve said more than once that I’m going to lay off baking for a while. And more than once, I’ve proven how shallow my resolve really is. Now, I’ll prove it again. I bought a bag of flour the other day, because we had nearly run out. (Hmm, wonder how that happened?) But when ...Keep Reading
Oh, Give Me a Home: Cinnamon-Scented Buffalo Stew
Beef has never played a big role in my kitchen. While I enjoy a juicy-to-my-elbows burger as much as the next person, a hunk of steak or a giant roast has never made me swoon the way it does for so many others. It’s too plainly reminiscent of the animal it used to be, I ...Keep Reading
The Perils of a Late-December Birthday
So my birthday is coming up—it’s the 22nd, just 3 days before Christmas. This has typically resulted in some disappointing celebrations: When I was a kid, we were always on vacation from school, so parties were lame and sparsely attended. As an adult, everyone gets so caught up in preparing for the holidays that my ...Keep Reading
Sugar High Friday #3: Pumpkin Bread Pudding
Here in New York it’s been pretty dreary all week, varying degrees of cold and rainy, and when it gets like this all I want to do is hole up with something warm and filling. So far I’ve made Mushroom Barley Soup and oatmeal, baked challah and chocolate cappucino wafers (which I’ll post about another ...Keep Reading
