Muffin-Tin Spanakopitza
A food writer without an oven is like a beauty queen without a pageant. A filmmaker without a screen. A politician without an election: You can lay the most spectacular groundwork, but with no way to finish, it’s all for naught. Welcome to my life. Halfway through my second batch of these babies, after the ...Keep Reading
Great Cookbooks for Holiday Gifts (Recipe: Quick Olive Focaccia)
Did you know that cookbooks make terrific holiday gifts? It’s true. Really. And I happen to know a whole group of food writers with cookbooks so varied, one of them should make almost anyone you know exceptionally happy. We all got together to throw a little virtual potluck today—each of us has cooked something from ...Keep Reading
Maple-Cinnamon Butter (for the best biscuits I ever made)
I have lost my writing mojo. It may have something to do with the insomnia that’s been raging for the last week or two—most nights I wake up sometime between 3 and 4, and don’t fall back asleep until dawn. At the moment I half-wish I were Malcolm McDowell in A Clockwork Orange; that third ...Keep Reading
Possibly the Most Versatile Bread Dough Ever
Waaay back in the TBS (Time Before Stephen), when I was a marketing exec at a book publisher and dreaming about opening a prepared-foods shop, I took some classes at the Institute of Culinary Education. It seemed like the smart thing to do, to get some actual training in a kitchen, to learn how to ...Keep Reading
Herbed Flatbread from Good to the Grain
If you read a lot of food blogs, I’m going to guess you’ve heard about Kim Boyce’s cookbook Good to the Grain: Baking with Whole-Grain Flours. It won Food52’s Piglet—their annual cookbook competition. Deb at Smitten Kitchen has blogged about it multiple times. Molly’s post about the Whole Wheat Chocolate Chip Cookies was almost enough ...Keep Reading
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