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I wanted to post this recipe before the rhubarb season escapes us. It’s pretty late now, but it’s still findable in small quantities, and really that’s all you need for this cake. I’m also pretty certain that it was be almost as good without the rhubarb filling, or with some other seasonal crop in there, like cherries or berries. Why not? Continue reading
And here’s the second recipe for caramel candies (to see the first one, click here), from the archives of Gourmet magazine. I found they took longer to make than the first recipe, but maybe that’s because I made them second and was already standing around the kitchen for too long. Continue reading
I know I should have posted these before Shavuot so you could impress your hosts with homemade candy (yes, these have to be dairy), but I didn’t have much time to upload pictures and write down the recipes because I was busy wrapping 97 individual caramels. That’s right, 97…so making caramels was fun and my house smelled like a candy store (which may be better than smelling like a bakery, I’m not sure yet), but next time I’m going to invite some friends over to wrap them with me. Continue reading
Please welcome the lovely Leat, who turns 24 today, as we share a delicious sandwich whose ingredients we never thought of combining. Happy birthday, Leat!
I usually get one of two responses when I tell people about my favorite breakfast sandwich: “well I like cream cheese, and I do like avocados,” implying that they are game to try said sandwich, or a confused look, implying that they are confused by said sandwich. The only reasons not to try this deliciousness would be because you either hate avocados (fie!) or cream cheese (more understandable). Continue reading
Is there a better way to celebrate your oldest friends, a hot NYC summer day and the awesome strawberry season that we’ve been blessed with than strawberry sangria? I couldn’t think of one, so when my elementary school crew was coming over to my apartment for a dinner party, I conjured this recipe right before my friends started to show up and we sipped sangria until we were ready for dinner.
I’ve never had rhubarb before today!
It’s always interested me, mostly because of the color and the fact that it’s usually paired with strawberries (because they’re in season at the same time, not because they have a similar taste, which they don’t). Rhubarb is actually very tart. I had to sweeten this dessert with a bunch of sugar before being able to eat it. In the end we all loved it, especially topped with strawberry ice cream.
I love baking breads, and wanted to venture away from the boring white breads, whole wheat breads, challahs, and sticky buns. I wanted bread with flavor, something that wasn’t simple, and something that would definitely impress visitors (because really, anyone can make white bread).
When I decided on rye bread, I thought I was set. I wrote up a shopping list and was ready to try it the next day. But no rye flour at Shop Rite, no rye flour at Whole Foods, and no rye flour on Fresh Direct. I couldn’t even find a normal amount on Amazon! I thought I would never make rye bread…I finally went to Westside Market on my way to class one night and found some Bob’s Red Mill dark rye flour. Perfect! I thought about baking this bread during class and on my train ride home. I woke up early the next day and got to work. I continued working, and then worked even more, up until I had to leave for class the next night! Continue reading
I have to admit that I don’t get any magazine subscriptions. Not even food ones. But that doesn’t mean that I don’t like to look at their holiday-themed and seasonal ingredient inspired meals! So I look at the Gourmet and Bon Appetit archives on epicurious. When I had some squash that I knew wouldn’t last long (I don’t even remember why I bought it) I browsed through some recipes until I found this and although it interested me enough to add to my recipe box, I needed to make a lot of changes.
Don’t have time to make a delicious fish dish? Think again! Cooking in foil or parchment paper is a quick and easy method, plus it’s very forgiving. I made mine with salmon, whole wheat couscous, veggies, and white wine. I got the idea from Alton Brown, obviously. He has a blackboard full of ideas on pouch cooking in this episode.
Black and white cookies are SO New York, but when you’ve lived here all your life, you don’t even know that people from outside this city can’t walk down any street and buy these delicious mini-cakes. People from all over the country talk about loving these cookies and stocking up when they’re here, but me, I hardly ever buy them from the store. They’re never as good as they should be, sometimes too sweet, sometimes too hard, and other times just gross (as with a lot of packaged sweets). So I took on the task of making them myself, and boy, I’m glad I did! Continue reading