06/03/11 • SPRING TART

06/03/11 • RHUBARB & RASPBERRY CROSTATA From the May, 2011 Bon Appetit (click here to view the recipe) I’ve now spent about three weeks with the May issue of Bon Appetit and I’m happy to report that the new team there has breathed some much needed life into a publication that had grown a little stale. This is only their first complete issue so time will tell if it’s truly a sign of things to come, but after init
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05/31/11 • SALMON WITH SNAP

05/31/11 • SALMON WITH SNAP From the Jan./Feb., 2011 Cook’s Illustrated (click here to view the recipe) Salmon tends to get a bad rap. Maybe because of its mild flavor, or its frequent appearance at baby shower luncheons, or the fact that for years it’s been the featured seafood option at so many “fancy” restaurants, it’s a fish that often leads foodies to turn up their noses — as if it were the out-of-towners’ choic
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05/27/11 • CROQUE MONSIEUR

05/27/11 • CROQUE MONSIEUR From the March, 2010 Elle Decor (click here to view the recipe) One of my regular recipe stops over the past few years has been Elle Décor and the “Daniel’s Dish” column — a monthly recipe (and accompanying essay) presented by celebrity chef Daniel Boulud. Maybe it’s because I have a weakness for French/Mediterranean cooking, but Boulud’s recipes consistently strike a chord for me. Of the f
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05/24/11 • PASTA PRIMAVERA, 2.0

05/24/11 •  PASTA PRIMAVERA, 2.0 From the May, 15th 2011 New York Times Magazine (click here to view the recipe) One of the pleasures of the recently revamped New York Times Magazine has been the Eat column by food writer Mark Bittman. In part that’s due to his writing, which is always crisp and often quite funny, but also because many of the recipes he’s presented in his first few months on the job have been both en
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05/20/11 • SCRAMBLED EGGS, JEWISH-STYLE

05/20/11 • SCRAMBLED EGGS, JEWISH-STYLE From the April/May, 2011 Fine Cooking (click here to view the recipe) Although matzo brei (or “fried matzo” as it was commonly known in my house) was a weekend breakfast staple when I was growing up, it’s one of those things from childhood that I’d pretty much forgotten about — that is until I discovered a recipe for it in the April/May issue of Fine Cooking. As soo
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05/17/11 • BEST BROWNIE EVER!

05/17/11 • BEST BROWNIE EVER! From The Best of America’s Test Kitchen (click here to view the recipe) Brownies, like my old stuffed bunny, are one of those things from childhood that I’d pretty much said goodbye to. And no, it’s not because of the calories, or the carbs, or even the way chocolate still manages to show up on my face a few days after eating it. Rather, it’s because the only brownies I’ve ever really li
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