03/07/13 • VINEGAR-BRAISED CHICKEN

03/07/13 • VINEGAR-BRAISED CHICKEN Adapted from the Feb., 2013 Bon Appétit Recently someone told me that if an expectant mother wants to ensure her child has an adventuresome palate, she must eat as broadly as possible during her pregnancy—the idea being that whatever she consumes is more likely to become imprinted in her unborn child’s consciousness, thereby increasing the chances that the food, the flavor, whatever
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02/28/13 • EASY RYE BREAD

02/28/13 • EASY RYE BREAD Adapted from My Bread: The Revolutionary no-work, no-knead Method by Jim Lahey Many years ago I made the silly decision to swear off bread. I’d like to say this had something to do with an effort at eating more healthfully, but the truth is it was driven by the simple desire to firm up my stomach—a goal I understood to be attainable if I laid off foods made from flour (and if I did a lot of
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02/21/13 • CLASSIC BEEF STROGANOFF

02/21/13 • CLASSIC BEEF STROGANOFF Adapted from the Feb./March 2012 Fine Cooking  When I was growing up in Philadelphia in the 1970s beef stroganoff was the sort of thing my parents would serve at their dinner parties… or at least I think it was. Writing this, I realize the statement is based on an early memory, and we know how reliable memory is—particularly vintage ones. Be that as it may, I do seem to recall wakin
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02/14/13 • HASH BROWNS, FULLY LOADED

02/14/13 • HASH BROWNS, FULLY LOADED Adapted from the Feb., 2013 Bon Appétit I have to confess that even with Hurricane Sandy still fresh in my memory I found much of the media coverage surrounding the approach of last weekend’s snowstorm a little hard to take seriously. Friday morning dawned with banner headlines on the local news announcing things like “the blizzard of 2013,” and continued with dire warnings that c
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01/31/13 • APPLE CREAM CAKE

01/31/13 • APPLE CREAM CAKE Adapted from the Sept./Oct., 2012 Fine Cooking I’ve been waiting months for the right moment to make this cake, and a few days ago the opportunity finally presented itself. Waiting, of course, is a little uncharacteristic for me in matters such as these; when a recipe speaks to me as loudly as this one did, I tend to go directly from page to kitchen (or at least to the market to purchase t
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01/24/13 • SUPER SQUASH SPREAD

01/24/13 • SUPER SQUASH SPREAD Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi Last week a group of friends came over to watch the Golden Globes and the squash purée you see before you is one of the things I made. I’ve always loved hummus and thought this recently discovered recipe might offer a nice alternative to that Middle Eastern classic. Here the use of butternut squash and the date (or m
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01/17/13 • SPEED DEMONS’ LASAGNA

01/17/13 • SPEED DEMONS’ LASAGNA Adapted from America’s Test Kitchen  I know, I know, lasagna—not exactly consistent with the theme of last week’s posting in which I gave voice to a post-holiday impulse to lay off the sort of rich, rib-sticking foods I’m usually drawn to. What can I say? I did that for a few days, and then, well, I didn’t want to anymore. And in truth, I’m a big believer in giving your body wha
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01/10/13 • LUSTY KALE SOUP

01/10/13 • LUSTY KALE SOUP Adapted from the Jan., 2001 Gourmet  Few conversations are less promising than ones that begin with the words: “I had the most amazing dream last night!” Such is the nature of our unconscious wanderings that they’re never as interesting to the person hearing about them as they are to the mind in which they unspooled (unless, of course, you’re Sigmund Freud). Still, at the risk of putting yo
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12/20/12 • HOLIDAY SPICE COOKIES

12/20/12 • HOLIDAY SPICE COOKIES Adapted from the Dec., 2012 Food and Wine It’s hard to know how to write about food—holiday food no less—after a week like the one we’ve just witnessed. “Unspeakably tragic” is the phrase I keep hearing in connection with the sickening events that unfolded in Newtown, Conn. last Friday, and while I can fully appreciate that response, “speak” is exactly what we all must do—about the ne
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12/13/12 • HUNGRY-MAN’S HUNGARIAN-GOULASH

12/13/12 • HUNGRY-MAN’S HUNGARIAN-GOULASH Adapted from The Hamptons: Food, Family, and History, by Ricky Lauren (Wiley) Long before I recognized my mom for the excellent cook she is, it was my German-born grandmother who I held up as the master of all things kitchen-related. Her name was Freda Schloss (Nana Freda to me), and it was she who introduced me to things like herring in cream sauce, and poached eggs sp
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