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03/22/12 • BEST BROWN BREAD From the March, 2012 Saveur (click here to view the recipe) I had to try it. There are times when I’ll be casually flipping through a cookbook or a cooking magazine and land on an image, or a recipe, or even a headline, and something about the item in question will grab hold of me in such a way that it becomes the thing I must make, and eat, as soon as possible. Such was the case with this

12/08/11 • BACON ONION BONANZA From the Nov., 2011 Saveur (click here to view the recipe) Since sitting down to write this week’s posting I’ve been slammed with “urgent” emails relating to everything from a mysterious leak that’s appeared in my downstairs neighbors’ closet; a busted basin in my bathroom that’s rendered the sink unusable; a variety of issues relating to my upcoming office move (insurance certificates,

07/14/11 • LULU’S TUNA BURGER From Cook’s Illustrated Summer Entertaining, 2011 (click here to view the recipe) One of the magical things about food is the way it can instantly trigger a memory or a feeling, much the way a piece of music can. Of course, depending on the particular circumstances of the meal in question that can be good, bad, or somewhere in-between — a reality I’ve been grappling with as I’ve tr

07/08/11 • LUNCH, LOUISIANA-STYLE From the June, 2011 Bon Appetit (click here to view the recipe) One of the rewards of working on this blog has been the fact that it’s forced me to cook outside my comfort zone — to try those things that in the past might have made me slow down for a moment and say, “Oh, that looks good,” but which for whatever reason seemed too intimidating to actually try myself. Case in point: the

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