Category

BREAKFAST STUFF

10/02/13 • SAUSAGE FRITTATA

10/02/13 • SAUSAGE FRITTATA From the Oct., 2013 Bon Appétit Unlike summer when my idea of the perfect breakfast is a bowl of Grape Nuts buried under a mound of fat blackberries, something about the arrival of fall puts me in the mood for a more substantial start to the day—the sort of meal that could power me through a game of touch-football if I was ever inclined to do such a thing (which, of course, I’m not). For t
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05/07/13 • GLUTEN-FREE GRIDDLE CAKES

05/07/13 • GLUTEN-FREE GRIDDLE CAKES From the May, 2013 Bon Appétit When I was a kid one of the few things my dad cooked was pancakes, an event that tended to happen on Sunday mornings, but infrequently enough that it was still cause for excitement. As with a lot of men of his generation, making pancakes (along with barbecuing) was one of the few cooking tasks that fell within his domain, which makes me wonder what t
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03/29/13 • CREAM SCONES

03/29/13 • CREAM SCONES From the April/May, 2013 Fine Cooking Ninety-nine postings ago—back when I first started this blog to be precise—I’d often define my vision for the site by jokingly telling friends the one thing it would never include: a scone recipe. (I know; hilarious.) At the time I genuinely felt like scones were overplayed in the U.S. (I still do, actually), which wouldn’t have mattered much except for th
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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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11/23/12 • OATMEAL, ACCELERATED

11/23/12 • OATMEAL, ACCELERATED Adapted from the Sept./Oct., 2012 Cook’s Illustrated I’m going to keep this posting brief since between the enormous meal you’ve likely just consumed, the multitude of leftovers now residing in your fridge, and all the cooking you’ve had to do to get here, this probably isn’t the ideal moment for diving into some long-winded evaluation of a new recipe—no matter how stellar the results.
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09/06/12 • END OF SUMMER BLUEBERRY CAKE

09/06/12 • END OF SUMMER BLUEBERRY CAKE From America’s Test Kitchen I should probably start by acknowledging that the above title is a little misleading, since strictly speaking the recipe I bring to you here is for a cake that can be made (and enjoyed) at pretty much any time of year, and is not just limited to those waning days of summer such as we’re experiencing now. Still, there’s something about the simple, cel
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05/03/12 • THE WAFFLE, FULLY-LOADED

05/03/12 • THE WAFFLE, FULLY-LOADED From the March, 2012 Bon Appetit (click here to view the recipe) As you’ve probably figured out by now, it’s often the simplest recipes that call out to me the loudest. In fact, when people ask what kind of food I tend to make, I’ve taken to describing it as “salt-and-pepper” cooking—a phrase I borrowed from Christopher Hirsheimer, one-half of the Canal House team, and a duo
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03/01/12 • BEST BREAKFAST BURRITO!

03/01/12 • BEST BREAKFAST BURRITO! From Fine Cooking (click here to view the recipe) I don’t get to L.A. all that often — maybe once or twice a year, if that — but on those occasions when I do, a favorite thing to do there is visiting the Farmer’s Market, the one at Third and Fairfax. Of course, without access to a working kitchen, these excursions are generally less about shopping for some future meal (though I’ve b
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01/05/12 • GOOD MORNING!

01/05/12 • GOOD MORNING! From the Feb., 2007 issue of Gourmet (click here to view the recipe) I love the idea of a big breakfast, even if I rarely eat one. Come to think of it, that might be why I love a big breakfast — because it’s not part of my ordinary weekday routine, and because it tends to be something I associate with weekends or holidays when the alarm isn’t set for 6:00 am, or when friends and family are st
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11/03/11 • PORK AND SWEET POTATO HASH

11/03/11  • PORK AND SWEET POTATO HASH From the Sept., 2011 Bon Appetit On a normal weekday morning, breakfast for me tends to go in one of two directions: the healthy option, consisting of some sort of whole grain cereal (Grape Nuts if I can find them) topped with a handful of berries and dampened with a little milk or yogurt, or the less healthy option, featuring a toasted cinnamon raisin bagel and a thick smear of
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