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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

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

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

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.

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

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

09/16/11 • BIG BISCUIT SANDWICH From the July 21, 2011 New York Times (click here to view the recipe) This has been an intense deadline week for me. I normally like to have a new recipe out to all of you by Thursday morning, but here it is Friday at 8:00 am and I am only now getting a chance to sit down at my computer and focus on this week’s posting. Regrettably, that’s happening from the exceedingly cramped quarter