Sun-dried tomatoes deserve to make a comeback: there, I said it. I know that they went from a trendy restaurant ingredient in the 80s to being completely overdone in the 90s and 00s, but it’s 2021, we’re emerging from a pandemic, and I think enough time has passed that we can give them another go….
Category: breads
Snowy day flaky biscuits and chile-lime mango jam from Carla Hall’s Soul Food.
Years ago, back in my college days, a Popeye’s stood at the corner of 54th Street and City Ave in Philadelphia, right at the then-edge of Saint Joseph’s University campus. Early in my first semester, I ended up walking with a classmate over to the restaurant because she was in the mood for some biscuits…
Making Momofuku Milk Bar’s Bagel Bombs because you know you could use one or three right about now.
Sunday brunch has become an increasingly important part of our week as this pandemic goes on. It follows both of our Sunday workouts, and it provides a sense of normalcy to me. While we’ve been brunching at home more frequently before this ::gestures wildly::, we’d still allow ourselves to go out every few weeks for…
Michael Solomonov’s chicken thigh shawarma, complete with Druze mountain bread, from Israeli Soul.
One of my favorite usages of the mid-credits stinger (i.e. when you see a bonus scene during or at the end of the credits) is in the first Avengers: Tony Stark makes an offhand comment during the Battle of New York that he’s in the mood to try some shawarma when they’re done battling the…
La cuina de Catalunya: La Alcoba Azul and their pa amb allioli.
For all of the planning that I did for our trip via my various maps of fun, I didn’t try to limit myself to only the places that were on the list. And I’m glad I didn’t, because otherwise I would have missed out on a really great find that was so good, we ended…
Sabor de soledad, reminiscing about Pastis edition with open-face croque monsieurs.
Despite the fact that it’s been years since we’ve been there and it’s been well over a year since it closed, every once in a while I still get a craving to go to Pastis. In spite of all of the irritations about the place–the crowds, the rather ridiculous prices, the cramped banquettes and tiny…
07.06.13: appetizer (garlic-rubbed crostini with peaches, Gorgonzola piccante, and honey)
Because it has been very hot over the last few weeks and will probably get very hot again before the end of the summer, I’m going to continue to discuss easy foods that could easily double as dinner if you just make enough of it. The peaches have been particularly good this year, happily, and…
01.23.10: brunch/lunch (Spanish tapas work most times of the day).
When our dear friend L told us she wanted to spend a weekend in the city to visit her sister as well as check in on us, the first thought we had was, of course, what food to prepare in anticipation of her arrival. She mentioned something about potentially going out on Saturday night, and…
10.31.09: let’s make focaccia!
I’ve shared the results of my focaccia baking adventures here a few times, but I’ve hesitated on posting a recipe for it until I felt like I got it right. Michael has commented that each attempt has yielded a better loaf than the one before, and now that I’ve gotten back into bread-baking mode as…
04.26.09: brunch.
It’s very rare that I buy lunch during the week, but following the taping on Thursday I found myself in the Whole Foods near my office picking up a so-so sandwich and almost buying the latest issue of Saveur. There’s a gorgeous focaccia dappled with cherry tomatoes on the cover, but I…
The Manhattan [food] Project 