Making Marc Vetri’s nine-yolk tagliolini with pistachio-orange pesto.

M’s little brother is getting married in June, and he’s asked us to help out with the rehearsal dinner. We’ll be cooking in a brand-new, state-of-the-art facility that’s part Airbnb and part community/event space, and we’re working on finalizing the menu as I write this. We gave him and his fiance the choice between two–one…

Mushroom eggs from Basque Country for Sunday brunch.

While I won’t say that every brunch dish we make at home won’t actually be brunch-ish or brunch-adjacent, I have to admit that this new little exercise of ours is encouraging me to scour my cookbooks for the dishes I felt would always be perfect for that time of day first. Since most of them…

Gail Simmons’ Bloody Mary Eggs from Bringing it Home.

Something I’m trying to do as we head into winter is to make brunch at home once or twice a month, in part to switch things up, but also as a way to cook in natural light when the sun sets at 5 PM every day. This doesn’t mean that we will always make something…

Notes on pasta-making, or: what’s been keeping me in the kitchen lately.

If you aren’t following Kara Brown’s Fancy Pasta Bitch blog, you absolutely must—she was one of my favorite writers at Jezebel, and now she’s a staff writer on the Black-ish spinoff Grownish on Freeform*. She took up pasta making as a new hobby to cope with that man and his heinous administration and started blogging…

Pigs in a blanket with black pepper pastry.

In the section on entertaining in Anthony Bourdain’s Appetites: A Cookbook, one of his suggestions is to always keep some frozen pigs in a blanket on hand because from his experience, no matter how fancy the affair everyone will come clamoring for some meat in puff pastry. It’s a fine idea, and one I’ll probably…

On Master of None, making tortellini, and making television.

Can I take a moment and say how smitten I am with the newest episodes of Master of None? We’re slowly making our way through the season–just one new one a week–and as such I feel like we’re SO behind because the various pop culture blogs I follow have already moved on to a bunch…

Sabor de soledad, runny fritatta edition.

Do you have those recipes where you have them flagged for seemingly ever but never bother to make them? On my list of those was a spring onion frittata from Franny’s meant to serve over toast. The primary reason why I held off on this, I think, was poor timing–whenever I would happen to flip…