4/10: Spring salad with local flavors

After my recent jelly bean binge, well, praise everything for this month’s issue of Bon Appetit: an entire month of appealing recipes featuring asparagus, and peas, and everything fresh and green. If you haven’t looked at Bon Appetit, recently, I’d highly recommend taking at least a glance. Under Adam Rapoport’s direction, the magazine has gotten a much…

Downfall

  My annual indulgence. I’ve given up Skittles. I’ve given up Neccos. I’ve even given up malted milk balls. Jelly beans, though? Once a year, they are completely irresistible. I buy a bag and eat as many as I can between the grocery store and home. And then I throw away the remainder. By then,…

Rebellion, and cake

  There’s been a bit of a rebellion around here, in case you hadn’t noticed: a conflict between commitments and yearnings triggered by a spate of social engagements, unexpected dinner guests, and the desire for more paella in our lives. There is also the fact that M. likes to cook, and I’m finding that when…

#9: Dates and Turkish Sheep’s Cheese Salad

I know. Another salad. How many of these do you have to see? Didn’t I promise something more exciting this week? Aren’t I already late on delivering on that promise? Yes. I know. Somehow when I set up this challenge for myself, I didn’t foresee the weeks of winter where getting out of our neighborhood…

OT: Great deal on a great book!

When Gawker (or was it Buzzfeed) came out with its list of all-time favorite food memoirs, it was disappointing to see the omission of Molly Wizenberg’s wonderful A Homemade Life, about her journey from graduate school student (French!) to finding her own writing voice, falling in love, starting a restaurant, and navigating the death of her father. Her…

#5 Soba with wakame

Sometimes there are plans and expectations, hopes and ambitions, dreams. And then there are the times when harsh reality intervenes. This last week has, unfortunately, been just such a time. I had hoped to tantalize your appetites with a recipe for hot noodles in a savory broth. I had aspirations for elegant discursions on the…

#3: Mushroom ragout with poached duck eggs

After last week’s tempestuous entrée, you might be pleased to learn that this week we’re enjoying a far more congenial dining companion: Start with panfried mushrooms served in an intensely-flavored sauce based on a stock made from porcini mushrooms and aromatics, enriched with sour cream and spiked with thin ribbons of fresh tarragon and parsley.…