There are a lot of things I’ve done that I swore I never would, and while I find them all to be generally naughtily enjoyable, none is so satisfying, so deeply comforting as eating meat.
I was a vegetarian for seven years, and during that time, I ate tofu, wrote impassioned pieces on both the benefits [read more ...]
Perhaps it’s just me, but I don’t think that roasting whole chickens is as easy as everyone makes it out to be.
Food magazines and food writers pretend that it’s a snap – “Just flavor it, truss it, cook it, and voila! You’re done!” Now that I’ve been in school for a few months, I’ve roasted [read more ...]
It was my obsession with fine, prestigious, noteworthy dining that first drew me to Didier. I had been planning a trip to the big city, and wanted to eat at some place really special. Not comfortable enough (at all) with the New York dining scene to decide on my own, I consulted whom I held [read more ...]
I’ve made pâte a choux before. I followed a recipe in Gourmet magazine earlier this year for gougeres, and the result was a tray of puffy, airy, cheesy, golden, adjective-filled pastries. I was awfully pleased with myself for tackling such a difficult and traditional recipe, and to great avail.
So when I realized that making pâte [read more ...]
This piece appears in today’s Syracuse City Eagle.
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There are two things of which I am certain. The first is that no matter how long, how unbearable, how biting the winter may be, spring will come again. The second is that my mother is an excellent baker. And you know, now [read more ...]
The truth was, I’d spent the last six nights home alone. The first few were lovely; I got splendidly drunk next to the fireplace and read dirty novels well past midnight. When I grew tired of waking with a headache, I turned my attention to the stove. I made gougeres and beef [read more ...]
The following will appear in this week’s issue of The Dolphin.
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When it comes to romantic food, there’s little more legendary than the fig. The shape of the fruit is rather sexy, ballooning immodestly. Their color ranges from gentle yellow to deep purple, depending on the variety. Texturally speaking, their flesh is creamy and thick. And [read more ...]
This column appears in both the City Eagle, and Le Moyne’s Dolphin. (Look ma, I’m syndicating myself!)
If you’re a regular reader, you might’ve heard the first part of this story. Read on to discover what happens when blenders go bad.
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At a family gathering this summer, my relatives and I caught up over a [read more ...]
“So … what is that?” my uncle inquired, poking a fork at the platter of tofu turkey in front of me.
I was sixteen, so I frowned and crossed my arms sullenly, rolling my eyes. “It’s tofurky,” I said with an exasperated sigh. “And it’s delicious.” I delicately sliced [read more ...]
Cinnamon Sugar Muffins
1 egg
1/2 cup half-and-half
1/4 cup extra virgin olive oil
1 3/4 cup flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup light brown sugar
2 tbsp. ground cinnamon
2 tbsp. melted butter
Preheat oven to 400 degrees. Grease 6 over-sized muffin tins and set aside.
In a large bowl, beat egg with whisk. [read more ...]
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