The following recipe is from the October 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggs in Purgatory is a wonderful example of how dishes that are considered cucina povera don't...
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[Photographs: Robin Bellinger] It's been a while since I baked something I simply could not resist (I've been experimenting with applesauce-sweetened, bran-laden toddler "cookies") so it was a relief to bite into this pumpkin tea cake and discover that...
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"Skip yeast in favor of a quick beer-and-baking-powder dough." [Photograph: Maggie Hoffman] Brunch at home needs to be easy. There's a reason that neighborhood cafés manage to sell a couple of sad poached eggs for $13 on Sundays: we're not...
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"Another Dutch baby?" you say. "Ho-hum." Not so fast--this version of the dramatically puffed breakfast treat is showered with lemon-zest-spiked sugar, and the result is especially delectable. I like to use so much topping that I can feel the...
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[Photographs: Robin Bellinger] Everyone knows muffins are really cake--The Cake Bible comes right out and calls these cupcakes--but compared to last week's crumb cake, these dense and delicious zucchini muffins are practically health food. Before the tins went into...
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I usually scoff at butterphobia, but man, this crumb cake is kind of shocking. It’s marvelous, to be sure, but you need to bake it for a crowd—or run the risk of realizing on day two that your casual...
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[Credit: Robin Bellinger] One New Yorker cartoon that lives in my memory shows a man teasing his wife, “You’ll buy anything if it says poids net.” If you suffer from Francophilia, as the cartoon woman and I do, you...
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[Robin Bellinger] This deliciously unusual sandwich comes from Clotilde Dusoulier's Chocolate and Zucchini—the book, not the blog! Making your own tomato condiment may sound a bit fussy, but it’s actually very little trouble (and, more important, totally worth it)....
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We’ve all eaten leftover dessert for breakfast (um, right?), but some mornings only a fresh batch will do. Cobbler may not be standard brunch fare, but it should be. As far as I can tell it’s no more decadent...
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Who is Lucy Dobson? She's a friend of the terrific and very funny cookbook and children's book writer Ann Hodgman. This recipe is from Hodgman's Beat That! Cookbook. Here's what Hodgman has to say about cheese souffle: Now what's the...
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