Previously Tarragon Chicken » All French in a Flash recipes » One thing that hasn't changed since childhood is that I love playing with food. As a cook, that now means using ingredients in ways as creative as my...
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Some of my neighbors were out of town last weekend and graciously let us plunder their CSA shipment. I'm completely new to this process. It's such an odd feeling to walk home from the farmers' market with a large...
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Entenmann's is a ubiquitous part of drugstore and supermarket displays. My all-time favorite item is the All Butter Loaf. The ever-so-soft moistness, the eerily golden brown top, and the loaf ends—so delicious. Here are five simple ways to use the cake as a base for other more exciting and impressive-looking preparations.
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These simple pickles from The Asian Grill are served at some Chinese restaurants before the meal to whet the appetite; they're also perfect when paired with the pork patty recipe featured earlier this week in a homemade banh mi. Pickling...
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Last week I was singing the praises of Chez Pannisse Vegetables, and this Moroccan carrot salad is the next thing I cooked from it, which I made in order to use up a glut of carrots in the fridge....
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I already knew the local dining destination, Hot Chocolate, had one of the best desserts I'd ever laid a fork on, but I was astonished that their regular menu had so many gems as well. Nothing surprised me more...
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While visiting Milan in the spring, I tried something I had never tried before: a carrot-yogurt tart. With its tender, nutty crust and tangy, cheesecake-like yogurt filling, topped with toothsome, barely cooked shredded carrots, the tart was a study...
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The first time I had carrot cake, I was probably six years old. My family was out to dinner at an old-fashioned diner in New York—the kind that had a revolving glass showcase of desserts by the door. I remember...
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This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on asparagus and carrots. —Ed Levine...
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- serves 10-12 - Adapted from Jane Brody's Good Food Gourmet by Jane Brody. Ingredients For the salad: 1 pound carrots, peeled and julienned into 1/8-inch strips 1/4 cup dried currants (optional) For the dressing: 3 tablespoons fresh lemon juice...
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