At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner...
Continue reading »
Delicate and airy, frico tacos are lace doilies of cooled, melted cheese. There's a brief window between removing it from the hot pan and setting it down to cool where a frico can be molded into any shape you choose....
Continue reading »
Martha Stewart does this recipe an injustice by leaving "bacon" out of its title. The white beans are lusciously creamy, of course, and the mustard greens pleasantly peppery, but it's the five slices of bacon, diced and crisped, per 1...
Continue reading »
Photograph from amrufm on Flickr Chicken liver pâté is one of those rare but happy collisions of dirt cheap and delicious. With chicken livers at under $2 a pound, you can afford to make several servings of this velvety spread....
Continue reading »
You may also know today's Cook the Book dish, white cheddar puffs with green onions, as gougères. Though they're traditionally made with Swiss gruyère, Bon Appétit's cheddar and scallion variation is distinctly American. Essentially a savory version of the choux...
Continue reading »
Today's Cook the Book dish, skewered shrimp with apricot-curry glaze, uses only pantry ingredients to create a sweet and spicy sauce. Served over rice, the flavorful skewers double as a quick weeknight meal. The recipe calls for three shrimp per...
Continue reading »
Whole endive leaves make beautiful, edible canape cups, and come into peak season just in time for the holidays. In this week's Cook the Book selection, The Bon Appétit Fast Easy Fresh Cookbook, the leaves are filled with a cumin-flavored...
Continue reading »
Photograph from avlxyz on Flickr There was a time when crisp wonton chips with smoked salmon and wasabi would have been a very avant-garde thing to serve at a cocktail party. These days, they're almost retro. No matter: Everybody...
Continue reading »
Photo from kirinqueen on Flickr Today's Cook the Book recipe, excerpted from the revised, tenth anniversary edition of How to Cook Everything, is classic Bittman. A lesser writer might take five pages to give you the 14 deviled egg...
Continue reading »
