Blog Archives

Trying new things

When a method works consitantly, I find I don’t like to deviate from it. For example, I roast chickens at 425 degrees without basting, and am inherently suspicious of recipes that ask me to do otherwise. I cook bacon in

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Some like it hot

Last year, I saw a recipe in Saveur for a grilled chili and shallot condiment meant to accompany steak. “Ooh, tasty!” I thought, then I promptly put the magazine into the drawer of no return, a.k.a. the place I put

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Just call me Max Veg

Mae West said that too much of a good thing is wonderful; I’m apt to agree. Rarely one embrace self denial, I’m often up for one more glass, one more scoop, one more kiss or one more chapter. Sometimes it

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Sweet decimation of best laid plans

My sweets consumption has noticably increased in recent days. I can only attribute it to all the time I spent thinking, planning, cooking (and then consuming) my Whats for Pud? entry. I guess I’m having a hard time snapping out

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Sundae, just a bit refined

When I was a child, I ate ice cream as a child, but when I became an adult, I put childish ice cream away. I no longer revel in ice cream loaded full of enormous candy chunks and topped with

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In which she follows a recipe

Cookbooks can be an addiction, a voyeuristic portal into an alternate culinary universe. With all those bright pictures and neat columns of ingredients, they present a world where oven tempratures never vary, dirty dishes disappear, and every chicken breast weighs

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Evil Martha Thai Noodle Salad

Or, if I’m feeling respectable, Southeast Asian Beef Noodle Salad. Or, to be honest, Everything But the Kitchen Sink Noodle Salad. I like the first name best (borrowed, as it is, from Houston’s Evil Jungle Thai Noodle Salad). Stephen calls

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Tea and a biscuit and ice cream and cake

Every afternoon, all over England, people sit down with a cup of tea and a biscuit. A daily reminder of Queen Victoria and and a long vanished empire, this ritual occupies a position of utmost social and cultural importance. It

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Who loves the soup?

Poking around in my recipe collection the other day, I noticed I make a lot of soup. When I’m at home during the day and in search of lunch, often I’ll get to poking around for things that can be

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Magical transformation

I didn’t always love chicken thighs. I wanted them to be a cheaper alternative to boneless, skinless breasts. Instead, they insisted on being blatantly misshapen, oddly grayish, fat-streaked chunks. They sauteed for crap. I didn’t like them, and even though

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