| Carnitas |
What to do when people call you thirty minutes before you’ve invited them for dinner? It’s something I don’t understand. If you’re anything like me, during those precious few minutes before everyone arrives you’re racing around (probably not entirely dressed…)…
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| Salted Butter Caramel Sauce |
This is my favorite, go-to salted butter caramel sauce. There are no real tricks or fancy techniques. And while staying in friend’s houses, I realized I didn’t have my usual arsenal of equipment so was limited in what I could…
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| Republic of Booza |
I’m always interested in ice cream, no matter where it’s from. But probably the most intriguing one I’ve ever come across was booza, an ice cream thickened, not with eggs or cornstarch, but with sahleb and mastic.
Republic of Booza was…
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| One-Bottle Scotch Cocktail |
Some people get irked when they want to make a cocktail recipe, and as they gather the ingredients, they find that some things are hard to get, or too expensive, and before you know it (as I do, very well),…
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| Plum Sorbet |
When I wrote the first edition of The Perfect Scoop. I only allowed myself to use the word “refreshing “ once, which I’m pretty sure I did. When you write a book, there’s a tendency to include everything that you…
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| Plum and Rhubarb Crisp |
When I walked into the home of Rachel…
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| Eggplant and Yogurt Spread with Saffron |
When Anissa Helou told me she was writing a book on the foods of the Islamic world, I was surprised, and a little curious. I didn’t know much about the food, but I am always drawn to the flavors, and ingredients…
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| The Quarter and Eighth Sheet Pan |
Of all the favorite finds I’ve come across in the last few years, one (or two) of my favorites have been these mini sheet pans. Most professional bakers use what are called full sheet pans, or half sheet pans. They’re…
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| Green Salad with Peas, Green Beans, and Buttermilk Ranch Dressing |
I love a big salad, especially in the summer. Actually, a big bowl of greens, one that includes lots of crunchy things, is one of my favorite things at any time of the year. My default dressing is a French…
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| Banana Bread |
I’ve been thinking about Banana Bread lately, mostly due to an assortment of bananas that are taking up valuable real estate in my freezer. Another issue that’s taken up (valuable) space in my brain has been trying to understand the difference between…
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| Red Chile Braised Beef |
We find ourselves eating in, rather than going out, more than not. For one thing, the food is often better, or just simpler. Maybe I’m getting grouchy, but after a recipe trip where I ate out at every meal, all…
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| Hawaii |
It’s not every day, or every year (or every decade, unfortunately) that I get to spend some time with my family in Los Angeles. So I was excited by the chance to join them, not in L.A., but in Hawaii.…
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| News, and a Book/Ice Cream Event |
I took a break for some quality family time, which, by happy coincidence, included a dose of beach time as well. Now I’m back and figuring out the best way to keep my tan (which I rarely get) so I…
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| Bouillon Pigalle |
I used to wonder why someone didn’t open a bistro in Paris serving classic French food, a bouillion, if you will, a word used to describe a place known for serving lots of food, in generous quantities, in a convivial,…
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| Devil’s Food Chocolate Ice Cream |
There are a lot of ways to do the same thing, just as there are a variety of ways to get to the same place. Which is why it’s always fun for me to give a go at another recipe,…
