Salad with Pear, Pomegranate and Fried Chevre

I love salads, but I don’t write about them much. I think it is because I generally have only a few salad tricks, and once those are revealed, there is not much else to discuss. I like mixed greens. My standard salad dressing consists of olive oil, balsamic vinegar, soy sauce and honey. There is […]

Ginger Lemon Sandwich Cremes

I have a confession to make. I buy cooking magazines, and I read them. And I see recipes that sound interesting, but I seldom actually use them. I mean, other than looking at them and thinking, “What a good idea,” then running into the kitchen to recreate a dish like it from memory, I don’t […]

Dry Frying Illustrated

I really like my new stove. It allows me to properly dry fry string beans without taking for bloody ever about it. That is so terribly cool. Dry-frying (gan bian) is one of six uniquely Sichuanese cooking techniques that Fuscia Dunlop covers in her cookbook, Land of Plenty. It involves food cut into slivers or […]

Chambord Souffle Brownies

This brownie recipe has been over fifteen years in the making. Which sounds rather dramatic, I suppose, but it is true. I have been playing with this recipe for around sixteen years, to the point where I am not even sure what cookbook the original came from. All I know is that one year, I […]

More Cookies: Lavender Crescents

Anyone who has read this blog long enough to come across my rosewater-flavored Aphrodite Cakes and the much more recent Frostflowers, should be able to divine that I have a thing for cookies and confections with unusual flavorings. Many of the flavors and scents that I favor come from spices, herbs or flowers. One has […]

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