I am in here.
(Adapted from The Home Cook Book and Food52′s Prune Coffee Cake) 3/4 cup dried cranberries 2 cups all-purpose flour 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 4 tablespoons unsalted butter, room temperature 1 cup sugar 1 egg 1/2 cup … Continue reading Nicole Villeneuve: Literary Recipes: Walt Whitman’s Cranberry Coffee Cake
I have been a vegetarian for the past three weeks or so — almost totally: there was that incident of me saying Veggie burger and the waiter hearing Turkey burger, but that was minor. I am finding myself in withdrawal, dreaming of roast beef and swiss on rye with mayonnaise in spite of the horror … Continue reading The vegetarian life
Because I read Cutting for Stone by Abraham Verghese last summer, and loved it so much that I insist on dragging it across country with me, just to have it close by, it has had at least one unexpected effect on me: namely, my cooking. The book is not about cooking; food is mentioned in … Continue reading Cutting for Stone, and berbere
Image by wallyg via Flickr Julia Child has always been the one who can best explain cooking to me in terms that make me understand not just how to make the recipe in question, but how and why to be a good cook. We were very lucky to get her to be our annual speaker … Continue reading My cooking idol explains omelets
white pebble 