Raw Nerves: Recipes for the Courage to Eat Raw Vegan

I am outraged over the unretouched pictures of Lena Dunham’s cover debut on Vogue that were exposed by Jezebel. OUTRAGED. Not because, as Jezebel intones, it misleads readers on what a woman like Lena Dunham really looks like, but because — and it’s not very feminist of me to say — I’m jealous. They airbrushed…

Surviving the Polar Vortex: Bread on the Fly (sort of)

The winds in the Polar Vortex are allegedly slowing down and temperatures in Chiberia are jumping from -14F to a balmy 14F. One can only hope. I fed the last bit of bread in my apartment to the birds who apparently didn’t seek warmer temperatures at a lower latitude.  Since my courage has only allowed…

Don’t Take My Word: Sable Cookies

Oh dear, Shia Labeouf, thank you for giving me something to think about. The Transformers actor and complete goofus spent the holidays doing damage control for a series of plagiarism accusations: once for an apology he lifted from an Esquire feature, another for completely ripping off a graphic novel to make a film short, and…

Turn One Dessert into Two: Chocolate Cremeaux

Dessert. I don’t know if I even like ordering dessert at restaurants, but I’m fascinated by what chefs come up with at fancy restaurants. For instance: on the menu at The Bristol were items unfamiliar to me, so I made them. I made the first item: Basque Cake — delicious, but the name is deceiving…

Bread Worth Stealing from an Old Lady: Marble Rye

I was watching Seinfeld again… and I just couldn’t get marble rye out of my head (Episode #117: George’s parents took back the marble rye they brought to Susan’s parents’ house and George came up with a plan to replace it so Susan’s parents wouldn’t think even less of the Costanzas than they already did…

Beans are Better with Bacon

Yesterday I made fresh pasta. Awesome. It’s easy to make (3 cups of flour, 4 eggs gently mixed together with a fork to form a dough, rest for twenty minutes and then run it through a noodle cutter — my Kitchenaid pasta attachment is super fast). I let it dry on the rack… made some…

How to Turn One Old Banana into Magic

Running with the idea of cooking things I’ve kept a little past their sell by date, I’m making coffee cake. Banana coffee cake. I had exactly one banana that had too many speckles for my taste and because the holidays are here and there are so many times of day to entertain, I decided to…

Making Fun of Leftover Sausage: Easy Dumplings

I’m obsessed with ramen. I don’t know how it started, but I’ve been tasting ramen all over Chicago to figure out where to get the best noodles. At Yusho, they devote Sunday to serving ramen — I had the beef tongue ramen — which is pretty good, but it didn’t wow me like I wanted….

Conquering the Macaron

I have never made a macaron. At least I hadn’t until today. I’m not into meringue and, frankly, they have to be made perfectly and I’ve never had the confidence that I could make them perfectly on the first try.   I looked at a lot of recipes and methods and for something as perfect…

The Superior Babka. For one.

  This project was inspired by Seinfeld and practiced by Martha. Chocolate babka. It was showcased in episode 77 of Seinfeld in which Elained insists on bringing a chocolate babka (and not cinnamon babka — lesser of the babkas) to a dinner party. It’s one of those confections that’s common to New Yorkers and foreign…

Love your leeks

More soup. Soups (most) are pretty basic. Stock, vegetables, maybe some meat, and maybe some blending. I like leeks. They smell nice when they’re cooking, so I did potato leek soup. Potato Leek Soup 3 pieces bacon, chopped 2 TB butter 1 Leek, white parts only, thinly sliced, reserve one large green leaf 1 large…

Rainy Day Stew

It’s officially fall. That means it’s cold and rainy and I don’t want to leave my house — not even to go to the grocery store. Fortunately, the only thing I had on my mind was dal — a spicy stew of Indian origin made with split peas — and I happened to have pink…