Through recollection and tradition, food connects us to the past. But food can also be a means of tracing culinary habits and preferences of the culture at large. read more »
I set out this morning to share a recipe my good friend Lily and her mom Judy created for lovely homemade cookie ornaments but I ended up passing a rainy day fruitlessly rifling through boxes, drawers, and stacks of paper. Lily was nice enough to share her family recipe and teach our oldest daughter and me how to make them last year, and although I have a distinct memory of placing it somewhere special so I wouldn’t forget it, I can’t remember where I put the card with the recipe. read more »
Pretty much always, I’m in this for the butter, especially where sweets are concerned. And, if you’ve read Brooklyn Supper for any amount of time, you have probably divined that I’m obsessed with citrus, and that zest of some fruit or another finds its way into almost all of my recipes. So for a recent cookie exchange hosted by Bloggers Without Borders, I did what came naturally to me and made these buttery, zesty sablés. read more »
Food blogging can be a funny mix of reality and theater. Instead of buying a dazzling array of seasonal citrus, I went with what we had sitting around, three plain old (juicy, delicious) oranges and Thanksgiving ingredient leftovers (buttermilk, shallot, pomegranates, and rosemary included), which came together perfectly with tender spinach in a lovely jewel-toned plate. At the same time, to get the shot for this post, I had to place the salad on my hideous faux-marble, dark emerald green kitchen floor. And there it is, your perfect holiday salad, served, however beautifully, on the kitchen floor. read more »
The week before Christmas is a less-than-ideal time to be swimming in deadlines, but that’s exactly where I find myself. Oh sure, there have been a few parties, cookie making, and other festive tasks, but, for the most part, my to-do list this week seems to have no end. I have an amazing cookie recipe and a new cocktail that I’m dying to share, but for now you’ll have to be happy with a gingery spiced bundt cake. Hey, ’tis the season! And anyway, this cake has an amazingly silky crumb, with plenty of spice and molasses, and serious kick from fresh ginger. Head over to Babble.com’s Family Kitchen for our recipe.