All the best cookery is more than the sum of its parts. Pie is no exception. This pie has a total of 10 ingredients. 11 if you count water, which traditionally doesn’t get counted in recipe-writing. Your pie could have even fewer, potentially, and still be glorious. Pie crust should not scare you. If you [...]
Eat: A salad: ripe nectarines, pitted and cut into wedges + peeled chunked fresh cucumber in equal volume to nectarines + slivered raw sweet onion, as much as you like + shredded fresh mint leaves, a handful or so + fresh lemon juice, plenty + good olive oil, a healthy drizzle + salt to taste [...]
A raspberry sorbet that can be made any time of year, thanks to frozen fruit. A bit alcoholic. Not too sweet. Can be made non-sugared if desired. 12 oz. frozen raspberries 1 cup simple syrup OR unsugar syrup made with 1/4 cup Truvia brand sweetener dissolved in 1 cup water 6 Tablespoons raspberry liqueur (I [...]
Let’s get this out of the way: some of you are going to think this is disgusting. That’s fine. You can think whatever you want. Some of us know better. In Sicily, they haven’t always had much to eat. But one thing they’ve always had a pretty steady supply of is sardines. Another is garlic. [...]
I love chickpeas. I would love them even if they weren’t cheap, but as it stands, the fact that they are a good value is just one of their many virtues. A pound bag of high-quality dried chickpeas will set you back about $1.69 at my nearby Wegman’s. Often they’re cheaper if you buy them [...]
Our weekend here was prolonged, beginning with the arrival of our first set of guests on Thursday and continuing on until yesterday late afternoon. The hostessing continues, in actuality, until after dinner Tuesday night, but not quite so intensively. Sometimes it just gets like this around here — we have a lot of people who [...]
The last few days I have had a wonderful houseguest, visiting all the way from Melbourne, Australia. She’s vegetarian, and I had promised her vegan Chinese dumplings, so last night we made vegan wonton. There are a couple different ways you can roll with a vegan dumpling filling and still have it be pretty solidly [...]
This is my version of a Claudia Roden recipe. It’s gluten-free, dairy-free, easy, Passover-safe, and it has only four ingredients. Well, OK, six, if you count the stuff you use to prep the pan. You need a 9-inch springform pan. You also need a food processor and an electric mixer, or a good food [...]
In honor of the struggle of everyday Egyptians to win the right to try to build a just and fair government for themselves and their children, I hope you’ll join me in a plate or two of Egypt’s national dish, ful medames. There are probably thousands of ways to make this, as is true with [...]
The phrase, as you know, is “easy as pie.” But it should be “easy as cake.” Cakes are easier than pies. There is no reason you, or anyone, should ever have recourse to packaged cake mix. This assertion will doubtless rankle some, but oh, as they say, well. If you have eggs, flour, butter, milk, [...]