Month: January 2020

Big Crispy Hash Brown

Big Crispy Hash Brown

I like my hash browns to be crispy and ‘fluffy’, not ‘al dente.’ And when making them at home, I like making one ginormous hash brown. It’s easier to make, to serve, and to eat! This recipe is flexible and hash browns are messy by…

Orange Pound Cake

Orange Pound Cake

I had flour, eggs and butter. . . and an orange. I was hankering to bake something. With something snack-y on the brain, I decided upon an orange pound cake. This recipe is inspired by Dorie Greenspan’s “Odile’s Fresh Orange Cake” and Ina Garten’s “Orange…

New & Noteworthy

New & Noteworthy

Nolita, then MePa and so on and so on. I sometimes get caught flat-footed on new names for Manhattan neighborhoods. I admit not being familiar with Two Bridges, the Lower East Side/Chinatown neighborhood by the East River flanked by the Brooklyn and Manhattan Bridges before…

Spaghetti with Broccoli “Pesto”

Spaghetti with Broccoli “Pesto”

Looking for a new way to use broccoli that is easy? The color is so bright that I was inspired to mix it in with pasta, like a pesto.  But given the texture of broccoli, I decided not to make it more gritty by adding…

New & Noteworthy

New & Noteworthy

In my inaugural New & Noteworthy list of 2020, I keep myself honest and prune my list. I also add one new restaurant, which has been receiving coverage for a few months hyping its opening, Verōnika, the latest from restauranteur Stephen Starr and design studio…

Pecan-Raisin Crackers

Pecan-Raisin Crackers

I usually prefer savory crackers but these pecan-raisin crackers are an exception. And pair excellently with cheeses, especially blue cheese. I used Melissa Clark’s Golden Raisin and Pecan Thins recipe (which acknowledges that the recipe comes from”Better Baking” by Genevieve Ko) and made a few…

Caraway Rye Crackers

Caraway Rye Crackers

Crackers are one of my favorite snack foods and a preferred vehicle for cheese. I am always bummed when I spend $8 for a small box of ‘artisanal’ crackers and I find they taste like cardboard or are always stale. I tested this batch of…

“Old-Fashioned” Bundt Cake

“Old-Fashioned” Bundt Cake

When living in Tokyo, I used to stop into Mister Donut and treat myself to an old-fashioned doughnut now and again. I recall there were several types: glazed, sugar and plain. I used to get the plain — not too sweet and the rough texture…