This post has moved. See Provencal Chickpea Dip at Brooklyn Atlas.
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French
In college, about a decade ago, I briefly toyed with the idea of being a French major. I had studied the language for about 7 years and had romantic but vague ideas about moving to Europe and working there. Very vague ideas. Something to do with foreign relations/ journalism/translation/nannying…or really, anything. In reality, I just really wanted to move to Paris and was looking for a way to live there legitimately.
That, of course, never happened. I ended up majoring in art history, working at a book store for a year after graduation, then moving to New York for culinary school. Though I never ended up living in France, I did become very familiar with classical French cooking. Read the full article →
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Yesterday I wanted to bake a cake. Sure, it was a Monday, but since finding out over the weekend that my cookbook was now available for pre-order on Amazon (!!!), I wanted an excuse to celebrate. Or more accurately, I wanted an excuse to eat cake.
But not a cake with frosting or layers or anything that required more effort than a Monday evening calls for. Then I remembered a recipe for French-style yogurt cake in Molly Wizenberg’s A Homemade Life that I had bookmarked a while back but hadn’t had time to try yet. It’s an old-fashioned dessert that home bakers used to make by measuring ingredients in a yogurt jar. Read the full article →
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For the past year, I’ve used my wok more than any other cookware, mainly because of the Chinese cookbook I was working on and blogging for my other website, Appetite for China. The beautiful shiny red Dutch oven I received for Christmas last year sat in the corner for months, boxed up from my last move. As much as I loved stir-frying with the wok, I missed the lovely braised dishes that came out of the gorgeous ruby cocotte. And I missed, compared with the wok, how little space it took up on my narrow apartment-sized stove. It was time for the Dutch oven to see daylight again (well, fluorescent kitchen light…)
I recently looked at the list I made for all the dishes from old cookbooks I wanted to try for this site, and roughly half of them are braises and stews. Maybe it’s because we’re deep in the throes of winter. Maybe it’s because stews are so economical, in terms of both money and time, and a braise that took 2 hours and $15 worth of ingredients to make can last the next few nights. Or maybe it’s just I frequently daydream about meltingly tender cuts of meat. Read the full article →
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