by Brian | Mar 27, 2020 | Recipes
Sticky bun? Cinnamon roll? I think the distinction is whether you cover the top with that white sugar glaze you see in bakeries. I like the glaze, but, but is superfluous. And I find it actually detracts from the cinnamon flavor that I crave. These buns/rolls are my...
by Brian | Mar 23, 2020 | Recipes
In these most challenging days before us — and weeks and maybe months — we all still eat. Before the virus, Americans spent more in restaurants than at the grocery store. Now, we all find ourselves in the kitchen for some meals, if not all. That can be a bit daunting...
by Brian | Mar 19, 2020 | Dessert Digest, Recipes, TBT
I am writing this the week that we evacuated from New York City. We are upstate, staying home from the virus. In this period of stress, we all need comfort food. I’ll be blogging away with ideas. Suzi and I hope you are well and safe. This recipe is from...
by Brian | Mar 12, 2020 | Recipes
The great, the truly great Michel Roux died yesterday. Suzi and I have enjoyed his books and recipes for years. I posted this recipe just a year ago. Now, Suzi and I are sitting in our New York City apartment just trying to wait out the coronavirus epidemic. We...
by Brian | Mar 5, 2020 | Recipes, Techniques
Here’s an idea from March 2015, and it shows why if you want breakfast, you’d be better off in Italy than anywhere else. This dish is deep and decadent. You might consider challah or brioche for the bread component here. Why skimp when you already have all...
by Brian | Mar 4, 2020 | Recipes
I just published a review of Searing Inspiration, a most lovely cookbook. The book has a specific concept: cook a main course then keep the pan, add components, and fashion a sauce to transform it all to a feast. A feast for your eyes as well as your mouth. Searing...
