Sticky Buns from Marion Cunningham

Sticky Buns from Marion Cunningham

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...
The Virus Cookbook: Lentil and Mushroom Meatballs

The Virus Cookbook: Lentil and Mushroom Meatballs

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...
TBT Recipe: Normandy Onion Soup with Cider

TBT Recipe: Normandy Onion Soup with Cider

  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...
Cheese Strata

Cheese Strata

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...
Salmon with Buttery French Pea and Lettuce Broth

Salmon with Buttery French Pea and Lettuce Broth

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...