Lemon juice and zest in both the blondies and the glaze give these super easy treats an addictively bright flavor. Recipe below.
FEBRUARY IS NONSENSE. Outside, the 32 inches of snowfall around our house is melting in a depressing, half-assed way; our backyard and gangway are a hell of snow mounds and falling ice. But inside, we have this—this easy little jolt of sunshine. Continue reading “Simple, sunshiney Lemon Blondies”
Chunks of apples dot this simple, rustic apple cake. Recipe below.
THE STREETS KEEP FILLING UP WITH SNOW. And while our neighbors are really great about clearing their walks, there still is plenty of scary ice out there, and plenty of mounds and ramparts of snow at all the corners, and more snow is coming down as I write this, and the deep freeze is definitely here. Two days ago, we only went outside to finish excavating the car. (And yes, when we drove it out, we set out dibs to save our spot. We do live in Chicago.) Yesterday and today I didn’t go outside at all, except when a pal brought over our Girl Scout Cookie delivery (thanks again, Al!). Continue reading “Cinnamony, sweet (but not too), cozy Apple Cake”
Rye flour and caraway seeds create a craveable, sandwich-ready middle-European bread. Based on a classic recipe by James Beard. Recipe below.
JULIA CHILD CALLED JAMES BEARD “THE QUINTESSENTIAL AMERICAN COOK.” Beard was one of America’s modern culinary pioneers. He published his first cookbook in 1940; right after World War II, he hosted one of the first cooking shows, I Love to Eat; in 1955, he established The James Beard Cooking School, and, says the James Bead Foundation website, “He continued to teach cooking to men and women for the next thirty years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women’s clubs, other cooking schools and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage.” Continue reading “Brown is the new Black Bread—our take on a James Beard classic”
A perfectly simple (really simple) classic chocolate cake gets more interesting with cayenne pepper, cinnamon and buttermilk. Recipe below.
YESTERDAY WAS MY BIRTHDAY AND TODAY I AM EATING A PIECE OF CAKE while I write about cake. Originally I intended to get fancy and order a cake—to have it delivered or pick it up somewhere. But in the interest of self-preservation, we are still not going into shops, and as I hunted around here in Chicago, I found that pretty much nobody offered contactless curbside pickup of cakes (and I can’t blame them, what with Christmas and all). And the delivery options scared the pants off me. $200 for a cake? For two people? EEEEEEEEEEEE Naw. Continue reading “Tinkering with a perfect, simple classic: the Perfectly Chocolate Cake”
Sweet potatoes give traditional potato gnocchi a naturally sweet twist. Here, they’re served with a kasha and shallot sauce. Two recipes below.
HERE COMES THANKSGIVING, AND THIS YEAR WE DON’T KNOW QUITE HOW THINGS WILL GO. Maybe, if everything goes well, the swabs the caution the distancing the results, we’ll have visitors, family! a full house, and a dinner table surrounded by loving faces. Or maybe it will be just us, for a while longer, with messages coming via email and text and a quiet, more reflective time, and brave personal portions, and the festivities conducted via cheerful Zooms. A lot of us, that is, still don’t know if we will be many or few, and the likeliest outcome will be: few. Continue reading “Add versatile Sweet Potato Gnocchi to your Thanksgiving menu”
The rustic shape of this delicious galette made with apples, dried apricots and thyme is one of its charms. Recipe below.
TERRY AND I HAVE A FONDNESS FOR IMPERFECT THINGS. Our favorite piece of furniture is an old farmhouse cupboard we got at some flea market years ago, with chipped gray paint, slightly wavy glass in the doors, little drawer pulls that are not quite tight and stubbornly refuse to ever be tightened, and feet that speak of years of hard work and being banged and knocked into in some hard-working kitchen. It leans back ever so slightly—the place where we keep it, in the tiny hallway leading to our kitchen, allows it to rest its top against the wall. It’s tragic and odd and we love it. Continue reading “Perfectly imperfect: Apple and Dried Apricot Galette”
Based on two words from a restaurant menu and Mexican street food, Beet Elote Salad replaces corn with diced beets. Recipe below.
THE OTHER NIGHT I WAS POKING AROUND ON VARIOUS DETROIT WEBSITES and I thought to check out the website of Selden Standard. Several years ago, when we were spending most of our time in Detroit, Selden Standard became a place where I would go when I had a free evening and an appetite for a well-made, kind of rustic, kind of wonderful Midwestern-American dinner. Continue reading “Inspirations from Detroit and Mexico: Beet Elote Salad”
Fresh fruit, lemon juice and rosemary flavor this homey, comforting bundt cake. Recipe below.
EVERYBODY, EVERYBODY LOVES CAKE. When you want to celebrate, when you need to celebrate, when you’re feeling festive or dejected or delighted, the answer is cake. When you need excitement and soothing: cake. When your spirits need lifting: cake. Continue reading “Because sometimes you just need cake: Blueberry Lemon Rosemary Bundt Cake”
Genuine Hungarian paprika—and lots of it—drives this popular old world chicken dish. Recipe below.
WHEN I WAS A KID, THERE WAS A HUNGARIAN RESTAURANT IN DETROIT that was one of my favorites. I am not sure of the name (Hungarian Village?); I am not sure where it was (near the river?). I very dimly remember my family driving there, in the dark, riding in the back seat and peering out the window as we rattled across train tracks and past solemn, squat warehouses, their loading docks illuminated by a single low light, and past obscure low factories and empty lots, and after this confusing ride in the dark, finally arriving and bustling into the inviting restaurant. Continue reading “A traditional favorite still impresses: Chicken Paprikash”
A Detroit favorite, this pan-baked pizza is versatile, easy to make and delicious. Recipe below.
I MISS DETROIT SO MUCH. Since the pandemic started, we have not been anywhere that is not here. We have not been outside the city limits. No one except one of our kids has been in our house, and we have not been in anyone’s house, or in a restaurant, or a store, or a bar, or a hotel, or the office. Our offices are entirely remote (some people at my workplace think we will not reopen for five years). Our usual frequent road trips and train trips and lazy weekends spent wandering around Wisconsin or Michigan and quick drop-ins to see the kids—that has not happened. We miss the kids so much. We miss our familiar places so much. We miss Detroit so much. Continue reading “A much needed taste of home: Detroit-style Pizza”