Food, Photography and Bons Mots
Ahhh. When to eat bundt cake? Breakfast? Snack? Dinner? Middle of the night? I’ve done it all. I assume that when Marie Antoinette counseled “Let them eat cake” she meant bundt cake. (OK. OK. I know she probably didn’t say that, but it works here…
This is an exceptional recipe. Exceptional. I don’t use that word very often. This is an Ottolenghi recipe from his website here. The Ottolenghi lede to the recipe suggests these pears as a topping for pancakes or French toast. Trust me. These are wonderful with…
I was having an “off” cooking day yesterday. A recipe from one of my favorite cooks, Eric Kim, just wasn’t turning out for me. Hate that. So, I had a Marie Antoinette moment. I let myself eat cake for comfort. As it turned out, my…
Pavlova: A meringue-based “cake” with a soft marshmallow-like center and a crisp crust. How good does that sound? Throw in a story about a famed Russian ballerina and a century-long petty diplomatic dispute between Australia and New Zealand about the origin of the recipe and…
Persimmons! My kitchen fruit bowls are brimming with persimmons this year. In the past, finding myself with persimmons in the winter, I’ve pretty much defaulted to making the usual fruit-cake-like loaves of persimmon bread. Those loaves have been good–sometimes very good–but eventually that iteration…
This is a truly great cookie. This recipe is from Helen Goh’s new baking cookbook, Baking And The Meaning of Life. (Great title, by the way!) You can order her cookbook through your local bookstore or on Amazon. This is Goh’s debut solo cookbook. She…
My good friend Joyce does just about everything perfectly. She cooks, she sews, she grows orchids. She takes gentle and loving care of her family and friends. Joyce is a keeper. Her nemesis for the last few years, however, has been a type of tree–…
Marian Burros has died. She developed the famous Plum Torte recipe that ran for years in The New York Times Cooking Section. It is a wonderful recipe. It would be perfect to make right now as this year’s plum season winds down. Here is Burros’…
OK. It’s another cake. It’s been THAT kind of month. This is a recipe from The New York Times Sunday Magazine. You will find the original recipe here. The original recipe gave permission to use blackberries, blueberries, raspberries or chopped strawberries in this recipe. You have…
My husband could talk incessantly about his love for home-grown figs. Seems there was a fig tree in the yard of the house he lived in in Berkeley while in college. So, for him, there were glorious memories of fresh figs galore—jams, pastries, au naturel.…
