I know, I know, Alton Brown says you should always make your stuffing separately, not actually stuff your bird with it. But we made this stuffing when friends from out of town were visiting, and it was splendid stuffed right into the duck we roasted for dinner one night. I’ve had a cold for the […]

When Aki and Alex posted about making kimchi broth, I was inspired. It seemed like the perfect excuse to finally make some grits, which I’ve been meaning to do and yet not getting around to for a long time. These grits are spicy, brilliantly flavored, creamy, meaty from the pork stock, and just an all-around […]

Before I explain this dish, I just want to announce that the 2007 Food Blog Awards are now open for nominations. You can nominate your favorite food blogs in various different categories here. Hurry up, because nominations end in just a few days, on Wednesday, December 5th! Because I am proud of my work, I […]

Many of you are probably familiar with the horchata you can buy at Burritoville, a pale, dairy imitation of the real thing made with fat-free milk, rice powder, cinnamon, and sugar. It’s potable, but doesn’t even begin to compare with horchata made with actual rice and almonds, cinnamon and vanilla, with no milk in sight. […]

Okay, this is probably the last post I’ll be making to clear out my old photos taken with my Canon PowerShot S400. (I want to post only better photos taken with my new 30D from now on.) When we were visiting Dave’s mother, Barbara, she suggested that we make some butternut squash risotto, having been […]

I know it’s past the deadline for Hey Hey It’s Donna Hay Day #8: Tempo di Risotto, run by Cenzina at il cavoletto di bruxelles, but nonetheless, this risotto was so tasty and such fun to make. Truffle salt is my latest discovery. Truffle salt is just a blend of ground dried truffles and sea […]

The preparation for this dish must begin a month in advance, unless you already have a jar of preserved lemons lying around. The lemons are preserved in water and salt with a layer of oil on top, and for the first week you must shake the jar daily to redistribute the salt. After that, the […]

Originally I was not going to bother posting this recipe, because it is such a simple thing, and not all that much to look it. Never mind that it is delicious and addictive and goes unbelievably well with our favorite skirt steak for a quick and easy autumn dinner. Never mind that it is an […]

I was at Kalustyan’s the other day, looking through their spices, when I wandered up to the second floor to check out their tea selection. There is a small deli section up there, where they sell prepared foods, which I had never examined before. I glanced over, and the man behind the counter thrust a […]