Iron Chef and lesbian mom Cat Cora, in an interview with the Food Gal, has spoken out against Prop 8. She also mentions that she and her partner Jen Cora are expecting their third child in April. Congratulations! (Thanks, After Ellen.) This is as good an excuse as any to move from politics to domestic […]
Since I mentioned cooking yesterday, here’s a recipe for Cardamon-Almond Biscotti. It’s based on the “Classic Biscotti” recipe from Joy of Cooking, but with quite a few flavor tweaks. I was inspired both by Shuna Fish Lydon’s Cardamon Chocolate Chunk Cookies (though I make no claims to her mastery of pastry) and by the great
My first attempt at monkey bread was a traditional herbed loaf based on a white-bread recipe (but with a little whole-wheat flour added because I like it that way). Not willing to leave well enough alone, however, I then decided to try it with a challah dough. Challah, as you may know, is a Jewish
Here’s a recipe for a simple yet festive bread that’s both fun to make with kids and suitable for company. It comes out in a cake-like shape that makes a great centerpiece for a dinner party—a nice alternative to a basket of rolls. Its pull-apart sections are easy for little monkey fingers to grab, too.
The other day, when I asked my three-year-old what he wanted for breakfast, he replied, “Pizza.” Now, I’ve been a fan of cold leftover morning ‘za since my college days, but not having any in the house, and wanting to instill good breakfast habits in the next generation, I came up with this quick, healthier
Pita bread is one of those things, like ketchup, that many of us never think about making at home. Try it once, though, and you’ll be loath to go back to store-bought. The texture and flavor are worlds apart. It’s also one of the simplest bread recipes to make, with very short second rise and
Here’s an easy bread recipe with a slightly sweet taste and lots of hearty whole grains. It’s slightly modified from the superb King Arthur Flour Baker’s Companion, which my partner got me (for purely altruistic reasons, she tells me) as a birthday present. I love this book not only for the recipes, but also for
