I don’t eat Moo Shu Pork – or vegetables, or chicken – very often anymore. Which is a shame, because Moo Shu is a tremendously fun thing to eat. We just so rarely eat out anymore at the kind of Chinese restaurant that serves it. (Chinese restaurants of any stripe are not the most common…
Spiced Apple Sour Cream Bundt Cake
Finally, finally, fall is truly here. We’ve turned on the heaters, we’ve put on our sweaters, and baked goods are emerging from the oven. Without a doubt, this apple cake is not only the best thing I’ve baked so far this fall, but one of the best things I’ve ever baked: big chunks of flavorful…
Ethiopian Huevos Rancheros (Firfir with Egg)
Dear readers, I have found the holy grail! I have often lamented – as regular readers may know – about the lack of a usable Ethiopian cookbook in English.
The riddle of Ethiopian injera: Is sourdough starter the answer?
Ah, injera. Ethiopian food is unthinkable without injera, the flexible, sour teff-flour flatbread that doubles as both edible utensil and plate. (And, at the end of the meal, is the best part, soaked as it is with the juices of all the stews.) I remember the first time I saw injera, folded and tucked in…
Joe Froggers – the chewiest, spiciest, best molasses cookies
I love molasses spice cookies. Almost any molasses spice cookies, from simple gingersnaps to those packaged Archway cookies to the triple-ginger cookies at Flying Star. (Those really are awesome.) But none come close to this oddly named cookie I found in the pages of the King Arthur Flour Cookie Companion. So dark brown they’re almost…
My Favorite Chocolate Chip-and-Chunk Cookies
This one doesn’t really take a lot of explanation. Who doesn’t like cookies? And who among us cookie-lovers doesn’t count chocolate chip near the top of the list? Sure, I love all kinds of cookies: oatmeal-raisin, peanut butter, a wide variety of molasses-spice (Joe Froggers recipe coming soon!), butter cookies with or without fruit fillings,…
Master Recipe: Crunchy, Toasty Granola
I’ve been experimenting with granola for years now, as long-time readers of my blog know: I’ve posted two recipes for it, as well as one for granola bars. Granola is my favorite weekday breakfast; I’ve taken to making it every other week or so, and I think my flavorful, deeply brown, super-crisp granola is the…
Salted Honey and Olive Oil Granola
I’ve been refining my granola technique for several years now, starting with the revelation that was my first taste of Alta Lodge Granola, which I posted about four years ago. That granola is still incredible, better than (dare I say it?) any other artisan or packaged granola I’ve tasted (though Udi’s will do in a pinch)….
Fluffy Lemon-Blueberry Cottage Cheese Pancakes
I have never been a fan of blueberries. I know many people love them, but I almost always find them disappointing. Their color is so vivid, their shiny roundness so tempting, but then you bite into one and… meh. Most blueberries taste to me like they’ve been diluted. What flavor there is, is nice, but…
Orange-Scented Strawberry-Rhubarb Crisp
The first time I tasted rhubarb, I hated it. I can’t remember exactly why. The dish was a Rhubarb Brown Betty. I can’t remember the flavor well enough to be sure why I disliked it so much – it’s entirely possible it was just the unfamiliarity of it. Or maybe it was really badly made….