Dear reader, I have desecrated my tongue. Our morning was kind of strange on Saturday. We had planned to go out to breakfast with my mom, but her truck wasn’t starting, so it wasn’t clear when we’d be eating breakfast. Since we’d been planning on going out, I didn’t really have any good breakfast options…
The Best, Easiest French Fries at Home!
These French fries are so exciting. We came across the instructions in a video (embedded below) for the online food science class we’re taking. Basically, Dan Souza from America’s Test Kitchen proposes a simpler method than going through the trouble of double-frying French fries – the classic method to make fries that are creamily cooked…
Curried Winter Vegetable Soup
This recipe wasn’t meant to be delicious. That was an accident. What it was meant to be was simple, speedy, and vegetarian. You see, it was Vegetarian Week. Arne and I had competing meetings that would prevent us from having dinner together, and my first thought was just to grab a bite out or eat…
Japanese Curry Rice
I have hesitated for some time in putting this “recipe” on the blog, because it goes kind of like this: Follow the instructions on the box. But I finally decided to do it for three reasons: 1) Not many Americans know it exists; 2) It’s really delicious; and 3) It’s close to my heart. In…
Salade Nicoise
Holy moley, look at the temperature out there! It’s been hovering near 100 for a week. Not when you want to heat up the house with cooking. It is definitely salad time. So last night I fell back on an old favorite: Salade Nicoise, a French composed salad. As with so many iconic dishes, there…
Loaded Baked Potato Soup
After St. Patrick’s Day, I had a bag of leftover baked potatoes in the fridge. As I was trying to think of something interesting to do with them (not that I don’t love a simple baked potato, but I do adore transforming things), I recalled that stalwart standby, baked potato soup. I really like baked…
Peasant Casserole of Potatoes, Tomatoes, and Cheese
This is true peasant cooking. Which means, essentially, “What-have-I-got-in-the-fridge” cooking. It’s in the tradition of folks all over the world who rummage through their root cellars, vegetable crispers, and bread boxes to summon forth delicious, hearty, nourishing meals for their families out of what may seem like nothing. True, this isn’t a soup made from…
Potato and Sunchoke Gratin with Leeks
This light, elegant gratin is perfect for spring. The oven-baked gratin form acknowledges still-chilly spring evenings; the delicate flavor of leeks and sunchokes evokes visions of the first green shoots of spring. Sunchokes, also known as Jerusalem artichokes, are the tubers of a flower that looks like a small sunflower. They are dug in the…