FALL COOKING IS HERE
So I think we may have cracked the formula for not-fried-chicken-but-looks-and-tastes-like-fried-chicken-heaven. Or rather, not-fried-yet-seems-fried-guinea hen, which is what we tried at dinner the...
View ArticlePIZZA GRATITUDE
I’m grateful for so much this year, but right at this moment I’m eternally thankful for impromptu pizza parties. I’m thankful that Bottega has take-out. I’m thankful for their ‘bacio della Bottega,’...
View ArticleGIVING THANKS
Around these parts, Thanksgiving is something of a week-long celebration. We’ll feast again with friends this Monday, but earlier in the week we hosted another small gathering. The idea was fowl, but...
View ArticleROAST AND PUDS
Thanksgiving Meal #2. Sunday roast staff meal at Lawrence — standing rib roast, crispy brussels sprouts, stewed cabbage, and mini yorkshire puddings (I use Hugh’s recipe!). Considering how chaotic...
View ArticleRETURNING, AND SOME MUSSELS
When I first started working at Lawrence, I thought for sure that I would be able to make time for both work and writing. That between the long days making anglaise, puff pastry, bread, custards, and...
View ArticleFAIL SAFE
Whenever I feel totally uninspired by cooking and the contents of my refrigerator, I reach for a few fail-safe tricks. Like: Boiling a pot of beans with an onion and some bay. Simmering a quick tomato...
View ArticleBIRTHDAY QUAILS
Not that I need an excuse to throw an elaborate dinner party, but it’s become something of a tradition around these parts that I host a big feast in honor of my friends’ birthdays. (Sometimes, of...
View ArticlePASTA NIGHTS
Our freezer is always stocked with one of or two loaves of my sourdough, ready to be transformed into slices of toast, a tupperware of breadcrumbs, or a pan of garlicky croutons. Recently, I read...
View ArticleSO SMEARED
This photo makes me laugh. Our chef at Lawrence is particularly clear about tidying up the plate’s edges, so as the dish moves from the kitchen to the pass to the dining room, the plate must look...
View ArticleBIG, AND SMALL
Now that I’ve been in New York — and my cozy Bushwick apartment — for nearly five (!!) months, I’m getting a pretty good handle on all of the quirks of our kitchen. There are so many advantages to my...
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