About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
- Deconstructing Twinkies #nyas 3 hours ago
- RT @sciandthecity: RT @thesporkful View from NY Acad of Sciences @sciandthecity where I'm moderating panel on gluttony. Note DNA carpet. ht… 3 hours ago
- Great view from NY Academy of Sciences. Lecture on Food and Gluttony. http://t.co/1xL92LNt3S 3 hours ago
- @Persolaise That is really sad. 7 hours ago
- @stephenhacker We all do :-) 22 hours ago
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I prepared all this food. The written content and photographs are mine unless otherwise specified. I try out a lot of recipes from other sources, but always give credit where it is due. Of course, sometimes pages disappear, and the links no longer work. If that happens, hopefully I have included enough information for you to find the original source.
This blog is meant to be a convivial space, a place where I can share my thoughts, recipes, and story with you. If you like what you see and want to share it with others, remember to attribute it properly. As a courtesy, please do ask for permission if you want to use my content. It will almost always be granted unless you are using it for commercial purposes.
Also, sometimes I tell you about things that I like. I haven't been paid to do this — but wouldn't that be nice? Picture it: a lifetime's supply of Diamond Crystal Kosher Salt . . .
Tag Archives: dessert
For my first post of the new year, I am going to wrap up the remainder of business from the last: my Miso Awesome Cookies! Come to think of it, this post should actually be called: Dr. Daisy or: How … Continue reading
Who’s so awesome? MISO AWESOME!!!!!!! My Takedown cookie entry was: white chocolate chips + white miso + wasabi peas + tamari almonds. Even though I didn’t win with that crazy combination, I had a great time and learned a lot … Continue reading
As if I didn’t learn my lesson the last time . . . I will be competing in this year’s Brooklyn Cookie Takedown! Just like the Brooklyn Bacon Takedown: 300 samples, but minus the bacon. Come out and cheer me on! … Continue reading
Just in time for the holidays! This addictive combination of maple sugar-candied bacon, Ancho chili and cayenne pepper-spiced pecans, and Bourbon nougat was created for the Brooklyn Bacon Takedown with the help of my downstairs neighbor, a professional candy maker. I … Continue reading
The Daring Kitchen July Cooks’ Challenge: Papillotes de pêches et framboises à la vanille (Peaches and Raspberries Cooked in Parchment Paper with Vanilla Bean)
The dissertation has been pretty overwhelming lately. This is the big push before the defense so I haven’t had much time for all the things that I love like spending time with my friends, cooking, blogging, eating out and drinking. … Continue reading
Clafoutis is the classic dessert of the Limousin, the northwestern part of the Massif Central in the middle of France. Traditionally, it is baked in a buttered dish and is more or less a flan with ripe black cherries. Sometimes, other red … Continue reading
I wish that I was more of a baker. Unfortunately, my baking past is littered with all kinds of baking misfortunes: lumpy cakes, leaden cakes, cracked cakes, dry cakes, lopsided cakes, burned cakes, burned cakes with runny centers, runny cakes … Continue reading
Fall is my favorite time of year. I love the crisp air, and harvest time, and hayrides, and watching the leaves turn colors. I love squash, and apples, and spice, and all those nice things that we start eating when … Continue reading
One of my favorite books is Nigel Slater’s The Kitchen Diaries. Part cookbook, part, well, diary, longtime Observer columnist Slater takes you through a year in his life food-wise. He doesn’t give an entry for every day (and some days … Continue reading
Chocolate-covered strawberries get a bad rap. It’s perhaps not so surprising: the majority of ones in this country are sold in February, when strawberries are completely out-of-season. Now I have nothing against partaking in enrobed fruit for Valentine’s Day, but strawberries … Continue reading