Lately, things have been going pretty well for me in the kitchen. So, with culinary karma apparently on my side, I decided to try my hand at making cucidati—Italian fig cookies. Basically, they’re Fig Newtons on steroids (and without the preservatives). These little guys are amazing: rich tender cookie on the outside, with soft, spiced

Makes about 4 dozen cookies. This recipe is adapted from Nick Malgieri. I’ve taken some liberties with the filling; so if you’d like a more traditional recipe, see this. If your dried figs are hard, place them in a saucepan, cover with water, and bring them to a boil. Drain the figs and allow them

We’ve been making a lot of soups and stews lately. That’s partly because it’s February and freezing. But mostly it’s because I’m (still) reluctant to attempt meals that have three or four  distinct parts. Yup, I am afraid of making chicken, broccoli, and rice for dinner, or some variation on that theme. Nothing shakes my

Serves 8-10. Since all the spices go in at the same time, I like to measure them into one bowl before I start cooking. You can use any beer you like, just be prepared to drink the rest after you put some in the chili! We used leftover roast chicken, but you can use whatever

With all the snow we’ve been having, I am beginning to feel like I live in the Land of Narnia—always winter, but never Christmas. Why is it that snow after December 25th is no longer a holiday miracle or a winter wonderland, but an icy, slushy, dirty, dangerous mess? After five snow squalls and two

Serves 4 1 whole chicken (about 3 ½ pounds) 1 ½ tablespoons kosher salt 1 ½ tablespoons olive oil 2 teaspoons sugar Freshly ground black pepper 1 box (9 ounces) frozen artichoke hearts, thawed 3 large garlic cloves, minced 1 teaspoon dried oregano 1 cup chicken broth ¼ cup each: dry vermouth and fresh lemon

A year and a half ago, in a post about foods that I am “just not that into,” I wrote: “Mayonnaise is, hands down, my biggest shiver-inspiring food. The gentle slurping-sucking noise it makes as it pulls away from the side of the jar is all I’d have to think about if I ever decide

Patatas Bravas (Crispy Olive Oil-Fried Potatoes) Serves 2 These fried potatoes are delicious on their own, but even better with this zippy aioli (see recipe below). Pimentón, or Spanish paprika, adds a unique, smoky flavor to this dish. If you have some on hand, use it! 1 pound starchy potatoes, such as russets, scrubbed and

Makes 1 drink. This recipe is adapted from the book Speakeasy. If you’ve never tried Luxardo maraschino cherry liqueur, you’re seriously missing out. It’s a far cry from the bright, chemical-sweet cherries we’re used to. This liqueur and the cherries that come soaked in it are dark, spicy, and complex. If you can’t find them

Historically, I have never been much of a cocktail girl. A year or so ago, I would have told you that whiskey and bourbon are far too sweet for my liking, gin is great but doesn’t require ‘dolling up’ save an olive or two, and that college has pretty much put me off vodka for

Makes 1 drink. This drink comes from the book Speakeasy. It is really special: smooth, delicate, and herbaceous. You can use the infused gin and vermouth in other cocktails and even in cooking. Infuse plenty of each and store then in mason jars or bottles, then you’re only about 60 seconds from a great cocktail.

Makes 1 quart. This recipe is from the book Speakeasy. Feel free to halve this recipe, but the infused gin makes a very interesting and tasty addition to other cocktails. The authors call for Plymouth gin because it is slightly floral, but not so herbaceous that the lavender will get lost. 2 Tablespoons dried lavender

Makes 1 quart. This recipe comes form the book Speakeasy. Feel free to halve this recipe, although the infused vermouth makes a nice addition to other cocktails and even cooking. 2 Tablespoons herbes de Provence 1 (750 ml) bottle of dry vermouth (they recommend Noilly Prat) Place the herbes de Provence in a small saucepan

The key to simple syrup is equal parts water and sugar. I usually make a large batch because it keeps indefinitely in the fridge. 1 cup sugar 1 cup water Heat water and sugar in a saucepan over medium heat until the sugar dissolves. Allow to cool, transfer to a container, and refrigerate