I awoke on Sunday morning, as I often do, craving pancakes. I could wax poetic about a griddle-warm stack of fluffy, tender pancakes with a little pat of butter slip-sliding over the top and amber syrup pouring over the sides—but I’ll spare you the ode. Bottom line: I love them.
I
2-3 Tbs. Olive oil
1 medium onion, diced
1 large carrot, coarsely chopped
1 bell pepper, preferably green, cut into bite-sized pieces
2 large sweet potatoes, peeled and cut into bite-size chunks
5-6 garlic cloves, minced
4 tsp. sweet curry powder
I Tbs. hot curry powder
I Tbs. ground cumin
1 ½ tsp. garam masala
A few dashes of cinnamon
1-2
This week I watched Food, Inc., and predictably, I feel like crap.
I’d heard this film was somewhat akin to going to confession, and I knew I was a sinner in the church of food. But after passing over it many times in the movie store (yes, I am the last
More than her smooth and knowing knife skills, her quick-wristed skillet flip, and her laid-back kitchen manner, Mom’s hands and forearms reveal her long and varied culinary experience. Her fingers and arms are striped with scars—from misbehaving chef’s knives, stubborn oven racks, wayward peelers, skidding box graters, and enthusiastic frying
This ice cream is unlike anything I’ve ever had. It’s spicy and sweet, hot and cold, and blissfully creamy. It skips nothing in terms of heavy cream and half-and-half, but you really only need one scoop. I promise! The recipe is adapted from the wonderful Rick Bayless: http://www.rickbayless.com/recipe/view?recipeID=86
Makes 1 quart
1
2 ounces gin (I like Hendricks) or cognac
1 ounce fresh squeezed lemon
2 teaspoons agave or simple syrup
Dash of angostura bitters
Sparkling wine
Shake gin or cognac and lemon juice over ice. Put simple syrup and bitters in a champagne flute. Add contents of shaker to flute. Top off with sparkling wine and
I’m not a picky eater (or drinker) by a long shot. But like most of people, I have a small list of things I avoid if I can. In the last few years, my dislike column has dwindled significantly—this week alone I’ve eaten fried pig skin and cow tongue—but
If “The Potluck” were on Facebook, I would not become a fan.
Let’s just get it out there: People bring some pretty heinous food to potlucks. There are always your requisite casseroles made with unidentified ground meat and cream of mushroom soup, topped off with chips or Cheetos or something weird.
Serves 8 to 12
This is a quick, easy crowd-pleaser. (Sometimes I like to add crumbled bacon.)
Salt
1 pound (16 ounces) pasta shells
1 pound (16 ounces) grated sharp cheddar cheese
1 container (16 ounces) cottage cheese
1/2 cup grated Parmesan cheese
1 container (16 ounces) sour cream
Ground black pepper
1 cup dry bread crumbs
3 tablespoons chopped
Makes about 4 dozen
If you like, top these corn tortillas with Coffee-Braised Pulled Pork, a little dollop of sour cream, and a sprinkling of cilantro. If you’re lucky enough to have a tortilla press, now’s your chance to use it! If not, you can just roll them out.
2 cups masa
