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Nov 22, 2010 • I had a vague notion of what a whoopie pie was when I started seeing more recipes pop up. Like candy bars and soda, whoopie pies seem distinctly American to me. I didn’t grow up hearing about or seeing any whoopie pies. They weren’t at specialty bakeries or brought out at birthday parties. From what...
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Aug 9, 2010 • I’ve always known that I’m a left-brained girl. Math was my best subject, I like binary arguments, most of my books are organized by type and author, and I get tingles up my neck when I get to look and find things on maps. This is why I’m most comfortable baking. It’s a formula that...
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Mar 14, 2010 • … is to follow the real recipe! Remember when I tried to make the Momofuku compost cookie? Well, I just found out that the actual recipe has been posted. On Regis and Kelly’s website of all places. And there’s quite an interesting secret step involving the eggs. Happy baking if you try them. Momofuku Compost...
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Jan 21, 2010 • Remember how I loved my Momofuku Milk Bar experience so much? I finally got around to trying my hand at recreating the Compost Cookie experience. Verdict: failure. But, not because my cookies were icky. They just did not taste like the original. But given that I have a small apartment oven, made up my own...
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Oct 31, 2009 • It took me almost two months to turn my oven on. After the upheaval of a move, a new city, and a new job, I’ve found little energy to do much beyond cereal and toasted bagels for myself at home. For a few weeks I’ve thought about turning that little dial and crossing fingers for...
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Oct 10, 2009 • Fresh from a New York holiday of gastronomical delights, I find myself in food heaven withdrawal. After a week of the best of everything, where striking two items off of “Anthony’s Bourdains Top Thirteen Things to Eat Before You Die” in a matter of one afternoon, between bagel and lox at Russ and Daughter’s and...
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Sep 8, 2009 • Bacon. Salty, sweet, crisp, chewy, fatty goodness. For breakfast next to eggs, for lunch nestled between toast, lettuce, and tomatoes, for dinner a la carbonara, and for dessert? With comedy odes to the cured confection and a smattering of hot young chefs rethinking the salty ingredient, bacon is back on the menu as a decadent...
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May 21, 2009 • Having a name that rhymes with banana meant I had to decide early on if I was going to be its friend or faux. I chose friend. As the start of my day, sliced over ice cream, or mashed into muffins, few fruits rival the toothsome give of a banana’s starchy-sweet flesh for me. And...
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Mar 12, 2009 • It’s clear that I like to make cookies. It’s clear that I like to make cookies for others. But, when it comes to cookie recipes, I’m rarely surprised. A cookie is a cookie is a cookie. Butter, sugar, flour, salt, eggs. I have a number of recipes that I gravitate toward, but only one go-to...
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Dec 21, 2008 • Pudding, custard, flan—variations on a theme I love: creamy. I’m happy set in front of a bowl that contains any variation of these variations. A plastic cup of the Bill Cosby J-E-L-L-O incarnation has even been known to float my boat. My favourites though have to be the rich eggy recipes that are little more...
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