Lemon yogurt poppy seed muffins
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In 1975, my grandma baked a loaf of poppy seed bread. While this may not
seem worthy of mention, it was an unusual act in that she never repeated
this...
...
Poached Fish with Oil & Lemon Sauce
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[image: Poached Fish with Oil & Lemon Sauce]
One of the top seafood restaurants in Thessaloniki (and one of the best in
Greece) is Mavri Thalassa (Black S...
Ground Turkey Taco Bowls (Video)
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Ground Turkey Taco Bowls are such a tasty dinner and for a low-carb version
of the recipe just double the turkey and skip the black beans! And this
turke...
Tonkatsu Sauce
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What is Katsu Sauce? Katsu sauce is part of a family of Japanese condiments
derived from Western Worcestershire sauce, including chunou sauce,
okonomiyak...
spinach and artichoke pan pizza
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Over the pandemic, I quietly broke up with every pizza dough recipe I’ve
shared to date. I know I have some nerve only telling you this now. The
family w...
Skillet Cornbread
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This skillet cornbread is rustic, custard-topped, and crusty-edged. It is
bolstered with herbs and a bit of quinoa for an incredibly good
accompaniment t...
Cookbooks and Criticism
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I don’t recall why, but I decided to watch all of the films that were
nominated for the Best Picture Oscar this year. I think I did this once
before, years...
Sparkly Sugar Cranberries
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I have decided that I am going to make these sparkly sugar cranberries as
often as possible while cranberries are in season. This is a recipe I
created...
Bourbon-Ginger Pecan Pie
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I wasn’t planning on beginning this post for a pie recipe with anything
other than a story about how much I liked it, encouraging you to make it.
(Which I’...
Grilled Vegetable Pasta Salad
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[image: Garden fresh basil and tomatoes]
*Summer Love.Twelve years ago... a recipe from the archives inspired by a
wedding.*
We have a wedding to go t...
Protected: Open-Faced Croque Madames
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There is no excerpt because this is a protected post.
The post Protected: Open-Faced Croque Madames appeared first on Ruhlman.
Sassy Strawberry Sorbet
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When strawberries are season (like they are now), you have a few options.
Option one: eat them raw. Option two: eat them raw dipped in homemade
whipped cre...
Foolproof Chocolate Fudge
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In my new cookbook, New England Desserts, I have a recipe for old-fashioned
chocolate fudge made with pure sugar, butter, and cream (and chocolate, of
cour...
Double Chocolate Drop Cookies Recipe
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Chocolate lovers gather around! Curb your chocolate craving with this
Double Chocolate Drop Cookies recipe. I have one kid who doesn’t like
chocolate, es...
Hope is the thing with feathers
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Hope is the thing with feathers
[image: Maki is still here.]
A long due update.
Filed under: personal
Keep reading Hope is the thing with feathers →
News & Ways to Stay in Touch
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Last year I became the editor of chief of two sites, the Cheese Professor
and the Alcohol Professor. On each site you will find three new stories a
week....
How to Choose, Cut, Seed and Juice a Pomegranate
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[image: Story 426801627] My fascination with pomegranates started with the
bowls of pomegranate arils I enjoyed as a snack when I was little and grows
with...
Yogurt Cake Recipe
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Buy Clotilde's latest book, The French Market Cookbook!
Gâteau au yaourt Maxence is a big advocate of the adage “if it ain’t broke
don’t fix it”. In othe...
This Saturday’s Recipes by The Pioneer Woman
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This Saturday is a brand new episode of “Home Sweet Home” on Food Network.
My kids are helping me shoot it, my production company in the UK is editing
it t...
How to Fry an Egg
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Here's how to fry an egg perfectly. No more chewy or overcooked whites!
The post How to Fry an Egg appeared first on Sophisticated Gourmet.
Leftovers à la française
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In the family, we rapidly nicknamed my mother “la reine des restes” (the
queen of leftovers) because she’d make a point of keeping every scrap of
food, kee...
Fig Scones
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Tender and slightly sweet, these orange-scented buttermilk fig scones pair
perfectly with a cup of coffee or tea. This is sure to become one of your
favori...
For the Man Who Has Everything
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For the man who has everything, it’s nearly impossible to think of the
perfect birthday gift. I’ve been getting birthday gifts for one of my
oldest friends...
Perfectionism Is A Hustle
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I’ve spent years conning myself into believing that perfectionism is what
made me good at my job. But the truth is, perfectionism has done me more
harm tha...
Top Tastes of 2018
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A recap of some of my favorite tastes and experiments in 2018. Check out my
last taste recaps in 2016 and 2014. Top Mind-blowing and changing taste:
Vegan ...
Homemade Sour Cream Gingerbread Pancakes
-
The holidays is always bittersweet for me. Coming from a large family,
Thanksgiving to New Years has become a time of remembrance of family who
have pas...
No more video posts here!
-
Dear Beyond Salmon Readers,
If you want to know when I make new videos, please subscribe to my YouTube
channel and click the bell button if you want e-mail...
morning beauty routine – olga massov
-
Unlike with clothes, if I had unlimited funds, which I don’t (thanks, cost
of childcare!), I’d be spending all of my pennies on skincare and beauty
product...
Moving On: New Blog & New Cookbook
-
So it's been a while since I've posted here. My apologies for that. But,
then again, it's because I've been blogging elsewhere and working harder
than a ...
Personals history
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I moved to San Francisco in 1991. At the time, I was freelancing in
theater, doing sets and props. The work was sparse, and the pay was
abysmal, but San Fr...
Monday Farm Photos: Happy Monday.
-
*Wishing you a week filled with little pockets of peace. (And for the rest
of the time, there's always this.)*
*More *(15-year-old!)* Lucky Buddy Bea...
Keeping up
-
For readers who would like to keep up with my second act as I build my
volunteering life, I'll be posting updates about my progress on my blog
Lydia Likes ...
My workshop in Sicily
-
when
may 1 may 6 2017
what:
A week spent sketching in the Sicilian hills, the better to take in all the
beauty and inspiration.
We will cook and we will...
Smoked Oysters
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Delicately smoked oysters are a fantastic appetizer or snack, and are great
on pasta.
The post Smoked Oysters appeared first on Hunter Angler Gardener C...
Creating a Healthy Food LIFESTYLE
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What’s holding you back from turning your healthy food choices into a
total health lifestyle? I have some ideas for you here…
White Nectarine and Purple Basil Mini Cakes
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[image: White Nectarine and Purple Basil Mini Cakes]
We grow and encourage many flowers within our vegetable patch to attract
the bees and beneficial insec...
December 10
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I come to you today for three reasons: 1) it is so windy outside this
morning that my entire house will shortly be carried away (to Oz, I hope)
and I want ...
bloody valentine aka blood orange negroni
-
You guys, Valentine’s Day is right around the corner… like tomorrow. Aaron
and I have gotten to the point where we no longer even try to get
reservations s...
Last Chance Kale
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When Josie was a baby, she ate a lot of kale. Most of the time she ate it
with cheese-y grits. Perfect food for feeding a 9 month old: soft, green,
delicio...
Rutabaga, Celery, Dill, & Smoked Chicken Soup
-
Spring may be on its way, but it’s not here yet. It was snowing in Brooklyn
today! Plenty of time left to hunker down with winter vegetable based soups
whi...
Onsen Tamago, or poaching eggs in their shells
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Recently, a TV reporter visited my restaurant Ganso and asked a typical
reporter question: How many distinct ingredients do we use to make a bowl
of ramen?
Chestnut, too many garnishes to list
-
Sometimes, I think there is no more beautiful color in the world than that
of a chestnut. A few years ago on Christmas Eve, my friends and I roasted
chestn...
Baby Eggplants: The Cute Factor
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The other day at Sprouts, a local grocery store, a woman saw me selecting
baby eggplant.
She asked, "Do you like those?"
"Oh, I adore them," I said. "Th...
In My Kitchen - June 2012
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Fig Jam and Lime Cordial is a blog I recently discovered. I'm joining in
Celia's In My Kitchen meme this month. In My Kitchen ........is a cow. I'm
not a b...
Walking on Western Ave.
-
I'm happiest when I am organizing random projects. In the past few years,
it was "Book Club," a group of friends who traveled from Bay Area bar to
Bay Area...
Stalking the sweetly sour
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Rhubarb when raw is so tough And its leaves contain poisonous stuff, – But
when cleaned and de-soiled – Dipped in sugar and boiled Then the stalks are
quit...
Gallery: Favorite Jazz Fest Eats
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[image: Cochon de Lait Po'boy. The Best Po'Boy at the Fest. Get one early
or you'll be sorry! (at Food Area 1)] Cochon de Lait Po’boy. The Best
Po’Boy a...
Liste Otto: Banning Books in WWII France
-
In appearance, it resembled a cheap mimeographed syllabus from a university
course in the 1950s or 1960s. But it was anything but. In September 1940,
close...
Nose Dive: Updated index & paperback
-
For readers of the 2020 hardcover editions of Nose Dive, I offer a new
version of the index, completely revamped for the 2022 Penguin Books
paperback and ...
Super Easy, Super Moist Chocolate Cupcakes
-
Easy to make, unusually moist chocolate cupcakes and no mixer required! No
eggs either, the recipe uses a combo of baking soda and vinegar for
leavening. ...
ENOUGH.
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A few days ago my book editor, Susan Roxborough, handed me the first real
copy of my book, ENOUGH. I had to mark the moment. And then I cried. And
then...
General Tso's Cauliflower and Tofu
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[image: General Tso's Cauliflower and Tofu | Appetite for China]
Last summer I started teaching a Vegan Chinese Cooking class at Brooklyn
Brainery.
Ever...
Food and drink packaging: Skaalvenn
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I've always been interested in graphics, even taking a brief course in
design and packaging at an art school in NYC - and noticed these craft
bottles in M...
The Ceylon Dinner, 1875.
-
Over the years I have posted quite a number of menus for late nineteenth
century civic and other official dinners. I think it is fair to say that,
looked ...
Fighting with my website host
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This is going to be a temporary post, but as it stands I can’t seem to
connect to my website at all unless I’m using VPN or my cell phone. Once my
hosting ...
What I’m doing in my 9 to 5 is Project 529
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Well folks, it’s been so long since I’ve posted here that: A. My not-so-new
laptop didn’t have my blog editor installed. B. It took quite a few times
for m...
Please update your RSS feed link
-
Hello friends,
Some of you have reached out to let me know that you are not receiving any
of my blog updates through your RSS feed. When I changed blog pl...
This feed has moved and will be deleted soon. Please update your
subscription now.
-
The publisher is using a new address for their RSS feed. Please update your
feed reader to use this new URL:
*http://www.stephencooks.com/newfeed.xml*
Thanksgiving 2011!!
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Every now and then, life goes crazy, right? That’s where Shiv and I have
both been for a couple months now. I’ve barely had time to put my dinner
order in ...