After the crazy hustle and bustle of the winter holidays, it’s hard to motivate to cook very much. My stomach is still roiling from a potent combination of cookies, cakes, and other rich festive…
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Since 1995, I’ve baked approximately a thousand of these beautiful jewel-colored jelly bowl cookies. And although (or, perhaps, because) everyone in my life expects me to keep baking these cookies, I…
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When I was 11, I loved baking from a book published in 1975 called “The International Cookie Jar Cookbook.” Although the book has long since been out of print, I was able…
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The Hong Kong-style egg tart, most commonly known to Americans as a dish served at the Cantonese dining phenomenon of dim sum, is one of those sweets that tastes so much…
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For more than twenty years now — since I was twelve years old — I’ve been curious about an obscure Italian cookie that I’ve never seen or tasted. Like many eccentric…
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This is a story about Thanksgiving. But it’s also a story celebrating the city of Los Angeles, new love, and that time I almost set my mother-in-law’s kitchen on fire. …
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I find the ubiquitous “best restaurant in the world” lists hard to stomach (pun intended). What does that even mean? Does the restaurant have to be French in order to qualify as…
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Dessert, Make, RestaurantsThe French Laundry, and a Recipe for Shortbread Cookies with Basil-Blackberry Whipped Cream
In a certain sense, it’s taken me 15 years to write this review, because I’ve waited 15 years to eat at The French Laundry. When I was a poor college student, I…
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Make, Restaurants, TravelTomato Toast (Pa Amb Tomàquet), Inspired by Barcelona Restaurant Paco Meralgo
Years ago, on a whim, I booked a trip with my friend to Spain. I slowly psyched myself up for paella, hams that cost as much as gold, and churros con chocolate.…
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I don’t do well in the heat. Outside, the sun beats down on my head like a relentless drummer. Inside, my apartment feels like a sauna unless I hide out in my…