The other day I was at work, and a woman came in and ordered breakfast. She had her New York Times with her, and she knew exactly what she wanted.Half a baguette, toasted, with butter. And a few slices of gruyere, topped with a an equal number of slices of prosciutto. And four or five…
buttery polenta with parmesan and olive oil-fried eggs
I haven’t been cooking. Well, I’ve been boiling pasta a lot, if you count that. It’s been rice pasta because Sadie’s all off wheat again. Rice pasta is good, but just a little bit less good than wheat pasta. I’ve been making dinner in a few minutes because that’s how the days have…
shirred eggs with fresh herbs
Luckily, I have a few French people around to give it all a bit of authenticity. But either way, on good days these moments of France have their delicious ways of working their way in. When there is good cheese, and it is just at the right temperature, it is French, even if it was…
buttermilk popovers
I feel like you either know about popovers or you don’t. I guess, like most of this stuff, it could be a bit more complex. Maybe your mom made them when you were little, but they feel like a mystery to you now. Or maybe you’ve had them and loved them, but you’ve never made…
ham and cheese strata
Why Brunch, you ask? Well, first of all, a strata must be prepared the night before it is eaten, so that it can really soak in all that egg-y goodness. All that needs to happen the morning of is out of the fridge, onto the counter, into the oven. Instead making a mess of your…
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 