I’ve been wanting to make mozzarella for a long time. I had heard how easy and fabulous it was, and I felt a little silly for waiting so long. And was it worth it? Definitely. I had a few friends over, and I think we all cheered when those curds turn stretchy. So in the…
broccoli with burrata, pine nuts, and warm anchovy vinaigrette- ish
I had a post all written up for you tonight. I was almost ready to publish it. And then I made dinner. And I changed my mind. Because although you may not have known it, you were here tonight too. So I figured I better tell you about it, just to keep you up to…
meat
Vegetarians, this post is not for you. Go elsewhere in your daily ritual web wanderings, and come back here tomorrow. Today we’re going to talk about meat. We eat a fair amount of meat around here.Hard as it may be to believe, I was a vegetarian from the ages of nine to seventeen. I sported…
vanilla pudding, or why mason jars are sometimes cuter than children
A few days ago, a little gift of a picture arrived in my email. The photo was taken at night, with dinner cooking on the stove in the background. On the counter stood 4 perfect little mason jars, filled with tapioca pudding. The sender of the photo had prepared the pudding with her son, and…
ricotta, again
Fresh Ricottafrom Lynne Rossetto Kasper, The Splendid Table makes about 1 pound2 1/2 quarts whole milk1/4 cup less 1 tablespoon heavy cream (not ultrapasteurized) (I left this out, as I was using cream on top raw milk)5 Tablespoons plus 1 teaspoon fresh lemon juice1/8 teaspoon salt Stir together all of the ingredients except the salt…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 