eating my feelings. perfect roasted potatoes.

When things aren’t going my way, I’ve been known to sulk and mutter under my breath. I get into a snit and cook everything in sight and, yes, I eat my feelings. Mostly, I want potatoes. Preferably roasted potatoes. Crispy on the outside and creamy in the center. A little too salty with plenty of freshly ground pepper, too. I’m going to whine now. Then, I will tell you how to make perfect roasted potatoes. I won’t blame you if you just go straight to the bottom of this post and skip the whine. Some foods take planning and time, while others are whipped up in a snap. These potatoes fall in the first category. They cannot be rushed.  I’m okay with that. After all, […]


brussels sprouts go nuts

Good heavens I love brussels sprouts. It always amazes me when someone says they don’t like them. Frank Bruni covers how our food tastes change in this smart piece from this week’s NYTimes Dining section and, naturally, sprouts make the list. But I don’t care what those naysayers say, I’m crazy about sprouts. I make this recipe all the time. And a stunning brussels sprout pie with feta and phyllo that’s perfect for vegetarians at Thanksgiving. Brussels are more than delicious. They are “powerhouses of nutrition” according to TreeHugger. Match them with hazelnuts. Add cheese. It’s a sprout party. Here’s how this recipe came to be. Last month I had a whirlwind, wonderful trip to New York. Of course, I had meetings at W. W. […]


a mountain of meyer lemons. limoncello and crema di limoncello

I’ve been working through a glorious box of Meyer lemons from the Lemon Ladies. Every year, I treat myself to a box of lemons from California and their lemons are the most beautiful, floral, bright sunny yellow fruits I’ve ever seen. I made lemon possets, of course, because they’re just about the best dessert in the world. Serve with gingersnaps. I made lemon curd because it is a food of the gods. I’ve toyed with a dozen recipes for shelf stable lemon curd, but I just don’t feel good about putting dairy and eggs in a jar and canning it, even pressure canning, so I put lemon curd in the refrigerator, where it lasts about three months, or in the freezer, where it will keep […]


a cheese souffle for morty

A cheese soufflé is old school and oh so satisfying. I’m feeling the need for warm, comforting food with another winter storm zooming our way. I’m thinking we should start a movement to bring back the soufflé. I’ll bet you have most of the ingredients already in your house. Say yes to something cheesy and warm. Something simple to prepare that looks and tastes super fancy. I took out napkin rings and the good plates. Lit candles. After all, we have something to celebrate. Our family has expanded. Meet Morty. He’s a two year old miniature schnauzer, silver gray, 16 pounds of exuberance. Poor little guy was abandoned at a high-kill shelter a couple of weeks ago and ever since, he’s had a rough go. Shelter nights. […]

Pound Cake 1

homemade butter for perfect pound cake

When I received a gift of fresh (raw) cream last week, my first thought was pound cake. You see, I knew the cream would become butter. And then the butter would become cake. And when I returned from the market with some beautiful Arucana (blue) hen eggs, well, that was just the nudge I needed. I am a big fan of pound cake. I’ve made dozens of different recipes, but I’m here to tell you: Edna Lewis’ pound cake is perfection. And the beauty of the recipe is in the simplicity. Butter, eggs, flour, sugar, vanilla and a little lemon. I bet you have all of those ingredients in your house right now. I first encountered Miss Lewis’ pound cake in her terrific book, The Taste […]

gin vermouth balsamic

Winter Martinez Cocktail à la Rose’s Luxury

There is a sensational new restaurant in DC called Rose’s Luxury. It got an amazing review from the Washington Post so I was particularly delighted to go there the other night. The evening started off just right with a cocktail, the Winter Martinez. To be perfectly fair, Plymouth gin and Antica Carpana were specified and I had only Botanist ( herbal,  like Plymouth) and Dolin (upmarket, like AC) sweet vermouth. I was hoping to recreate the same happy glass of joy, even with these substitutions. The kicker in this tipple is the fig balsamic. Syrupy and sweet with a snazzy vinegar ending, it brings to mind a shrub, but winterized. Shrubs, in case you aren’t familiar, are drinking vinegars. You’ll be able to get a […]