Food & Drink

Dirt bombs come from the Bantam Bread Company in Bantam, Conn. The “dirt” is the cinnamon sugar in which they’re rolled after baking. In 500 Things To Eat Before It’s Too Late, the Sterns offer this description: “In the world of muffins it is the bomb, as in the best, so much better than a […]

My kids loved making this sauce – and still do; it’s something they’ve continued to make as adults. If the tomatoes aren’t peeled, there’s no cooking involved beyond placing a bowl in a warm oven, making it ideal for age-appropriate kids to prepare on their own, or with adult supervision. Be sure that the brie […]

My mother was given this recipe from a friend back when I was in high school. It was a traditional recipe of her Eastern European family. Knefli is essentially large-form spaetzle in larger form. My mom’s friend served it with roast lamb and gravy. That was wonderful, but I’ve since adapted it as a vehicle […]

My husband, Peter, loves Korean food. So as soon as he saw the recipe for Kogi dogs, he just had to make some. I wasn’t as enthusiastic about the concept, but one bite converted me. Kimchee, a chili-hot fermented pickle not unlike sauerkraut, is most commonly made with Napa cabbage, although other vegetables are also […]

6 large waxy boiling potatoes 1 large onion, NOT super-sweet. 3 T. extra-virgin olive oil Steam or boil the potatoes until they can be pierced through easily with a knife. When cool enough to handle, peel them and cut into approximately 1/4-inch slices, then spread them out to cool completely. Cut the onion in half […]

The traditional way of making tortillas is to add the egg-plus-filling mixture to a hot, oiled skillet. When the eggs begin to solidify on the bottom, the tortilla is flipped upside down onto a plate, the skillet wiped out and re-oiled; the tortilla is then slid back into the skillet. The process is repeated until […]

1 c. coarsely chopped artichoke hearts or bottoms, either fresh cooked or canned 1 c. cooked chopped spinach, squeezed dry and tightly packed. 3/4 c. crumbled blue cheese, preferably Spanish Cabrales or substitute other blue cheese such as Gorgonzola 1 bunch scallions, thinly sliced, white and green parts separated 1 T. chopped fresh tarragon OR […]