Cooking with my mom recently, I encountered an ingredient I hadn’t tried before: labneh (also spelled labna) or Middle Eastern yogurt cheese. In a nutshell, it’s plain yogurt that has been strained for several days to remove the …
While visiting my brother, Bill, in Chicago last summer, I had occasion to try something new: burrata cheese. It rocked my world. What’s burrata? Imagine that fresh mozzarella, fresh ricotta and cream all partied together. Burrata …
In my library of a decade’s worth of old Bon Appétit magazines, I know exactly which issue to reach for: September 1995, the American Restaurants Issue. Page 93. Page 93 is dog-eared, wrinkled from the steam …
We have a Williams-Sonoma Collection cookbook (you know, one of those slim, almost square volumes they’ve published for years) devoted to risotto. We’ve had this since about 1996, and it is thoroughly abused: spine cracked, pages …
As I was paging through the December issue of Food & Wine over the holiday break, a gorgeous pizza recipe caught my eye: Called Pizza Vesuvio with the Works, it’s from Rustic, the new restaurant that’s …
What’s better than cheese and crackers? Why cheese IN a cracker, of course. For years, one of my mom’s go-to cocktail snacks has been cheese straws. They’re not complicated to make—just butter, flour, cheese, salt and …
I carry a small Moleskine notebook with me, into which I scribble ideas and inspirations for recipes to try at home. Years ago, Rob and I were enjoying dinner at Jean-Robert’s Bistro in Cincinnati (now just …
There are two food-related (obsessed?) blogs that I wish I wrote: 100cookbooks.com and smittenkitchen.com. Neither fails me whenever I bookmark a recipe. So when I spotted this recipe for Tomato and Corn Pie on smittenkitchen.com earlier …
We make pizza at home. A lot. When we order delivery, we opt for the traditional topping combos: pepperoni, sausage & mushroom, spinach. But our homemade pizzas tend toward different flavor combinations. The Mooth House Special …
