spring asparagus galette
I know it’s too early for asparagus, at least in New York, but I’m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about…
layered yogurt flatbreads
For many years I’ve been fascinated by variations on yeast-free yogurt flatbread recipes (in some kinds of parathas, yeast-free naans, and roti canai) that follow a loose formula of a…
roast chicken with schmaltzy cabbage
I didn’t know I needed a new roast chicken in my life when Helen Rosner, the New Yorker’s roving food correspondent and all-around fascinating person, posted on her Instagram a…
banana toffee cake
For absolutely no reasons other than I Wanted It and It Sounded Good and Also I Had Two Sad Bananas and Didn’t Want To Make Banana Bread, earlier this fall…
toasted pecan cake
When it’s quiet around here, it generally means one of two things: 1. I’ve been cooking a series of duds, or certainly nothing good enough to clear my throat into…
chocolate puddle cakes
From their big debut in the 1990s from chef Jean-Georges Vongerichten to their ever-presence on dessert menus since, chocolate molten lava cakes are easily one of the most trodden tropes…