By now, I’ve told the story of Eli’s Super Cake at over a dozen events, and hundreds of readers have eaten the cake themselves. More importantly, I have learned that when Eli has a recipe idea, I should just stand back and let him create. He does not approach his baking with the scientific precision of Lisa’s daughter, he just goes for it. And when the batter came together so beautifully, he looked up at me and smiled: “I think I have a knack for this.” I think he really does. More
Yesterday, before we were even awake, the kids made us coffee and themselves French Toast.
Now I can rest assured that they can make breakfast in bed for whatever life partner they choose.
My work here may be done.
French Toast For America
4 thick slices cinnamon challah bread
1 tablespoon granulated sugar
1/2 teaspoon cinnamon (we like Penzey’s blend) or to taste
butter for griddle
In a shallow bowl, whisk eggs, sugar, and cinnamon.
Soak bread in egg mixture on both sides.
Heat griddle to medium, then lightly butter and cook bread, turning once, until egg batter is cooked through and bread is very lightly browned.
Last week, I published a piece in the New York Times about family dinner. More precisely, the piece is about how we don’t have a traditional family dinner in our house–and never really have, in large part because of my husband’s work schedule, but also because of my kids’ activities. More
One summer when I was a kid, I made it my mission to find the best strawberry ice cream. I ate strawberry ice cream in New York and Connecticut and Massachusetts and New Jersey. I can’t remember which was my favorite, whether it was Haagen-Dazs or Baskin-Robbins or the scoop from the wooden shack on the edge of a cow pasture, but it doesn’t matter: it was the journey, as they say, not the destination. More
We’ve been making this fabulous recipe for a while now, and every time, I complain about the recipe format. So I’m rewriting it here mostly for my own benefit, really, but if you’re looking for an excellent vegan brownie, look no further. Vegan Brownies Preheat oven to 350 Line an 8×8 square baking pan with(…)
Remember when I wrote last week about being so inspired by recipes in magazines? It happened again, all because of the glorious picture I’ve posted above. The recipe, once you look at it closely, is nothing fancy or complicated at all. Polenta, made a little richer with milk rather than all water. Mushrooms, both fresh(…)
I have over a hundred cookbooks, but there’s something so enticing about a recipe in a magazine. It’s beautifully photographed. It’s alone — not buried in a book full of other recipes — and yet often accompanied by recipes to make a whole meal. And did I mention the beautiful photography? I tear recipes out(…)
The Second Annual Food & Farm Film Fest is coming to San Francisco’s Roxie Theater; check out the amazing line-up here, including a short film about siracha, a feature-length documentary about honeybees, and a festival-closing program of three films on chocolate and coffee. Each screening is accompanied by a great-looking menu.
Last year it was Baked Alaska, while the year before it was a more tropical Key Lime pie. One year he asked for a very lemon layer cake and one year he even drew me a diagram of the cake he wanted. This year, Ben made his decision early and never wavered: blueberry pie for(…)
Californians: Does your child’s school serve a particularly good lunch? Take a picture and enter this contest hosted by The California Farm to School Network. Follow this link for complete details on how to enter.
Food is love, they say and I do believe. I aspire to family meals prepared and shared with love. But sometimes family meals take a rougher road to the table. Sometimes the cooking is a hasty chop-heat-stir-and-serve, and sometimes it’s even worse, a pot-crashing, ingredient-flinging, plate-slamming scene. So it was the other night. There was(…)