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breakfast pizza

Mar 11, 2010 8:15am

Breakfast Pizza Adapted, barely, from The Big Sur Bakery Cookbook via an earlier version of it Makes 2 (12-inch) pizzas When I asked what I would change about this when I make it again, I drew a blank. I actually like it that much the way it is. Nevertheless, the bacon could of...

coconut milk fudge

Mar 8, 2010 10:02am

Coconut Milk Fudge [Coconut Brigadeiros] Adapted quite a bit from The Brazilian Kitchen, via the New York Times A.k.a. Coconut Milk Caramels or Coconut Brigadeiros. Nervous about the gooey/sweet factor, I played around a little, using unsweetened coconut milk (the recipe didn’t specify, so I used what I thought would work) and...

warm mushroom salad with hazelnuts

Mar 4, 2010 7:23pm

Warm Mushroom Salad with Hazelnuts and Pecorino Adapted generously from Sunday Suppers at Lucques 1/2 cup hazelnuts 2 tablespoons finely diced shallots 3 tablespoons sherry or a white wine vinegar 9 tablespoons extra-virgin olive oil 2 pounds mushrooms (cremini or a mix of wild mushrooms), cleaned and sliced 2 tablespoons unsalted butter 6 ounces salad greens such as...

st. louis gooey butter cake

Mar 1, 2010 8:56pm

St. Louis Gooey Butter Cake Adapted, just barely, from Melissa Clark at the New York Times, who adapted it from Molly Killeen at the Park Slope Farmers’ Market This cake is ridiculous. I’m already looking for an excuse to make it again. I’m thinking “It’s Tuesday!” may have to suffice. About the baking...

baked rigatoni with tiny meatballs

Feb 27, 2010 10:14am

Baked Rigatoni with Tiny Meatballs Adapted, no doubt blasphemously, from Marcella Hazan Serves 8 but I think Americans would serve this to 4 to 6 When I first realized that this “baked ziti” lacked a tomato sauce, I had my doubts. But then Alex said “it would be like Italian mac and cheese!”...

arroz con leche (rice pudding)

Feb 24, 2010 5:05pm

Arroz Con Leche Adapted from Ingrid Hoffmann Do you like Cozy Shack rice pudding? Has the rice pudding you fell in love with at New Jersey diners and New York delis been elusive to you at home? Well, step right up! (Can you see me in my cape and top hat, waving...

thick, chewy granola bars

Feb 21, 2010 7:08pm

Thick, Chewy Granola Bars Adapted from King Arthur Flour This is probably the most flexible recipe I’ve posted. When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town....

cauliflower and caramelized onion tart

Feb 19, 2010 9:26am

Cauliflower and Caramelized Onion Tart Adapted from Bon Appetit, March 2007 This tart is lush, luxe and lovely. Sure, we had it for a Thursday night dinner with the largest and hopefully most artery-clearing pile of salad greens, ever, but something about it seems even better suited for a Ladies Lunch, a...

monkey bread with cream cheese glaze

Feb 16, 2010 10:17am

Monkey Bread with Cream Cheese Glaze Adapted from Cook’s Illustrated, who does not use a cream cheese glaze, but should So here’s my favorite thing I learned about monkey bread when I was researching it: although it’s descended from the kind of buttery sweet yeasted breads that begat the kuchens and galettes...

spaghetti with cheese + black pepper

Feb 12, 2010 8:09am

Spaghetti with Cheese and Pepper [Spaghetti Cacio e Pepe] Adapted very loosely from Mario Batali As I’ve mentioned, for something with such a simple ingredient list this dish manages to fall all over the map. Some versions use just oil, no butter, some use neither oil of butter; some stud the sauce...