A food blog by Carolyn Cope
From the category archives:
Pin it Remember at the beginning of World Vegan Month when I said I’m a ninety percenter? Well, here’s something I did this weekend. I had like ninety percent of my hair chopped off. Friday morning, my hair was all the way down to there, and by Saturday it was riding way up in here. [...]
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Pin it Hold up, now. I have a sneaking feeling that something’s not quite right about the title of this post, but I can’t put my finger on what. If you think of it, would you let me know? While you’re here, I might as well let you know that we’ve recently gone totally nuts [...]
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All the dirty details on how to select, cook, and eat every last bit of a whole lobster.
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A simple basil pesto recipe that I’ve tweaked over the years to suit my taste (and, I hope, yours) just perfectly.
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A recipe for homemade mayonnaise using Mark Bittman’s ridiculously easy food processor method. You’ll never need the store-bought stuff again.
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Making perfect hard-boiled eggs with bright yellow yolks and no hint of chalkiness is easier than you may think. Follow these simple steps, and you’ll do it right every time.
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How to cook dried beans, a recipe for refried beans to please a crowd, and another dose of the two-bit psychoanalysis you’ve rightfully come to expect from Umami Girl.
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When the ick factor of a given week rises to critical levels, your weapon of choice should be the ganache factor. Here’s a fast, easy recipe for the best chocolate ganache your week has ever seen.
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The best hostess gift ever, and a tale of fame, fortune, and deception. Also, a recipe for really good chocolate chip cookies.
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Curious about the potential threats of BPA in tomato can liners? Want to know which kinds of tomatoes make the best Sunday sauce? Got five minutes? Tune in to Carolyn’s interview with All Things Considered’s Amy Eddings, and get the recipe for New Old-School Tomato Sauce, here on the WNYC Culture website. Let us know what you think! And if you have any follow-up questions, feel free to post them in the comments. I’ll do my best to answer them.
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To tell the truth, I’d given up on cinnamon buns. Even as overdrawn emblems of American culture go, cinnamon buns had gotten particularly out of hand. If you’d added up obesity, Texas, SUVs, the entire James Patterson canon and all of the seasons of The Bachelor, it’s possible that a single Cinnabon Pecanbon® could have out-Americaed them all. It wasn’t a pretty picture. This recipe, though, won me back. Find out why.
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How do I say this? You are *going* to try Layla’s lentil soup, a humble, simple comfort food that elevates a mere…ahem…fistful of common ingredients into a healthy meal that’s sure to become a regular in your repertoire. You’re going to try it, or else I might have to fight you. So there.
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Happy twenty eleven! Whatever your food-related goals are this year (even if you haven’t got any), there’s always room for a few more fresh vegetables in your diet. That’s why I highly recommend the Big Bag of Salad approach. To find out just how ridiculous(ly easy) it is, click here to read the full story on Serious Eats.
This week in the crisper, the classic pumpkin soup—without curry, without crispy pancetta, without dancing croutons—that got us all hooked on pumpkin soup in the first place but rarely makes an appearance anymore.
This recipe for Ghirardelli’s classic blondies is so good it will curl your toes. It’ll curl your hair, too, whether you’re a blondie or not.
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A recipe for gift-worthy homemade chicken stock that really brings out the big guns, and a rhubarb syrup that comes with an incidental jam. These are just two of the wonderful pleasures that will enter your life when you learn to stop blindly following the recipe direction, “Discard solids.”
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Simply making an appearance at your local farmers’ market is a great first step toward a healthy and rewarding way of eating. Buy a few things each week and you’re halfway there. But if you’re really looking to make the most of your experience, try these 10 simple tips.
After several years managing and writing about CSAs (Community Supported Agriculture), my top 10 tips and tricks for making the most of your CSA share, farmers’ market haul or garden bounty without letting it overwhelm you.
Recipe for my favorite chocolate cake frosted with a pink pillow of raspberry whipped cream, and a chance to help support kids with cancer.
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Simple recipe for roast chicken with garlic croutons served over salad, adapted from Alice Waters’ delightful children’s cookbook Fanny at Chez Panisse.
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Easy recipe for perfect homemade guacamole. Equally at home at a Super Bowl party and your summer barbecues.
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After much ado, Umami Girl revisits house-cured salmon and finds the perfect recipe for homemade gravlax.
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The Hasbrouk-Gibson ancient family recipe for pumpkin bread made with olive oil. It’s truly exceptional.
Recipe for homemade Norwegian Gold cake with sour cream ganache frosting, and a chance to win the Zuni Café cookbook.
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Mom’s easy, wholesome recipe for homemade applesauce to celebrate a 40th wedding anniversary.
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Fast, easy recipe for homemade pickles that can be canned for storage or simply eaten as refrigerator pickles.
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A versatile recipe for easy, quick, basic muffins that you can customize to the contents of your fruit basket, fridge or pantry. Add berries, bananas, nuts, chocolate chips, or savory ingredients like cheese and crumbled bacon.
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Versatile basic recipe for homemade pancakes, with or without whole wheat flour. You shouldn’t have to shop to make these!
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Dispatch from our first experience with home canning. We canned crushed tomatoes and used them all year long.
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