As loyal readers probably know, we here in Dinner: A Love Story Land love our homemade pudding. I started making it when the girls were little as an easy way to get them to “drink their milk” — the recipe calls for 2 cups of organic milk — but over the years we’ve adultified it (yes, adultified is a word…as… Read more »
Pleased to announce that my How to Celebrate Everything video series continues with, naturally, Chocolate Pudding Pie. I’ve been on the road hawking my book this month, and I’ve had a lot of fun reading the section about a pie throw-down my family had at Thanksgiving a few years ago. (Book owners: page 46). It’s one of my favorites, as… Read more »
A guest post by 10-year-old Abby: Unlike most people, lunch and breakfast is not when I really feel a need to eat desperately. The part of the day when I am ready to feast is after school. I know that sounds weird, but it is 100% true. (You can ask my mom). After school is when I like to have… Read more »
Abby: Is there any other way I can drink milk besides…drinking it? Me: If by “drinking milk,” you mean “consuming an adequate amount of calcium so that your bones and muscles grow big and strong” then yes. To get the same amount of calcium you’d normally get in one cup of milk (300 grams), you can also have: 1 9-ounce piece… Read more »
Let me just say that I was not proud of my google history last Thursday — how exactly does one justify spending a solid 30 minutes on keyword searches like these: homemade marshmallow fluff marshamallow fluff from marshmallows marshamallow fluff recipe marshamallow fluff recipe using marshmallows how to make marshmallow fluff without corn syrup You get the picture. But I… Read more »
Greetings to my dear eaters and readers. I hope you all had joyful and meaningful holidays however you celebrate. I write this first newsletter of 2024 with a deeply heavy heart — my father, Ivan Rosenstrach, died on December 25, 2023. His life was rich with family and community and friendship and we spent the last week of the year… Read more »
So after a lot of back and forth, an official family zoom call, and a consultation with our Thanksgiving secretary, we have a plan. There will be no sit-down feast this year, but the 13 of us will still all be cooking for each other in our separate homes. Everyone is assigned a dish or two or three and is… Read more »
. Every year around this time, Andy will turn to me and say something like “I think it’s time to shake things up a little at Thanksgiving.” Mmmm hmmm, I’ll respond, and if I wore glasses, I’d raise my eyeballs over the frames for a sec before turning back to doing what I was doing, which is, most likely reviewing… Read more »
One night last week, Jenny and I were in the kitchen, cleaning up after dinner, and Phoebe was sitting at the table, finishing her homework, surrounded by the contents of her scoliosis-inducing backpack. As Jenny checked Instagram and I scrubbed a pan of rice, talk turned to Thanksgiving — and our total lack of planning for it thus far…. Read more »
Project, Pantry, Purpose (March 2020 – present) Aperol Spritz Apple Pie Banana Bread Banana Flambé Bánh Mì, Tofu, Andrea Nguyen’s Beans, Cuban-Style Beans, Honey-Harissa Beans, Lima, with Bacon Dressing Biscotti Blondies Bok Choy, Gingery, with Scallops or Noodles Bolognese, Marcella Hazan’s Bread, No-Knead Broccoli, Chopped, Charred Brownie Sundaes Burritos Cacio e Pepe Cake, Almond, Snacking Cake, Buttermilk-Berry Cake, Carrot, Snacking… Read more »
Last Thanksgiving, after much reply-all-ing — and many quality hours spent with Sam Sifton’s manuscript for Thanksgiving, How to Cook it Well — the menu my mom, dad, sister, brother, Andy, and I came up with for the big feast was the following: Mom’s Classic Herb-Roasted Turkey Brussels Sprouts with Bacon and Shallots Three-Pepper Sausage Cornbread Stuffing (from Thanksgiving, by Sam Sifton)… Read more »
Proposed Chocolate Pudding Pie (From Scratch)* Preheat oven to 350°F. In a food processor fitted with a metal blade, process 2 packages honey graham crackers (total: 2 1/4 cups) until they resemble fine crumbs. Add 5 tablespoons sugar and 10 tablespoons melted butter (unsalted) and pulse to combine. Using your fingers, press the mixture into a 9-inch pie dish. Bake… Read more »
Psssst. Don’t tell my bosses, but I was doing a little pleasure reading at my desk today. More specifically, I was reading an old piece from GQ* by the food writer Alan Richman. Here is a sentence from that story, which I was going to try to build a whole dessert post around, but then gave up when I realized… Read more »
Last Wednesday morning, I was on the 8:43 train reading Sam Sifton’s story Thanksgiving tips from NYC restaurant chefs, and I couldn’t take my eyes off the picture of Fatty Cue’s Brussels Sprouts. They were roasted and drizzled with a bright red sauce made from Thai bird chilis, crushed coriander seeds, and maple syrup, among other things. I showed the… Read more »
Happy Friday, Everyone. Tonight, we’re celebrating getting through three weeks of quarantine with a classic comfort food dinner: Roast Chicken, Mashed Potatoes, and a peanut-y kale-cabbage slaw I’ve been meaning to test for my next book. We’ve been trying to think of something to do this weekend that might differentiate a weekend day from a weekday day. (A 10-mile family… Read more »
We are nothing if not creatures of habit in my house, so when people come over for dinner in the summer, we generally fall back on the same rotation of old reliables — vongole, picnic chicken or steak or chops on the grill, surrounded by a ton of market salads and a cobbler for dessert — and save the more adventurous cooking… Read more »
I’m pleased to announce that, as of Monday, my annual cookbook round-up for the Times Book Review is live and ready for your reading pleasure. As you know, I always love this assignment, not only because I get to pore over beautiful books all spring, but because it really forces me to cook outside my comfort zone, to seek out new… Read more »
In honor of the Food Writer’s Super Bowl being only three days away, I wanted to weigh in with a few nuggets of advice on how to make it feel like you’ve done the holiday right. This is heavier on strategy and big-picture stuff than recipes (last week’s Round-up has lots of suggestions if that’s what you’re in the market for)… Read more »
Welcome! I’m Jenny, author of Dinner: A Love Story and The Weekday Vegetarians More
