I’m not quite sure how this happened, but last Friday night, Andy and I managed to have a nice quiet dinner at home — just the two of us — even though there were six girls under nine years old in our house as we did so. It was Dinner-and-a-Movie night — P and A were allowed to invite a… Read more »
Was it Michael Moss’ terrifying article on cheese in Sunday’s Times? Was it the passing mention of Sal’s, my favorite pizzeria from childhood? The only place I ever ordered Dr. Pepper and the only place I had ever heard of that served cheese-less, salad pizza. Whatever the reason, salad pizza was on my brain all day yesterday — even during a… Read more »
Last year we spent our Labor Day at Stony Creek Farm in the Catskills. It was a “farm-stay” getaway, the latest trend in agritourism where you get to harvest your own vegetables for dinner, collect freshly-laid, still-warm eggs right from a henhouse, then cook it all up on a wood-burning stove in your tented cabin. Because it was a Feather… Read more »
“Oh my gawd. The crust is epic!” That is what Aunt Patty said when she had her first bite of my latest most favorite party trick — otherwise known as the Jim Lahey pizza that you’ve already heard me go on and on and on about. This is Aunt Patty we’re talking here — Aunt Patty of milk-braised pork fame —… Read more »
Homemade Pizza Crust This recipe comes from Sullivan Street Bakery guru Jim Lahey, author of My Pizza and My Bread, the cookbook that I credit for a) upgrading my pizza life and b) upgrading my life in general. It’s that great. This recipe makes two balls of dough — enough for two separate thin crust pizzas. If you want a Whole… Read more »
Good morning. Hope you all had a nice weekend. The weather in New York was glorious and we spent a lot of time on the patio reading, grilling (!) and listening to music. (I think Andy played this song 2400 times.) On Friday, New York State officially closed schools for the rest of the academic year, and even though I… Read more »
. An abbreviated list of what I feel grateful for on a daily basis: I married a guy who is a Yankees fan even though he grew up in Virginia; I live five miles away from a restaurant that is a destination for diners around the world; and, most relevant for today’s purposes: My children like broccoli. And by “like” I… Read more »
. When I was a kid, my family had an account at the local bookstore, a privilege I don’t remember enjoying anywhere else in town. I felt so cool stopping in, picking up the latest V.C. Andrews novel, then then telling whoever was working behind the counter, Just charge it to “Rosenstrach.” I never felt guilty piling two or three… Read more »
. Greetings everyone! So sorry for the long absence. As mentioned in the last post I wrote — nearly three weeks ago, the longest I’ve ever gone — I have been traveling, returning a few days ago, but unable to get anything done this week thanks to the insane velocity of the news out of Washington. I swore off Twitter… Read more »
Back in the fall, Christina Chaey, an editor at Bon Appetit presented me with a challenge: How would you stretch $30 at Whole Foods into five family dinners? My first reaction: HAHAHAHAHAHA! Can’t be done. (Whole Paycheck anyone?) My second: You know…this kind of use-it-or-lose-it exercise is always useful, no matter where I’m shopping. Plus, I had just returned from… Read more »
The Letter: I get some version of this email all. the. time: Hi, Jenny. Here’s my dilemma: I am a full-time high school English teacher with a major meat-eater for a partner, a twelve year old who is STRICTLY vegetarian, and her twin brother who is a fickle eater who has just lost three pounds and whose doctor wants us… Read more »
On Saturday we found ourselves in an unusual predicament: It was 4:00 and we hadn’t decided what was for dinner yet. Oddly, if it were a normal weekday at home, this wouldn’t be an issue. But we were on vacation, and as anyone who has read my first book (or read the post “My Drill Sergeant of Leisure“) might recall, on… 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 »
The Weekday Vegetarians: Get Simple AUGUST 2024 Available at: Amazon: Barnes and Noble: Bookshop 100 accessible, stress-free recipes to make plant-forward cooking more streamlined than ever, from the bestselling author of The Weekday Vegetarians. Jenny Rosenstrach’s bestselling cookbook, The Weekday Vegetarians, introduced home cooks to the idea that you don’t have to be a vegetarian to eat like one. In Get Simple, she shares 100 new… Read more »
For a lot of people, the phrase “Apres Ski” conjures a certain image — a group of ruddy-faced J. Crew models wearing Uggs and sipping red wine around a rough-hewn coffee table; a cold beer soothing burning muscles in front of a roaring fire; and (for Phoebe) reading a comic book under a blanket in her pajamas. For me, it means… Read more »
The night: Friday The scene: Two friends, ages 9 and 11, coming over for dinner and a movie. The movie: Forrest Gump The issue: Very little in the fridge — except the most beautiful CSA Tuscan kale and peak-season tomatoes — but not ordering in and not going shopping again, no way, no how. The other issue: Is it point-blank unfair to… Read more »
Heirloom tomatoes, fireflies, juicy peaches, baseball, blackberries bursting at the seams…this can only mean one thing: It’s time for the Second Annual Dolly Awards! Last year, we went strictly by the rule book, adhering to a rigorous awarding process that involved votes, taste tests, many many minutes of research at the local library, as well as a suited-and-tied representative from… Read more »
When I first typed out the recipe for this very forgiving flatbread pizza, I added the word “optional” after “freshly grated nutmeg” and “fresh thyme” and then thought long and hard about why. For as long as I’ve been editing recipes I’ve been using “optional” as a way to say “I realize this is an ingredient you might not have… Read more »
Welcome! I’m Jenny, author of Dinner: A Love Story and The Weekday Vegetarians More
