As excited as I was by the arrival of my Smitten Kitchen Cookbook, I immediately handed it over to Abby. “Pick what looks good,” I told her. The book was written by Deb Perelman, grande dame of food bloggers, Olympian baker, DALS honorary guest, and shutterbug extraordinaire. This last part of her bio was crucial for me. If I’ve learned anything… Read more »
Imagine your average everyday office cubicle space. But instead of an inbox, you have a 4-burner gas range and a 2-compartment sink. And instead of a cup of ballpoints, you have a crock filled with wooden spoons. And instead of bearing down on P&L statements from 9 to 5, it is your job to make sure the Rib-Eye Roast recipe… Read more »
My mother owns Thanksgiving. Which is another way of saying that she is in charge of the turkey. We are, of course, with her in my sister’s kitchen every step of the way, mincing onions for stuffing, browning anchovy-studded breadcrumbs for the cauliflower, shredding Brussels sprouts, rolling out our pate brisee, whisking Scharffen Berger into chocolate pie filling, and… Read more »
Five days after Hurricane Sandy pillaged the Eastern Seaboard, I was on the phone with my Dad. Neither of us had our power or heat back yet, so we were both trying to wrap up the conversation quickly to conserve our cellphone batteries. The sun was going down and I was running down a mental list of which friend’s… Read more »
Wow. So many options for titles today! What to Do With Leftover Halloween Candy A Problem I Did Not Know I Had Tips and Tricks for Making Candy Even More Unhealthy! Why Talk Presidents When You Can Talk Peppermints? Well, you get the idea. Yesterday I packed up whatever spooky outdoor decorations had not been destroyed by the hurricane and… Read more »
As you might have gathered from Monday’s post, Sam Sifton is a man with opinions. (If you couldn’t already tell that from the subtitle of his book.) When it comes to food, opinions are good — but smart opinions are even better. We think Sam has smart opinions, and he was kind enough to take some time to share some… 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 »
This has already been quite a month for Sam Sifton. In addition to being the national editor of The New York Times – and helping run the paper’s coverage of Hurricane Sandy, and the presidential election, and whatever other ever-changing, constantly-unfolding news story that pops up in the meantime – he is also a food columnist for the Sunday Magazine,… Read more »
Full disclosure: What you are looking at was supposed to be what I’ve been calling in my head “Highbrow Franks & Beans.” A few weeks ago, when I asked Andy what we should have simmering on the self-serve stovetop for Halloween night, he said, “Remember you made those baked beans one year while we carved pumpkins? Why don’t you do… Read more »
It’s hard to believe that less than 48 hours ago I was in Santa Monica wondering if I’d ever be able to recognize a cloud again. I’ll report on that trip later in the week, but for now, we’re hunkering down, queuing up the first season of Homeland (finally!) loading up on our peanut butter and bread (I wasn’t as… Read more »
How a girl like me — a girl whose idea of the perfect food is a chocolate buttercream layered sponge cake, a girl whose childhood dinners were considered incomplete without a slice of fudge-frosted Entenman’s tacked on to the end of them, a girl who could eat this morning, noon, and night — ended up being the mother of a… Read more »
I was talking to another mom on the soccer sidelines last week, and when she got wind of my book and blog, she asked what everyone asks: What’s for dinner tonight? I wasn’t going to walk in the door that night until almost 7:00 so I had planned my come-together-fast Fettucini with Pre-Shredded Brussels Sprouts. I told her that, and… Read more »
I tend to be very ambitious for Halloween — thinking about Halloween that is…two months before it’s an actual reality. But because the holiday falls so close to Abby’s birthday, I end up having very little energy left in the inspiration bank once its time to dig out the hanging ghost for the front door. To look at my facebook… Read more »
I’d like to introduce you to a new word: DALSian. It is defined as follows: [DAHLS‘-ee-uhn] adj – used to describe a recipe displaying hallmarks of blog Dinner: A Love Story; simple, fresh, un-intimidating, frequently strategy-driven and generally requiring key ingredients found in non-fetishy food person’s pantry. Naturally, I’d like to think every recipe on DALS is DALSian, but there… Read more »
Universal law of childhood eating, #217: Kids like to dip stuff in stuff. At least, our kids do. They dip roasted potatoes in ketchup. They dip baby carrots in ginger dressing. They dip sausages in yellow mustard, cookies in milk, and breaded chicken in ketchup. They dip salmon in Soyaki, grape tomatoes in ketchup (not sh*tting you!), burritos in salsa, apples… Read more »
Unless I’m out to dinner, or unless there’s a birthday to celebrate, there’s not much room in my life right now for high-concept food. I love the idea of mashed potato ghosts for Halloween, and the artisanal Mallomars that came with the check at last weekend’s anniversary dinner was definitely good for a giggle. Even if it hadn’t been recorded in my… Read more »
I’m just going to ask you point blank: Do you know about marinating? Do you know how marinating has the power to change your dinnertime? (Which is to say, of course, your life?) Do you know that marinating can be a working parent’s best friend?…That I, Jenny Rosenstrach, take thee marinating to be my lawful wedded…. Yes, I’m sure there’s… Read more »
One of the first things I learned about food when I started caring about food was that smaller usually translated to better. As in, a golf-ball-size lime is going to be juicier than a steroided-up one. As in, the meat from a 1 1/4 pound lobster is going be sweeter than meat from his 4-pound older brother. As in, those… Read more »
Welcome! I’m Jenny, author of Dinner: A Love Story and The Weekday Vegetarians More
