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 »
This post is for those of you in the Northeast who haven’t felt their toes since last week. And for those of you who keep tweeting and emailing requests for soups right now please, Jenny! And for my mom who called me last night and said Why haven’t you done some kind of soup yet? For those of you in warmer… Read more »
Very excited to let you know about two book-related events in the next month. Wednesday, FEBRUARY 6 6:00-7:30 Stone Barns Center for Food and Agriculture Pocantico Hills, NY For locals and Tri-Staters and food-lovers who, like me, look for any excuse to patronize Stone Barns, please come visit me there on Wednesday, February 6 at 6:00. They’ve chosen Dinner: A Love Story… 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 »
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 »
Now that we are three weeks into the school year, I am assuming you have all mastered School Year’s Resolution 1 (More Freezer Meals) and we are free to move on to a very popular cry for help among the DALS readership: I don’t know how to shop efficiently for dinner. This is a little tricky because how and what you pick… Read more »
A couple of weeks ago, back when we proposed this guest post contest, I made reference to the fact that writing — for most of us, at least — is hard. It takes time, of which most of us do not have an abundance. It takes an idea, which is the most elusive thing of all, the thing you try… Read more »
What to Cook Tonight? Well, I guess my first question has to be: What kind of night is it? If it’s the kind of night where work/soccer/train ran late, and you need something fast, you might want to check out: Lentils with Crispy Sausages Burrito Bowl Hatch Burgers Old School Chicken with Lemon and Capers Chorizo Tacos with Avocado, Slaw,… Read more »
Our poor side dishes. Always getting buried at the bottom of a post that stars some showstopping piece of meat. But as anyone who is putting together her holiday party outfit knows, it’s all in the accessories, and so herewith, a round-up of some of our favorite unsung sidedish heroes. 1. Gingered Green Beans Add a couple handfuls of green beans… Read more »
My guess is that by now, most of you have a pretty good idea what your Thanksgiving menu is going to look like and who’s in charge of what. Or if the menu isn’t set, you might be in the middle of a reply-all marathon with your family like me. Uncle Phil – you’re on cheese duty, right? Grandma’s got… Read more »
There are other benefits to keeping a dinner diary besides the fact that it offers daily meal inspiration as well as tangible, Pilot-Pen-V5 documented evidence of my obsessive-compulsive behavior. And that added benefit is this: It tells a story. It tells the story of how much my cooking has changed from the pre-Michael Pollan days of the 90s (asparagus is constantly showing up… Read more »
I’ve been feeling a little badly about something. I re-read my post about last weekend’s Grilled Lamb Feast and had the thought: I don’t know if I would like me if I didn’t know me. Who calls their own number on a dinner party? If Phoebe read it, she might have called me “braggy.” The truth is, I was thrilled… Read more »
When the girls were little, my idea of celebrating a birthday was an 8:00 dinner reservation and a babysitter booked by Andy. It didn’t matter what restaurant we were headed to, so long as I didn’t spend half the meal kneeling under the table looking for a Polly Pockets shoe. But in the past few years, as the girls have… Read more »
Dear Andy, In the spirit of the New Year, I, like everyone else, would like to make a few changes in the way I am cooking and eating. I think we are off to a good start — that crunchy Vietnamese salad you made with shrimp on the first day of 2011 rocked! — but before we go any further,… Read more »
On Saturday afternoon — a gorgeous, unseasonably warm one in New York — I was sitting with some moms on the sideline of Phoebe’s last soccer game of the season. In a conversation interrupted every two minutes with a cheer for whichever formidable 8-year-old was rocketing down the field with the ball, we discussed the merits of our coach’s European-style… Read more »
Sides and Starters Asian Cabbage Slaw with Peanuts Asparagus with Chopped Egg and Onion Baked Potato Bar Beet and Carrot Slaw Beets with Oranges and Feta Bibb Lettuce with Summer Peas Broccoli Slaw Carrots, Roasted with Garam-Masala Yogurt Sauce Cauliflower, Roasted with Anchovy Breadcrumbs Chard, Sautéed with Horseradish Chicken Wings Chilled Napa Cabbage with Cilantro and Pickled Shallots (Alice Waters)… Read more »
In some ways I feel like I could tell my life’s story through the breaded chicken cutlet. It started with my mother: Mom could make a chicken cutlet. Crispy, golden, never overcooked. When I was growing up, she’d serve them with sautéed garlicky zucchini wedges. I’d slap the cold leftovers on a baguette with a slather of mayo. No one… Read more »
Welcome! I’m Jenny, author of Dinner: A Love Story and The Weekday Vegetarians More
