This recipe was republished by The New York Times from A Good Appetite: Ripe for Autumn’s Hearth and it was one of those recipes I saved because it just sounded so deliciously savory. While I was in Raleigh, North Carolina for the weekend, I picked up a pint of figs from the farmers’ market and ...
While walking in the Andersonville neighborhood of Chicago, Anna and I stopped by a store that was lacking in spirit but selling every spice imaginable from Africa, Central Asia and the Mediterranean. My pantry is stocked up with spices I smuggled from our Tunisian trip, so I was in no hurry to buy curries or ...
Lisa brought two more zucchinis for me from her garden. This time I ended up making zucchini bread since I had an entire Saturday free. It was pouring outside so as soon as I switched to cooking mode, I couldn’t stop. I ended up staying in the kitchen all day baking. For fun, I used ...
For our first barbecue, I wanted to serve a simple summer dessert that everyone would enjoy after eating all the pork belly and chicken. I don’t know how heavy watermelons are in your area, but in Harlem, a quarter of a melon is good enough for this recipe–it fed five people with second servings. And ...
I ended up doubling the ingredients here to fill a silicone mold and a 4×8-inch loaf pan. The good thing is that you don’t need a mixer; just a strong arm and a wooden spoon. Keep the measurements precise and I promise it will be the best banana bread you’ll ever bake. I filled the ...