Recipes
12 ideas for the Class of ’12: Throw a graduation party that’s creative, carefree
By Susan M. Selasky, Detroit Free Press on May 22, 2012, at 9:07 p.m.
Graduation party season is revving up. If you’re hosting a soiree for a new grad, especially if it’s an open house, you’re probably trying to cook up some ideas that will stretch over many hours and satisfy a crowd of — well, who knows who might show up? One trick ...
In season — Rhubarb
By C.W. Cameron, The Atlanta Journal-Constitution on May 22, 2012, at 8:52 p.m.
Rhubarb is one of the first food plants ready for harvest each spring. Bright red stalks start appearing at the market just about the same time as strawberries, making strawberry-rhubarb combinations a natural. Is rhubarb a fruit or a vegetable? We eat the stalks so it’s a vegetable like celery, ...
MADELEINE'S MADELEINES
Chewy Gluten-free Brownies
on May 19, 2012, at 11:41 a.m.
I’ve made these brownies multiple times now, yet never had I tried them gluten-free. Odd, because the standard recipe makes 24 brownies, more than I can eat all by myself. Brownies are one thing that really works out well gluten-free. They don’t have need leavening, and because they’re so fudgy ...
Homemade mayonnaise is best dipping sauce for vegetables
By L.V. Anderson, Slate on May 15, 2012, at 7:31 p.m.
It’s asparagus season — or Spargelzeit, as it’s delightfully called in German. There’s very little to be said about how to cook asparagus. Granted, you can roast it, stir-fry it, or bake it into a frittata. But when you have good, fresh asparagus on hand, the no-brainer thing to do ...
MADELEINE'S MADELEINES
Mother’s Day–Zucchini Frittata and Gluten-Free Oatmeal Raspberry Muffins
on May 13, 2012, at 4:59 p.m.
This is my third year making my mother a very full Mother’s Day breakfast. I rarely make frittatas but for on this day of the year, mainly because of the many eggs they take up, and my non-desire to eat so many eggs at once. This frittata, a recipe I ...
MADELEINE'S MADELEINES
Earl Grey Arborio Rice Pudding
on May 06, 2012, at 5:32 p.m.
Rifling through my cabinets this afternoon, trying to find something that might work for this post, I decided on earl grey tea. I’d seen recipes for earl grey truffles (which I still plan to make), and had tried them before, so I was thinking something with chocolate and tea. But ...
EAT THIS
Dandelion greens: Gardeners versus cooks
Although gardeners are preparing for another year’s battle with the yellow-flowered dandelion weed that grows wild in their yards, cooks view its jagged-edged leaves with delight. Dandelion is a bitter-tasting green that’s packed with beta carotene (vitamin A). Dandelion greens have a little bit of a peppery flavor to them. ...
MADELEINE'S MADELEINES
Moroccan Butternut Squash and Chickpea Stew
on April 29, 2012, at 8:07 p.m.
I’ve always thought cinnamon a delightful spice for savory dishes. It explains why garam masala is one of my favorite spice blends, and Indian food perhaps my favorite cuisine. But Morocco…Moroccan food is at least a close second, if not vying for first. I feel as though this last week ...
MADELEINE'S MADELEINES
Gluten-free Armenian Nutmeg Cake and Orange-Honey Nazook: Daring Bakers
on April 27, 2012, at 4:42 p.m.
The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. This month’s challenge featured lots of butter and rich, full ...
Solo dessert scales don’t tip the scales
By Kim Ode, Star Tribune (Minneapolis) on April 24, 2012, at 3:10 p.m.
From childhood, we are taught to share. We admire a generous spirit, and a commitment to serve all. Yet because we can never trust certain people not to hold back the larger piece of cake for themselves, we love individual desserts. Actually, we love them for many reasons: A solo ...
TASTE BUDS
Milk toast not just for when you’re sick
You don’t have to be sick to relish milk toast, though many, many of you wrote to say that this was what, as Bette Adkins in Corinth wrote, “My mother made for us when we were under the weather.” Other times, it was a simple supper for a large, hungry ...
VIDEO
Fiore takes oil and vinegar to another level
You might think something as simple as olive oil and vinegar can’t easily be improved upon — but you’d be wrong. Step into Fiore Artisan Olive Oil & Vinegar, in either its Rockland or Bar Harbor locations, and you’ll see there’s a wide array of flavors, textures and pairings available. ...
MADELEINE'S MADELEINES
Parsley, Spinach, Berry Smoothie
on April 23, 2012, at 10:41 p.m.
I know I’ve mentioned it before, but I’ll say it again: I love vegetables. And fruit, for that matter. But I really adore vegetables. This obsession has induced me to eat whole bags of baby carrots at a time, choose peppers over chocolate chip cookies, and eat tomatoes like apples. ...
TASTE BUDS
A cheaper way to make chocolate chip cookies
You could buy chocolate chip cookie dough in those plastic covered logs to slice off and bake whenever you want the house to fill up with sweet baking smells. Or you could mix together this dough, roll it up in waxed paper or plastic wrap and stick it in the ...
MADELEINE'S MADELEINES
Falafel with Tahini Yogurt Sauce + Sacco
on April 17, 2012, at 10:30 a.m.
Today is the last day at home before we go off on a rollicking adventure through the Amazon Jungle, complete with piranhas, venomous snakes, and whatever else is down there. Who knows, maybe I’ll get malaria, and have to be airlifted back to the United States, very close to death, ...
MADELEINE'S MADELEINES
Quinoa Salad with Roasted Peppers, Eggplant, and Arugula
on April 12, 2012, at 9:15 p.m.
When I was little I loved couscous. The simple, nutty taste was great with everything, yet we rarely ate it at my house. Then, when in second grade, my youngest brother was diagnosed with celiac disease, couscous left the house. For quite a while, our staples were rice and potatoes, ...
You’re doing it wrong — brownies
By L.V. Anderson, Slate on April 10, 2012, at 3:44 p.m.
Can a brownie be too rich? I suspect that many brownie-lovers would answer with an immediate — and perhaps slightly defensive — no. Historical chauvinists might disagree. The exact origin of the brownie is hazy, but the first published recipes, from 1906 and 1907, contained less chocolate and fewer eggs ...
MADELEINE'S MADELEINES
Coconut Lime Layer Cake
on April 08, 2012, at 7:07 p.m.
I’m pretty sure that coconut is my favorite flavor. It’s my mom’s as well, so coconut gets on the list of possibilities for gatherings very often. Yet it’s always just coconut, which believe me, I love, but sometimes coconut can be a little overwhelming. I would know, having made for ...
MADELEINE'S MADELEINES
Coconut Lime Layer Cake (gluten-free)
on April 08, 2012, at 7:07 p.m.
I’m pretty sure that coconut is my favorite flavor. It’s my mom’s as well, so coconut gets on the list of possibilities for gatherings very often. Yet it’s always just coconut, which believe me, I love, but sometimes coconut can be a little overwhelming. I would know, having made for ...
Call me a ham survivor
By Nathalie Dupree, Special to The Washington Post on April 03, 2012, at 12:47 p.m.
The Ham Dance is upon us once again. A time for standing in front of the refrigerated section of the supermarket and wishing for divine intervention — to help choose the right ham for Easter. A wet-cured “city” ham that is succulent and moist, without any graininess, without being so ...
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