I love bananas. I am bananas for bananas. Sorry, I had to do it.

So I was very excited to make the week’s Tuesdays with Dorie, which was Banana Cream Pie chosen by Amy of Sing for Your Supper. Amy has a fabulous blog that you should definitely take a few minutes to peruse. This was my first banana cream pie and it was totally delicious. Great pick Amy! This recipe is on page 342-43 of Baking: From My Home to Yours by Dorie Greenspan.
Image from Amazon

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I’m going to get this out of the way immediately: this salad is like a child to me. It is far and away one of my favorite things to both prepare and eat. The idea for this salad came from a truly uninspired trip to the grocery store. As you may have guessed, I rarely plan out a meal before I head to the market to see what is available. I usually end up wandering around the market and create a meal based on what looks the best, freshest or just catches my eye. This salad was a spawn of one of those adventures.

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Last night, I attempted to make this. Clearly, something went awry. This was supposed to be an all butter pie crust (pâte brisée) for next week’s Tuesdays with Dorie. It turned out to be a big mess.

Okay, so I just wrote that paragraph and went off to find my link to the ever trustworthy Elise’s recipe on Simply Recipes. I stopped off at a few other search results along the way to see what other bloggers had written. After reading other recipes and rereading Elise’s recipe, I can’t be 100% sure, but I am pretty certain I remember adding 1/2 CUP of sugar to this dough instead of the 1 1/2 TEASPOONS of sugar the recipe called for. Oops. A 1/2 cup of sugar is 24 teaspoons. That might make a difference, huh? I am a non attention paying dummy. I am embarrassed for myself.

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This week’s CEiMB was Buffalo Chicken Salad with Blue Cheese Dressing and was chosen by the lovely Andrea of You Eat Now.

All sources say that this was totally delicious and wonderful. Unfortunately for me, I really hate blue cheese (Yuck - it’s moldy!) and hot foods. However, Nick and our co-blogger and good friend Geoff love both blue cheese and hot things. So I made this for them and did not have one bite of it.

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I may have mentioned once or twice (or maybe ten million times) that I grew up in New York. So my childhood was filled with pizza, bagels with lox and cream cheese, Sunday night Chinese take out, and diners. Many a weekend breakfast was spent with my family at various Long Island diners. (If you been in one you’ve been in them all - run by Greeks, filled with Jews.) One of my favorite things to order at the diner was Lox, Eggs, and Onions. And my dad always had to order it for me because he knew how to order it best - “eggs loose, onions well done".

I have recently began to make this delicious breakfast myself at home, and it is even better than what I remember getting at the diner. I am sharing my recipe with you all in this post.

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I found this recipe for Oven Roasted Hash Brown Cakes in the December 2008 issue of Bon Appetit. There is not much to say about them except that they are excellent, and surprisingly not that unhealthy.

I have made these a couple times now and they are always satisfyingly savory and crispy. I use a mandolin to thinly slice the onions and I use the grater plate from my food processor to grate the potatoes (which by the way is a totally awesome time saver).

Here is the recipe which I have adapted slightly.

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