Leah Eskin writes the food column "Home on the Range" as a special contributor for the Tribune’s Life + Style section. Eskin grew up ...

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Leah Eskin

Leah Eskin

Home on the Range

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 'Hidden Life of Trees' inspires earthy recipe

'Hidden Life of Trees' inspires earthy recipe

February 9, 2016

Trees chat. Trees cry. Trees nurse their young, care for the aged and work together. All of which seems both obvious and revelatory.

  • Almost perfect chocolate cake gets a little better

    February 2, 2016

    Chocolate cake perfection once was mine. Then, readers may recall, I lost the recipe.

  • Classic scone recipe brings London teatime back home

    January 26, 2016

    Cranky is a condition best met with afternoon tea. That's why the tradition was devised. So when our team of travelers got testy, we split up; the boys stomped one way, the girls to tea.

  • Beans and kale soup guards against winter's ills

    January 19, 2016

    Pests creep in, hunker down in corners, and refuse to scram. There's no ridding the house of bikes.

  • Baked Alaska recipe: A delicious constant in a changing world

    January 11, 2016

    Change used to be good. Remember? "Change is good" championed motion indiscriminately. But times change. Now we prefer to stay put. "It is what it is" celebrates stasis.

  • Branzino tucked into crispy crust for twist on the popular fish

    January 5, 2016

    Sliced bread never struck me as news. Frankly, I'd presumed that "greatest thing since" trope to be satiric.

  • Momofuku's ginger scallion noodles: Bold flavor for wintry days

    December 28, 2015

    Spring onions spring from the ground — somewhere — year-round. They offer a taste of fresh, of heat, of green, even in the months of stale, cold and white.

  • Espresso shortbreads offer sweet pick-me-up

    December 21, 2015

    Calendar once meant a grid, on paper. I scrawled tasks into its boxes, producing a craze of arrows and exclamation points and scratch-outs. Thoroughly informative.

  • 2 traditions meld in a complex lamb tagine

    December 15, 2015

    Bombs explode, tearing things apart. Good things — like people, like Paris, like peace. Conventions crumple. Good conventions — like dialogue, disagreement, diplomacy. Bonds fray into fear.

  • DIY lemon wheel crisps bring zest to holiday drinks, cakes

    December 9, 2015

    Lemon adds a good squeeze of sunshine. Tart, tangy and brilliant yellow, it's the antidote to darkest December.

  • How to make gravlax for Hanukkah or brunch menus

    November 30, 2015

    Gravlax means grave salmon. Not grave as in serious, grave as in hole. Once, the Scandinavian fisherman buried fresh salmon in sand, letting salt and time cure it. Much like Sweden's soured herring, Norway's rotten fish and Iceland's putrefied shark, the technique is better than the marketing.

  • DIY Klondike-style bars: Make the chilly chocolate snack at home

    November 9, 2015

    The polar bear is no picky eater. He goes for seal, raw. Lacking seal, he will settle for whatever's handy, even kelp. It's hard to believe a string of seaweed satisfies the thousand-pound carnivore. But the Arctic menu is limited.

  • Hate raisins? Currants sub in a sweet yeast bun recipe

    November 2, 2015

    The universe is expanding. That's what Matt said, over cocktails. Any given point could be the center. Here I lost my grip on the concept, if not the cocktail.

  • Burrata appetizer recipe with pears and prosciutto

    October 19, 2015

    Burrata is like that friend-of-a-friend you're always running into. Suddenly everywhere.

  • Pre-Thanksgiving practice makes sweet potatoes perfect

    October 6, 2015

    Seasonal is in, and we're with the program. Keeps the grocery list chic and cheap.

  • Simple tomato sauce recipe even a college kid can master

    September 28, 2015

    Dorm-room cooking is a feat achieved by the union of chip and dip. Cheese and cracker. Nutella and spoon. Each makes a fine amuse bouche to the entree: meal plan and ID.

  • Stout transforms carrots into bittersweet glazed jewels

    September 21, 2015

    Stout means sturdy, brave and true. And yet, it lacks the bravado of its brethren. It's not as keen as steely, as tough as rugged or as brawny as robust. Frankly there's something sweet about stout.

  • Tangy green chili comforts in a haunted house

    September 14, 2015

    The malevolent house haunts many a horror movie, terrorizing its residents with creaky floors, trap doors and ill will. It harbors a ghost, or a grudge. You know the plot.

  • Roasted squash adds heartiness to spinach salad

    September 8, 2015

    Walking is a skill I thought I'd mastered, until the pro in the lab coat scolded my strike, roll and push. Apparently there's more to it than stomping around in clunky heels. The pro pointed out my pointy toes.

  • How to make fried yuca cakes for a taste of Cuba

    September 1, 2015

    Cuba smiles across the waves and now — finally — we can return the grin. We long to splash over the divide, wade ashore and take it all in.

  • Dried dates elevate cookie bars to acceptable after-school snack

    August 25, 2015

    After school, on rare occasions, we had date bars. The rare occasion being that mom was out. She left the white paper bag from Barbara's Bake Shoppe on the island, along with a scrawl: Snack.

  • Fairy tale eggplants make an elegant appetizer

    August 19, 2015

    Eggplant can grow small and white and oval, like an egg. More often it sprawls big and purple and lopsided. It could be called "paisleyplant." But it isn't.

  • Teach her to make dan dan noodles, feed craving for a lifetime

    August 11, 2015

    Order the dan dan noodles, my husband urged. So I did. He's got good taste, and noodles almost always taste good. Besides, I didn't want to admit I'd never heard of dan dan.

  • Sip an icy lemon shake-up, inspired by the Iowa State Fair

    August 3, 2015


  • Roasted corn quesadilla is snappy and seasonal

    July 29, 2015

    Summer reading is a pleasure, especially when you actually do it, which I don't. Once the hot days were spent library book in hand, or abandoned on the grass, or dropped into the pool. The pre-vacation frenzy of childhood always included a stop at the book drop and a stern talking to.

  • Conjuring Paris in pasta tumbled with just-cut herbs

    July 20, 2015

    In Paris, Marlene had beautiful meals, beautifully composed. Summer on a plate. One tangle of pasta arrived bedazzled with pale purple petals. Sheaves, the waitress allowed. So fancy, so French, so far-flung.

  • When sticky is good: How to make mango sticky rice

    July 13, 2015

    Glutinous sounds like gluttonous. Also like gluey, gluts and villain du jour, gluten. No wonder glutinous rice — innocent of gluttony, gluten, glue and gluts — likes to go by sticky. Same rice; sounds nice. Or nicer.

  • Plum in luck: Juicy plum tart is even better with almond flour

    July 6, 2015

    Crumbs carry a reputation as crummy. But they can come in handy, breading chicken or bolstering meatball. Once, I watched a chef slip a layer of crumbs between fruit-tart pastry and fruit-tart fruit. Fascinating. Could crumbs + juice = lovely?

  • Simple for summer: Spicy cucumber salad

    June 29, 2015

    The Summer of the Irresponsible Boyfriend knew many lapses in judgment, starting with the boyfriend, dragging through the unpaid-electric-bill blackout, and ending when I took a hammer to our apartment's sole shelf.

  • Summer's signature dish: Crispy chicken and biscuits

    June 22, 2015

    Chicken and biscuits define summer, though it's hard to imagine why. You'd think the ice cube, ice chip or jug of ice water would be summer's signature dish. It's not. It's chicken and biscuits — as crunchy, crispy, hot and buttery as a sunbather on the sand.

  • Hot bath keeps cheesecake creamy and soft

    June 16, 2015

    The bath sits at the apex of civilization. It offers relaxation, restoration, contemplation — plus bubbles.

  • Remote grilling thermometer makes 10-hour brisket a snap

    June 9, 2015

    Family is all about give and take. Also give and take back, if you can find the receipt and the gumption. We specialize in scorned gift.

  • Milestone best celebrated with rhubarb frozen custard

    June 1, 2015

    Milestones come in many sizes. Consider 18. On this birthday, the young American is vested with the authority to vote and, in most states, to acquire a tattoo, gun, credit card, lottery ticket and bottle of correction fluid. Which sounds like a terrible movie. She can also buy dry ice.

  • Grilled asparagus crowns an easy tart recipe

    May 26, 2015

    Reach out, the email urges. Which makes me recoil. I don't live in a cage; no need to poke a paw between the bars.

  • Spiced wine to warm dark nights

    October 20, 2014

    We stole an hour. Late one night in spring, we swiped it clean off the clock. Played with it all summer, lingering in those late evenings until the lightning bugs fired up, past 9 p.m.

  • Family heirloom

    October 10, 2014

    My cookie-sheet collection had been reduced to single pan, a vintage model stamped "Free 49¢ pan with your initial purchase of new Py-O-My Pastry Mix." As artifact, it's a delight. As kitchen tool, not. It's rusted, bent and small.

  • A pie to remember

    October 3, 2014

    Sunday mornings other Minneapolis families went to church; we picked up bagels at the Lincoln Del. That's how I knew we were Jewish.

  • The nitty gritty on buckwheat scones

    September 26, 2014

    Ann and I always meet at the coffee shop. There, our toddlers used to puzzle over Traffic Jam. There, our husbands used to argue over the news. It's where we slouched, years ago, when I told her we were moving. When I'm back in town we still meet at the coffee shop, and this time she told me she was moving too.

  • Olive, meet orange

    September 19, 2014

    Olive and orange have a lot in common. The O — obviously. The spherical shape — sorta. And the intensity of flavor. Olive hits the low notes on the palate; orange the high.

  • Foregoing cake recipe with lard in favor of cornbread

    September 12, 2014

    Lard is practically a swear. No surprise, given that both pig and fat are redeployed as insults. Lard used to work the bakery with dignity, yielding flaky pastry and crisp crusts. So when a friend confessed that her favorite cake is larded with lard, I resolved to make one.

  • Sink into silky creme brulee

    September 5, 2014

    Grown-up is a look I rarely rock. The keyboard, the dishes, the weeds don't much care what I wear. Neither, I suppose, do I. But recently I spent a week out of town, in grown-up gear. I'm good with dress and heels. Adequate at lipstick. Hopeless with hair.

  • Letting go of summer: Catalan-style tomato bread

    August 30, 2014

    Summer,  we crammed in sun and sea and sand. Ice cream and tomatoes and zucchini. We packed up and dropped off: first one, then the other.

  • Under pressure: Pressed watermelon and pork

    August 23, 2014

    Compressed watermelon sounds intriguing. Less water, more melon. Plus it's cute. At restaurants it preens from platters: intense pink cubes supporting a bite of ham, dramatic pork belly and melon checkerboards.

  • Za'atar: Magical mix from Middle East

    August 16, 2014

    Palestinians and Israelis share a love of za'atar. As do the eager appetites of Syria, Jordan and Egypt. The spice mix, flecked with green, is swirled into yogurt, scattered over eggs and baked onto flatbreads across the Middle East. Hardly a high-level peace plan, but possibly a low-level one.

  • Schooled in salad

    August 12, 2014

    Sorrel provokes pucker. It's lemon-sour, tangy tart. Which is why the bold green with the bold plan for garden domination so often gets ground down to fish sauce.

  • In the taco tradition

    August 2, 2014

    Tacos are de rigueur on Tuesday.

  • Cherry crisp from a surprise crop

    July 25, 2014

    Cherry is a lovely tree, all pink blossoms, dizzy scent, fat fruit. So last summer, we dug one in.

  • The Smash is a sandwich on a mission

    July 18, 2014

    Reverse engineering sounds all spy-versus-spy. So when my handlers passed along a tip about The Smash, I understood my mission: dismantle, decode, rebuild. Even though I'd never met the sandwich face to open face.

  • Summer blockbuster

    July 12, 2014

    Gardening is slow going. Drop a seed; harvest a carrot. In between there's watering, weeding, waiting. No chase scene, no explosion, no big reveal.

  • Midsummer blooms: Candied flowers recipe

    July 3, 2014

    Ballet runs as regimented as army and kitchen. The three share a hierarchy (steep), a language (French) and a core value (discipline). The conscript battles his way to general, the dishwasher hustles his way to chef. So, too, the bumblebee in pink slippers stares at the soloist. She yearns for the spotlight.

  • Pie in the big sky

    June 27, 2014

    Camp fosters the cowgirl fantasy. Wake early. Brush down and saddle up. Ride the trails, humming. Then break for breakfast: apple pie with cheddar cheese.

  • Egg Special sandwich

    June 20, 2014

    Home called; would I come? Not home to husband and dishes. Home to flowered bedroom and mom in apron. Home home.

  • Easier than pie: Raspberry apricot bars

    June 6, 2014

    Pie can be scary. I made this unhappy discovery at age 2, standing unsteady and tear-streaked in the family VW bus. I had pie in hand, fierce resistance on face. No way.

  • A prayer for peas

    May 31, 2014

    Yoga ends with the word "namaste," and though I'm willing to bend into up-dog and sweat through down-dog and collapse into dead-dog, honestly, when it comes to "namaste," I decline. I do bow to the divine in my fellow dogs. But saying so — in another language, in another tradition — feels fraught.

  • Rhubarb upside-down cake

    May 9, 2014

    Orchids make me anxious. It's not just the glamorous good looks, the frail stems, the supermodel attitude. It's their habit of dropping dead. Or worse: near dead.

  • Egg poached from online

    May 2, 2014

    Julia Child offered to teach me to poach an egg. And I declined. I had my reasons; I was in labor. But I regret the opportunity missed.

  • Cooking up a classic: Chocolate sauce

    April 26, 2014

    Chocolate sauce appeals to the novice cook. It seems so simple. Just warm chocolate. Right?

  • Counterintuitive cooking with green beans

    April 18, 2014

    Smooth: good. Wrinkled: bad. Standard policy in many a household, especially for linens and skin. Smooth suggests order, freshness, vitality. Wrinkled suggests ruin.

  • Muffuletta: Engineering a sandwich

    April 11, 2014

    My robot is old school: Wind him up and he lurches across the desk, orange tin arms swinging, red tin boots shuffling, black tin eyes deep in concentration. And though he makes excellent company, I'm glad I didn't invite him to the robotics competition. Frankly, things have changed.

  • Lesson from the master: Chicken soup

    April 4, 2014

    Chicken soup is de rigueur at Passover. And with Passover looming, I called Papa. His chicken soup is a lot like my chicken soup, only better.

  • Home on the range: Gaining authority

    March 28, 2014

    At library, which came before lunch on Wednesdays in second grade, we were encouraged to browse the stacks. There I found something shocking.

  • Salute spring with strawberry shortcake

    March 21, 2014

    Salutations, meant to welcome the reader, come in all kinds of dreary.

  • Grapefruit, squared

    March 14, 2014

    Grapefruit, love child of an orange/pomelo hookup, flaunts one parent's sunny nature and the other's thick-skinned, rotund ways. The hybrid is all sunny bright, easy-peel, sweet and sour cheer. That's how it rolls.

  • Salmon cakes recipe: a reminder of mom

    March 7, 2014

    Mom picked up on the first ring. She'd been thinking of me. She had just finished dinner and was thinking about sitting in my chair.

  • Compounding snow: Lemon slush recipe

    February 28, 2014

    Spring has its cliches: birdsong, budswell, blizzard.

  • Muffin genealogy

    February 22, 2014

    I grew up with the English muffin; I know its habits. It comes from the grocery store, lives in the fridge, and has a thing for the toaster. It's quirky: brown spotted, fork split, craggy faced. I didn't pry.

  • Stewing over cold weather with tangine

    February 14, 2014

    Cold demands remedy: itchy sweater, bright fire, steaming stew.

  • Grown-up pudding

    February 7, 2014

    Chocolate pudding is the sort of lunchbox snack that fails to wow. It's cute and sweet. Not, say, engrossing. Kids like its wiggle. Adults like its milk content. Faint praise.

  • Fennel is fine with a little love

    January 31, 2014

    Meh is having its moment, and it's about time. After all, it's February. The weather? Meh. The mood? Meh. Even the food, after the chocolates are gone, is lackluster. What thrives in February? Mittens. Which taste terrible.

  • Hands-free tomato sauce

    January 24, 2014

    Lately I've been leaving things on the stove, which turns out to be a terrible technique. Things on the stove like to be stirred and prodded and tasted. They like to be thickened and spiced and mashed. Frankly, they like attention.

  • Slowly learning to slow cook

    March 2, 2013

    Fast friends swear by their slow cookers, so I bought one.

  • Sweet nostalgia

    July 22, 2012

    The cupcake was once all innocence: a stub of cake, a swirl of frosting. On a dressy day, adorned with a sprinkle.

  • A nutty remake

    May 29, 2011

    I've never escorted the Nutella-toast crowd to Italy. But we did stop at Eataly, the Manhattan eatery owned by Mario Batali (and friends).

  • The pop-up stop

    May 15, 2011

    Out to dinner recently, a popover popped onto my plate.

  • Time to play the piper

    April 10, 2011

    Drop that pen. Hands off the keyboard. Back away from the phone. Don't bother. Do not compose the macaron lament.

  • The golden rule

    April 3, 2011

    Rules rule. The dietitian insists: more fiber, less sugar. The food pyramid instructs: more fruit, less butter. Michael Pollan decrees: more vegetables, less meat.

  • Smash your own

    March 27, 2011

    The chickpea, a hardy perennial, grows in a sturdy pod called a tin. The standard cultivar matures at 15 to 151/2 ounces.

  • First things first

    March 20, 2011

    Recently a tartine smiled at me from a bakery case. I'm ashamed to say I didn't smile back.

  • Bad hat, good cookie

    March 13, 2011

    Haman, legend has it, was a bad guy who wore a bad hat. He is remembered and reviled on the holiday Purim in story, song and snack. Rare is the leader — good or bad — who has a pastry named for his hat.

  • Spoonful of comfort

    March 6, 2011

    Bread gets along well with the knife. A serrated one for slicing and a blunt one to handle the buttering. Perhaps a slotted one for trimming cheese to suit. Bread has no need for fork, or spoon.

  • Rise and shine

    February 27, 2011

    Baking soda and baking powder have a lot in common. The two share the same first name, live on the same shelf and hold the same job: hoisting baked goods.

  • Get a kick out of kik

    February 20, 2011

    The farmers market affords the city dweller a taste of fresh. She can stock up on tatsoi and shallot, in anticipation of the wholesome meal to come.

  • Restoring the luck to potluck dinners

    February 13, 2011

    Potluck is an honest word. It does not promise potdelicious, nor potscorched. Simply potluck. It's remarkably forthright, much like foolproof.

  • Forward and backward

    February 6, 2011

    Rules is rules. And the baker is advised to follow them. Should she care to produce a tender and tasty tart, she will mind the pate sablee rulebook.

  • Sweet success at last

    January 30, 2011

    German chocolate cake is an aggravating cake. It's not German (it's named for Sam German). It's barely chocolate (it relies on the low-wattage "sweet chocolate" German developed). It's filled with a sticky mix of pecan bits and coconut flake, which goes on gloppy and goes down chewy. And it lacks frosting.

  • More than a fish story

    January 23, 2011

    The young scientist submits many an unlikely report. To wit: "Bees' guts come out when they sting." And: "Men get hit by lightning more often than women." And: "A rabbit's teeth never stop growing."

  • Squishy when ripe

    January 16, 2011

    The persimmon caught my eye, just when I was packing up the sweet potatoes and arugula. All cheeky orange, lolling in a basket full of like-minded fruit, it gave me a look that said: "Where have I been all your life?"

  • Worthy of worship

    January 9, 2011

    Salt cod is a Christmas specialty, somewhere. So at Christmastime I bought a brick. I stuck it in the back of the fridge, remembering that it's supposed to keep forever. Sometime after the holiday, actually about a year or so after the Christmas in question, I pulled out the box and read up on salt cod.

  • Warming heart and hearth

    January 2, 2011

    Kitchen and chicken are practically the same thing, at least to the dyslexic and the hungry. Which makes sense. Every kitchen should meet regularly with chicken. It's the dish that scents the air, warm, comforting and homey.

  • Bright and green

    August 28, 2010

    The fried green tomato sounds vile. Not so much the fried. Or the tomato. It's the green that stumps me. Who wants to chomp on a tomato that's green?

  • You have a friend in chicken adobo

    August 14, 2010

    Facebook offers face time, minus the face, plus lots and lots of time. Hours online may — or may not — foster the intimacy implied by "friend."

  • Hot ice

    July 31, 2010

    Ice is nice. Mostly because it's cold. And we're hot. So hot we'd like to plunge headfirst into the iceberg. Or something somewhat softer, like the chopped iceberg. Available in the portable portion known as the snow cone. Or the snowball, shave ice, Hawaiian ice, Japanese ice or Scandinavian ice.

  • Clinging to tradition

    July 24, 2010

    The peach sports two looks: freestone and clingstone. Cleave the freestone to reveal a single seed, as woody, hard and bitter as its cousin, the almond. Pry it out and marvel at the poisonous heart of the seemingly sunny peach.

  • A cool summer fling

    July 17, 2010

    Sarah's a straight arrow. The punctual, opinionated, pennywise type. Though she can let loose. Seat her next to a platter of miniature coconut cupcakes and the girl will munch not one. But two!

  • Revelation at the taco stand

    July 10, 2010

    Corn is complicated. That keyboard of kernels. The layers of leaves. The long hair — a single strand for every kernel, they say. Corn has coined its own vocabulary: What other vegetable grows as an ear, on a cob? What other crop demands detassling in the field, shucking in the kitchen?

  • When eggplant met mint

    July 4, 2010

    The summer vegetable can be cruel. It sticks to its clique. The lettuce, tossing its ruffled leaves. The fat-bellied tomato, laughing. The secretive potato club, whispering. All they do is gossip. About eggplant.

  • On hold and dreaming of rhubarb

    June 13, 2010

    At times the computer does exactly as told. At times it does not. You've seen this tendency in other members of the household: Dog. Child. Spouse. And while dog or child or spouse can be cajoled into compliance, the computer cannot. If it's not of a mind to fetch or file, it doesn't stoop to the eye roll. It simply refuses.

  • An ode to the iconic Greek coffee cup

    June 6, 2010

    The Greek urn may rank as civilization's highest achievement: a curvilinear fusion of form and function. The art historian ponders the ancient Greek urn while sipping coffee from the modern Greek urn: the paper cup.

  • Guilty pleasure

    May 29, 2010

    Should you share a home with a near-teen, you will be conversant in "Glee." Not glee, as in giddy. But "Glee," as in the must-see (or record or Hulu or friend) TV show. You may fancy yourself a gleek. Or would-be gleek. The show skews considerably younger than you do.

  • Wiggle room

    May 23, 2010

    Good food is derived from the good ingredient. Which is why the cook practices prejudice.

  • Watermelon grounds a sculptural salad

    May 16, 2010

    Watermelon rolls in at 92 percent water and, we presume, 8 percent melon. Split clean, it reveals flesh so juicy red that certain meat-abhorring sects refuse to eat it.

  • Between a rock and a hot plate

    May 9, 2010

    The modern mom cares for her children, incessantly. And for her parents, intermittently. Sometimes she tends to both child and parent, at home and abroad, at the same time.

  • Dumpling diplomacy

    May 2, 2010

    Make s'mores, not war. That's the counsel of the T-shirt. Reason enough to boil a batch of the Afghani dumplings called aushak.

  • The case of the disappearing cumin

    April 25, 2010

    The grocery store looms large. And larger. So large that it comes with road map, rest stop and radio station. Which fills the rotisserie-scented air with the chipper pitch for the weekly special and the downbeat rock standard. Generally U2's "I Still Haven't Found What I'm Looking For."

  • A form of sweet relief

    April 9, 2010

    Tax day is a taxing holiday. Like most, it rolls around once a year — yet always comes as a surprise. Like most, it calls for preparation.

  • The good egg

    April 4, 2010

    Recently I met a chicken. She was the fluffy, pecking, chatty sort of chicken, keen on her afternoon snack of fresh thyme and stale graham cracker. I believe she said her name was Clark. Though, to be honest, I'm not sure I could distinguish her from her 23 compatriot Clarks. I admired her wholesome style, her sturdy coop and her warm nesting box, complete with wholesome, sturdy, warm egg. Which I picked up, admired and stole.

  • The rules of cake engagement

    March 26, 2010

    The rule is a bossy know-it-all. Consider the speed limit, stop sign or recommended daily allowance. Well intentioned. But exasperating. Who wouldn't rather drive 80, unfettered, while singlehandedly dispatching the chocolate cake?

  • Cracking the code of the cracker

    March 18, 2010

    The cracker strikes many a pose. The scallop-edged ersatz elegance of the Ritz. The sea-salt-of-the-earth languor of the Lavash. The trim tension of the Wheat Thin. The pale solicitude of the Saltine. The deep brown, deeply dimpled smile of the Wasa. The dry delivery of the Melba Toast. The whole-grain grit of the Rye Crisp. The flamboyant flair of the Croccantini and Torta.

  • Mix-and-match meal

    February 28, 2010

    Should you find yourself stranded in a cabin, on a mountain, in the snow, with no distraction save one overwrought puzzle, you will be seized by a desire to cook. Knocking around in the kitchen gives you something to do. And, conveniently, something to eat.

  • Dessert by another name

    December 20, 2009

    Sticky toffee pudding isn't. It's not sticky. It harbors no toffee. And it shares none of the soft-bellied, spoon-friendly qualities of a pudding. It's a little cake, studded with dates and served with butterscotch sauce. It's also delicious.

  • Brisket tips to calm any Rosh Hashana panic

    September 13, 2009

    Should you awake to discover that a holiday has been convened, fear not. You can still achieve brisket.

  • Practice improves player and pie

    July 5, 2009

    It was a perfect season. The Shamrocks won every game. And every playoff game. Until the championship game, which they lost.