Archive for the 'winnie' Category

In the land of the trinacria


In November, we spent a week in the southeastern part of Sicily, one of my favorite parts of Italy. Continue reading ‘In the land of the trinacria’

Crowd pleasing

We were invited to a holiday potluck, and after receiving my assignment (something meaty), I struggled for a few days with what to make — devils on horseback, meatballs, wings, pâté — but just wasn’t feeling it. Continue reading ‘Crowd pleasing’

When in Rome

cacio e pepe


The tonnarelli cacio e pepe at Flavio al Velovevodetto in Testaccio has left us pining for this dish days and weeks afterward. Continue reading ‘When in Rome’

Seeing red

A five-pound version of the hong shao rou from the excellent Mastering the Art of Chinese Cooking. Fed us for a week.

Greek to me

An amalgam of two recipes I found online: shrimp with tomato sauce and feta.
Continue reading ‘Greek to me’


My friend Lillian came up with this recipe for the much-lamented Gourmet back in 2007, but I only just discovered it a few weeks ago, which means that there were seven long years that I missed out on this. Continue reading ‘Compounded’

XS (Or, how the Christmas cakes stacked up)

I’m not big on the winter holidays, but over the last couple of years, compelled by the magical Massari panettone that my ever-generous friend Anna turned me on to, I have fully embraced Christmas cakes.
Continue reading ‘XS (Or, how the Christmas cakes stacked up)’

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A few years into making @mollyorangette Brother Timothy stuffing (THE BEST STUFFING EVER), I finally planned enough in advance so that instead of making do with English muffins, I actually made the specified English muffin bread (has anyone ever seen such a thing in NYC?). And I think I might have to start making it on the regular. Recipe from Beard on Bread. Is it weird that I'm excited about the color of my giblet stock? Finally got a blocking mat and some T pins. One holiday gift down, a half dozen more to go. Having a hard time figuring out gauge with these. Ripped back and started over 3 times. Still not as big as I'd like them to be, but they fit me (were intended for someone else) and I have yet to block them. This ginger apple torte from @food52 is a keeper. Extra good with banyuls.

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