This is a recipe from Mark Bittman’s How to Cook Everything. It’s one of my favorite ways to prepare Brussels sprouts. The proportions are for four servings. Time is about 30 minutes. 3 tablespoons butter or extra virgin olive oil1 pound Brussels sprouts, trimmed1/2 cup or more stock, white wine, or waterSalt and freshly ground black pepper … Continue reading Braised and Glazed Brussels Sprouts
Cauliflower Cheese Soup with Crispy Croutons
In a recent episode of Graham Norton’s podcast chef Martha Collison provided a recipe for a cauliflower soup that sounds quite yummy. Alas, the full recipe is only available on their Instagram page, and I wasn’t able to find it (and in any case I prefer not to use any app that’s owned by the Death Corporation if I can avoid it), so I had to improvise with only Martha’s verbal description to guide me.
A few months ago I found this recipe for making a delicious Oatmeal Bread at the King Arthur Flour web site. Since then I’ve made it several times, always with great success, but I’ve made a few small changes along the way. For example, I use regular white granulated sugar rather than brown sugar simply … Continue reading Oatmeal Bread
The One With the Phoebe Buffay Salad
JT: Today I'm pleased to turn over my blog to my very special guest, Phoebe Buffay, to give her recipe for a salad. Phoebe, take it away! Phoebe Buffay Phoebe Buffay: Thanks, JT. Blog. What a silly word. Blog. Rhymes with clog. Or flog. Could you flog a blog into a clog? Say, I could … Continue reading The One With the Phoebe Buffay Salad