Oh, my poor, neglected blog! Can I make up for my long delinquency—blame award season, that hellish period where poor entertainment professionals are forced to work every weekend; pity us, for there are so many glamorous ceremonies to watch and movies to see!—by presenting you with not one, but two recipes? Continue reading
If you’re like me, then These Troubled Times have you craving two things: companionship (because misery loves company, especially when we’re all bitching about the same things), and creamy, bubbling, comforting food made to be scooped up by crisp simple carbohydrates. Continue reading
I never knew that Italian-Americans had their own language until I started dating one. They use word “macaroni” when referring to any and all non-long-noodle-shaped pasta; they insist upon calling mozzarella just “mozz”—pronounced “mutz.” Somehow, their Mediterranean linguistic witchcraft transforms “capocollo” into “gabagool.” Many—but not all—of them also have the strange habit of dubbing tomato sauce (specifically, tomato sauce spiked with meatballs and sausage) “gravy,” though from this outsider’s perspective, there seems to be no rhyme or reason regarding who calls it what. But hey, I grew up believing that “slippy” was a real word—so who am I to talk? Continue reading
I’ve got some bad news for you. You can follow this recipe exactly as written; you might even like what you end up with. But whatever you do, your ultra-’50s creamed spinach—a.k.a. frozen greens mixed with gloppy canned soup; tres chic—won’t be as good as the dish I made for Thanksgiving last month.
Why? Because barring some sort of crazy cosmic coincidence, chances are that your spinach, unlike mine, will not be hand-squeezed by a Moo. Continue reading
Could this possibly be the ugliest cake I have ever made? Continue reading
A serious question, worth serious consideration: Why don’t we eat cranberry sauce, like, all the time?
I get why other foods are slotted into the once-a-year special guest category. Latkes, as we all know, are a real pain in the ass to form and cook, with the grating and the squeezing and the frying and the draining; so, I would imagine, are tamales, which is why assembling them has become an annual tradition for zillions of Mexicans and Mexican-American families. You don’t throw together an incredibly labor intensive dish like these any old day—you save them for capital-O Occasions, both to justify the work they require and to lend the event where you’re serving them an extra air of celebration. Continue reading
Let’s talk turkey.
Mikey and I hosted Thanksgiving for the first time this year, a slightly terrifying prospect that ended up going surprisingly smoothly. I only broke one brand-new glass in the process! And dropped a full container of yogurt at one point, which spurted all the way across the room. Oh, and I also dropped a sheet-pan-sized cracker while attempting to flip it over halfway through its baking time, shattering a good quarter of it and getting various kinds of seeds all over the counter. But other than that: smooooooth sailing. Continue reading