eggs

Frances Mayes’s Tuscan Table

March 15, 2012

Virtually everyone who has traveled to Italy can describe a moment in which they were transported by food—whether a platter of plump, cheese-filled ravioli bathed in butter and sage; a silky, paper-thin slice of prosciutto draped over a warm puff of fried dough; a glossy cone of hand-dipped gelato. For Frances Mayes, author of the [...]

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“Basic to Brilliant” Sweet Potato Spoonbread

October 3, 2011

(Photo by Hélène Dujardin from Basic to Brilliant, Y’All) I still remember the first time I came across a recipe for spoonbread, in one of my mother’s old cookbooks. She had a small, diverse collection, and as a girl I enjoyed paging through them, especially a small, spiral-bound book called The Savannah Cookbook. It was [...]

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Tangy Carrots, Deviled Eggs, and a Celebration of Southern-Latino Cuisine

September 26, 2011

You probably have a bag of carrots in your refrigerator. I do. I always do. Carrots are the workhorses of the vegetable world. Dependable. Right there in the crisper should you need one or two to sweeten your tomato sauce, or to flavor a batch of chicken broth, or to shred into a tossed salad. [...]

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The Family Dish: Tofu, Edamame, and Shiitake Frittata with Dipping Sauce

May 23, 2011

Incredibly, my copy of Madhur Jaffrey’s book World-of-the-East Vegetarian Cooking turned 30 this year. It was one of the first cookbooks I ever bought—before my cookbook-buying habit turned into a full-blown obsession, and long before I ever imagined I would use it to cook for my children. In some ways, the book is showing its [...]

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Yes, I Am An Italian Mamma

April 1, 2011

Back in December, on a particularly cold and rainy day, I drove my son to school. Why, I reasoned, should he have to stand outside in a downpour waiting for the bus when his school is a seven-minute drive from our house? Nearly four months later, I am still driving my son to school. In [...]

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Cucina Povera: Egg Cutlets

March 7, 2011

I have a particular fondness for “sleeper” recipes. More often than not, the dishes that earn a place in my heart, and that make repeat appearances at my dinner table, are the unassuming ones that require no special ingredients or complicated techniques. They aren’t the kinds of recipes that set trends (sorry trend watchers–no candied [...]

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