Tag Archives: recipe

latter day scones

“It takes only about 15 minutes to produce a basketful of lovely hot scones, featherlight, on the table.” Thus begins the Australian Women’s Weekly recipe on p. 76 of the Cooking Class Cookbook. Although I’ve put the scone recipe on … Continue reading


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scones

The dust consisted of 2 cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of sugar premixed.  The added crystals are ½ teaspoon of salt.  “Very hot” conventionally means 450-500F. This recipe was adapted from the Australian Women’s … Continue reading


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fish stew

As I’ve been compelled to email this very good bouillabaisse-like recipe from Ondi to myself a number of times over the past couple of years, it seems more convenient and sociable to put to put it on the blog.  Here … Continue reading


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fennel indecency

Like the fried fiori di zucca, there are some dishes whose ratio of low effort to extraordinary result seems like a violation of some natural— or at least moral— law.  This is one such.  The recipe comes originally from Frank, … Continue reading


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fiori di zucca

The season won’t last much longer, so it seems a good time to share the technique we use for making one of the loveliest things one can pop into one’s mouth, e.g. with a glass of prosecco before dinner with … Continue reading


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chicken marbella

Nancy made this for us last year, and it was great.  Apparently a classic.  Adding it to the blog now because it’s today’s shopping list. 4 chickens, 2½ pounds each, quartered 1 head of garlic, peeled and finely pureed ¼ … Continue reading


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seafood risotto

The blog seems like a better, more permanent repository for recipes that matter than the scraps of paper floating around our kitchen.  The following is from a note I printed out almost 10 years ago, attempting to reconstruct an improvised … Continue reading


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the chocolate cake

Our neighbor Lisa made this for us once, after a delicious dinner full of lively conversation.  It’s nothing much to look at.  However, as we distractedly put the forks in our mouths, the conversation stopped.  Here’s what Lisa wrote back … Continue reading


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the red sauce

While we’re on the subject of food, I might as well share something very useful: the best red sauce for pasta.  This discovery comes originally via a Marcela Hazan cookbook. the sauce use a wide, shallow pan drop in a large can (28oz) of the … Continue reading


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popovers

For the five Augusts in 2008-2012, Adrienne is directing a course at the Woods Hole Marine Biological Lab (MBL) called Methods in Computational Neuroscience.  We met at this course when Bill Bialek was directing it, in 1998.  So the little … Continue reading


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