This week’s recipe, Upside-Down Strawberry Bars (aka Butter Mochi), was actually a mistake–a beautiful one, but a mistake nonetheless. You see, sometimes a dish doesn’t turn out the way I had hoped, and I despair.…
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Dessert
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[This post on Indian doughnuts in rose-scented syrup (gulab jamun) is the fifth and final post in a series about my Indian buffet adventures in Sunnyvale, California. In the first post, I reviewed…
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Sometimes I’m reminded that my husband and I are very different people. He enthusiastically springs out of bed at ungodly hours in the morning, while I pull the sheets over my head until…
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When I was 11, I loved baking from a book published in 1975 called “The International Cookie Jar Cookbook.” Although the book has long since been out of print, I was able…
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The Hong Kong-style egg tart, most commonly known to Americans as a dish served at the Cantonese dining phenomenon of dim sum, is one of those sweets that tastes so much…
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I find the ubiquitous “best restaurant in the world” lists hard to stomach (pun intended). What does that even mean? Does the restaurant have to be French in order to qualify as…
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Dessert, Make, RestaurantsThe French Laundry, and a Recipe for Shortbread Cookies with Basil-Blackberry Whipped Cream
In a certain sense, it’s taken me 15 years to write this review, because I’ve waited 15 years to eat at The French Laundry. When I was a poor college student, I…
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I don’t do well in the heat. Outside, the sun beats down on my head like a relentless drummer. Inside, my apartment feels like a sauna unless I hide out in my…
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Breakfast, Dessert, Make, RestaurantsState Bird Provisions, and a Recipe for Lime-Shiso Cherry Clafoutis
Eating at State Bird Provisions, the San Francisco restaurant that is possibly one of my favorite restaurants on the planet right now, inspired me to create a summery Cherry Clafoutis with an unusual…