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apricot and walnut vareniki

By Anonymous
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You know, I had great plans for tonight.   As promised, I was going to tell you all about the recipe that didn’t make the cut for my   dumplings article on NPR. We’d talk about the history of vareniki, their texture, the process of making them and what a scandalously good meal it was when we had these apricot and walnut vareniki for dessert. But then, well, instead I went to the opening of a friend’s new gallery and like the eternal college student I am in the face of an open bar, I had several glasses of champagne and now here we are and eloquence, as well as grammar/sentence structure/coherent story telling escape me. Sad but true. So let me just cut to the chase of it, shall I? Alex, though technically Russian was actually born in the Ukraine, and Ukranians, you see, have their own version of dumplings, and I think they are fantastic. Varenyky (Ukrainian) or vareniki (Russian) are derived from the word varenyk, which simply means “boiled thing,” but prefer to thi...
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spaghetti with chorizo and almonds

By Anonymous
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I cooked dinner Wednesday night for the first time in over a week. I blame the   babka. Oh, and also the   red velvet cake, and since we’re pointing fingers, that   noodle kugel   is looking a little guilty too, isn’t it? And three-hour   tortillas? Busted as well. Here’s the thing with taking on more ambitious cooking projects: when I’m done, even the though of a quick dinner of salad and couscous seems outrageous. I mean, we just worked our way through a pile of dishes that could rival that of the diner on the corner after the leather bars let out, and now you suggest I chop some green onions? Are you mad? Bring on the baigan bharta! Eventually, however, I cave. I miss controlling what goes down our gullets. A recipe piques my interest, and in this case it was a chance to revisit fideos after   my last fairly disappointing experience. This beauty from the July Gourmet didn’t include the original combination that wowed me at The Little Owl, but ...
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lemon layer cake

By Anonymous
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I know people are prone to wild disagreements over Food Network personality Paula Deen. Sure, some   gush   that she is a “ hot-damn   pistol” and exactly like their “favorite aunt, who doesn’t care what anyone thinks of her” even at the expense of their readership and others think she’s just hated on   because she’s a successful woman, most people cast a far less sympathetic glance in her direction, if not for her   Big Pork connections, then for her Fried Butter Balls, seen as her obvious attempt to   “kill us all.” Much like my take on the ever-raging   Rachael Ray hate-athon, I really can’t imagine why– offensive labor practices aside–people feel the need to be so all-caps in their condemnations. Call me vanilla, but fact is, in the very first show of hers that I saw, she was teaching her newlywed son some recipes she thought everyone should know how to make, and I instantly longed for a big ol’ Southern grandma to teach   me ...
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