Make A Spicy Jewish Soup from North Africa

Bread bakers set aside a portion of yeasted dough to act as a starter for the next batch of bread. This starter is called a sponge, poolish, levain de boulanger in French, and biga in Italian. But in this medieval soup of the Jews of North Africa it is the foundation to a soup. The […]

A Clutch of Eggs

This round-up of eggs–a clutch of eggs–are some of my favorite photos of egg preparations.        

Eggs in the Middle

When you cook for yourself it understandably stays simple.  That doesn’t mean it has to be boring though.  And surely one of the meals that the cook is truly unlikely to put much effort into–much less cook over, say, pouring themselves a bowl of cereal–is breakfast.  However, I am finding myself cooking breakfast for one […]

Old-fashioned Breakfast Eggs Mornay

There’s nothing wrong with old- fashioned, and eggs Mornay certainly are that. They may seem extravagant for a home-cooked Sunday breakfast, but they are neither hard nor time-consuming to make. A Mornay sauce is a Béchamel sauce with cheese, and a Béchamel sauce is a white sauce made with a roux of flour and milk. […]

3 Easy Homemade Mayos Elevate The Sandwich

When you make your own homemade mayonnaise, it is one of those magical moments for a cook that both surprises and empowers. That mayonnaise is an emulsion and that the process of emulsion works will always amaze you. Once you’ve done it yourself you will feel very competent. Homemade mayonnaise became even easier with the […]

Humble Leftover Peas into Magnificent Frittata

An efficient cook will always be able to squeeze two dishes out of one.  This is the reason leftovers are not to be thought of as too much food but rather as the beginning to the next.  Many times we don’t have enough leftovers to make two servings but plenty to add to a new […]

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