Chris Nordquist
I actually enjoy a complicated baking project now and then, but I can’t really remember when I last had the time to tackle one. Probably last Christmas . . . . Most of the time, my test for a homemade dessert is whether the active time to make it is more or less than the […]
Nearly every morning, Julia and I make breakfast together. It’s a nice little ritual shared by two non morning-people: she sits on the kitchen counter and helps me whip up something delicious to compensate us for the fact that we have to get out of our pajamas before 10. Like me, she has an on […]
I’m going to keep a jar of these in the fridge all winter. Sadly, the season for fresh figs is over, but these delicious dried ones –plumped up and enlivened by a long soak in red wine– are a delicious consolation. Served with a slab of a rich blue cheese (I love a St. Agur […]
As soon pumpkins start appearing in the Hamptons farm stands, David starts asking for this dish. It’s a favorite in our house –a dish we start making on one of the first truly chilly weekends in October and serve from time to time through the Holidays. The whole roasted pumpkin full of steaming, fragrant filling […]
Some of the best times in my life have been cooking with Marta, our dear friend and Julia’s godmother. Marta’s a gifted but unfussy cook with a rare talent for turning out beautiful meals in record time with no visible stress. She’ll often go from raw materials to a finished three-course dinner over cocktails, assigning […]
One of our purchases last week in Kappabashi-dori, Tokyo’s amazing kitchen supply district, was a small set of leaf shaped pasty cutters. Inspired by the beautifully crafted seasonal sweets we saw in Japan, I thought I would use them to bake some autumnal cookies to have around for our houseguest Craig this weekend. (Craig himself […]
I’ve spent nearly a week exploring this sprawling, crowded, orderly, clean and eminently civilized city, and I feel like I’ve barely begun to find what Tokyo has to offer. Every time I emerge from the city’s extensive (and amazingly clean and efficient) subway system it seems like there’s another delightful cultural, commercial or culinary surprise […]
We’re in Tokyo this week — more to come on that– but in the meantime here’s a repost of a seasonal favorite recipe. When the cold weather comes around, I always like the idea of butternut squash soup, but I don’t really like most of the soups themselves. Generally they’re too sweet and heavy for […]
I love this combination. Last weekend our friends Anthony and David brought over a box of beautiful produce that we used to cook dinner together, including a couple of large bulbs of fresh fragrant fennel. One went into a sauce, but the other I sliced and served with our cheese course, pairing it with two […]
I suppose some people would consider it cheating. These delicious savory tarts are quick and easy to make because I use frozen puff pastry dough rather than making my own. (Puff pastry isn’t difficult to make, but the process is a little more fiddly and time-consuming than making ordinary pastry crust, so I usually take […]
