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Blog archives for April, 2011


Archive for April, 2011

Thursday, April 28th, 2011

Yesterday, in addition to being my last day of law school classes ever, brought something utterly unexpected: a spot in the final round of the Saveur Magazine Best Blog Awards.  I’m up for “Best Cook-Through” – as in cooking through cookbooks (a stack of moldering vintage ones in my case). Many thank to Saveur, and […]

Tuesday, April 26th, 2011

We all knew it was coming: you can’t have a Royal Wedding Breakfast without scones. So, I chose to start with the obvious. And to add a curveball and make them gingery!

Monday, April 25th, 2011

As we all know, thanks to endless media hype, at an ungodly hour (American time), England will get a new Princess. I admit, I tried to resist the hype as long as I could – I didn’t seek coverage out, and had to Google yesterday to figure out what one writer meant when referring to […]

Friday, April 22nd, 2011

Passover has been going on for a few days now, and I’m sure those who had seders on Monday and Tuesday are starting to run out of leftover brisket and matzoh balls.  This is when things get dire; when the bread lust sets in and matzoh twenty ways gets wearing.  Ashkenazi Jews have it especially […]

Wednesday, April 20th, 2011

In New York, we have a Chinatown in Manhattan…and then we have the real Chinatown, out in the borough of Queens, in a neighborhood called Flushing.  Some friends and I decided to get gluttonous this past weekend and eat our way across it; we took a little inspiration from an itinerary put together by Jessica […]

Sunday, April 17th, 2011

This recipe is completely non-vintage; I came up with it while musing on a Horseradish Challenge over at Food 52.  If you’re still looking for a Seder dessert for Monday, here’s one that’s Passover-inspired, Passover-friendly, and totally new…

Friday, April 15th, 2011

Charcutepalooza has been trucking along for four months now, and I’ve had an awesome time with four delicious challenges. OK, maybe it’s more accurate to say I’ve had an awesome time with three, and an interesting time with one: I have a great talent for messing up the oh-so-simple duck prosciutto with which we started. […]