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smitten kitchen
This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasn’t even the quiche that bested me, but the crust.Dining & Wine - The New York Times
By FLORENCE FABRICANT The Beer Authority opens in Midtown; Pok Pok NY, from the Portland, Ore., chef Andy Ricker, arrives in Brooklyn; and Ribalta, a pizzeria, opens in the East Village.
I've been feeling a bit like a wrung-out dishrag lately, creatively speaking, I mean. A reader very kindly pointed out the other day that you all would be a lot happier if I posted more often, to which I could only bleat "I'm so sorry, I know !"
The Wednesday Chef
Lottie + Doof
It has been a rough few weeks around here. Bryan’s grandmother, Emma (aka: Nanny) was ill and then died this past weekend. She was an amazing woman who I feel so lucky to have known.
Apartment Therapy The Kitchn
At the farmers' market this week, I couldn't resist grabbing handfuls of pea shoots, wild with fresh young leaves and spiraling tendrils.
Food & Drink