Eating pancakes for dinner is always a good idea, I think, and one big puffed pancake an even better one. Using a ratio of 1:1:1 of flour to whole milk to egg, I whisked an egg (with a dash of vanilla) into a cup of milk then both into a cup of flour, adding a [...]

Two weekends ago, Laura snapped this of me as we sped through the lights of Los Angeles on her birthday—like in these podcasts, I look at the colors directly in front and hope you’ll focus only how the music makes you feel. These are the songs that have dazzled me lately—

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In further attempts to weather this winter, I have taken to reading historical cookbooks and nursing a craving for a sandwich I remember from childhood. Foods for children are often named to highlight the sweetest ingredient, so Boston Brown Bread was introduced to me as “raisin bread,” but I liked the dark loaf for its [...]

For Chinese New Year today, I am honoring my family by making the traditional Lowcountry dish of shrimp and grits (my father’s mother grew up in Charleston, South Carolina)—with a few modifications. I used beautiful fresh polenta from Farmer Ground Flour (located in the Finger Lakes region and sold at New York area farmers’ markets), [...]

My primary comfort food has always been baked potatoes, just like my dad. I turn the oven to 425 degrees, wash a potato, scrubbing the skin, and place in on the middle oven rack to cook for about an hour. Then, I mash the inside with my fork, stir in bits of butter and spoonfuls [...]