Eating Hoppin’ John the day after brings even more luck, and the dish becomes Skippin’ Jenny—so, I borrowed my fabulous friend Liza‘s idea and made a risotto to stir the peas, collards, and bacon into last night, and then sliced the rest of the poached pear over a bowl of oats this morning, thinking about [...]

In honor of Julia, and for the PBS Tell Us Your Julia Story event (you can add your Julia story here) we are making eggs with cream. And I am happy to introduce you to my Brooklyn kitchen, the setting for future kthread cooks episodes. Though I cannot warble, these eggs sing the praises of [...]

Happy National Doughnut Day 2009! Last April I fried doughnuts in my mother’s kitchen because Krispy Kreme original glazed become even more beautiful then. I’ll stand by what I wrote when I originally posted this (great comments on that post), explaining the recipe: Why fry a doughnut that has already been fried? A turn in [...]

The ideal food for a rainy afternoon, grilled cheese appreciation week continues with fol epi—a slightly sweeter cheese with a toasted wheat rind played up with a whole wheat pain au levain and crunchy fennel on the side. I’d pair this with a Sazerac on a Wednesday—

With April’s holidays and summits, including last weekend’s America Day III and this week’s G5 Summit with my friends, the serious podcasters David, Alex, and Revaz in Mexico City, we need to keep our strength up for proceedings. And so this week, kthread cooks granola. Five ingredients: oats, fruit, nuts, honey, salt. Unite, kthread Kitchen [...]