Author: Alice_admin

My friend Libby introduced me to this, and it always seems to take me much less time to eat this than to make it, even though it is easy to make. Note this recipe can very easily be scaled up (just multiply all ingredients by 2, 3, or 4), and you can change the relative…

I can’t remember why this is called “Number 77” in my household. As best as I can recall, this is based on a recipe from one of Mark Bittman’s “One Hundred This or That” lists. Anyway, it is fantastic. It is vegan, a complete protein, and totally delicious on its own or as a side…

As usual, I’m guessing at quantities here, and I’m encouraging you to have faith that you can make lots of substitutions without much problem. Please note that all the quantities are rough. You can vary them. You can also vary the vegetables. Use what you’ve got! (But don’t leave out the onions and garlic. And…

This one goes out to Emily, by request. I call these “committee brownies” because I find that, if I must run regular committee meetings, bringing these brownies gets committee members to attend reliably. Indeed, the best thing to do is to make one fewer brownie than the number of attendees, and let members know there…

When I need comfort food, this is what I make. It is probably really bad for me physically, but when downed with a cup of sweet tea or a bottle of beer, it cures my soul. I taught this to my friend Lendsey, who had by then already shared many wonderful recipes with me, and…

At my grocery store, near the dried egg noodles, they sell something dried in bags that is called “kluski.” They’re nasty thin noodles that, when you cook them, become gooey and deeply unappetizing. I don’t think they should be called “kluski.” This is how you’re supposed to make kluski: Ingredients: all purpose unbleached flour eggs…

I’m afraid this is a disorganized recipe, but I don’t know how to organize it. I tried, but it felt like trying to explain to someone in text form how you tie shoes. Back in 1998, I sent this recipe, exactly as shown here, to my friend and colleague Marina Frasca-Spada of the University of Cambridge when…

I hear this was delicious when I made it last Sunday night. I wouldn’t know, since halfway through making it, I went to get a plate out of the cabinet, a jar fell out, I tried to catch the jar, and I ended up at the ER getting five stitches in my left pinky. (Think…

As soon as the farmers’ market down the block from my house opens back up for the season, I grab me a couple of kohlrabi and a bunch of garlic scrapes and pig out on this. Who needs french fries? Ingredients: 1 medium-large kohlrabi (bulb and greens) about 10 garlic scapes (about 12-15 inches long…

Since I can’t eat milk, I’m always trying to come up with lovely desserts that don’t call for milk products. I often fantasize about milk-free dessert inventions when I’m out at a great restaurant and I can’t eat any of their desserts because they’re all full of milk. (Oh, right there’s sorbet. I am so tired…