Doughnuts were a Sunday tradition in my house. Everyone sitting around the
kitchen table, sipping coffee, reading various sections of the paper, (I
usually opted for Parade Magazine) and reaching for a doughnut.
Sometimes my sister would arrive with a variety box of Dunkin Donuts,
other times it would be store bought Freihofer’s mixed dozen – plain,
powdered, and cinnamon sugar (my favorite).
This recipe from ‘The Yellow Farmhouse Cookbook’ delivers a near perfect old fashioned country doughnut – crunchy on the outside, moist nutmeg spiced cake on the inside. I rolled mine in cinnamon sugar, but they’re great plain, with powdered sugar, or even a chocolate glaze. Make them when you’ve got plenty of friends and family around to enjoy them while they’re warm – they do not store well.
"The BBQ oysters were inspired by cookouts I’d have down in New Orleans. My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters." - Chef Paul Gerard, Exchange Alley, NYC
How I love braised short ribs, let me count the ways....
Every Friday growing up I had a tuna sandwich in my lunch box. The bread was usually soggy by the time lunch came around, caused by the use
of too much mayonnaise and sweet pickle relish. Friday was also the
only day I was allowed to have a soda pop accompany my lunch. It was
usually RC Cola in the can, wrapped in tin foil to keep cold. The RC
Cola also kept my sandwich cool, a bonus as far as I was concerned.
What I consider "a super bowl" is not THE Super Bowl. It's a sophisticated little serving dish from Villeroy and Boch that's perfect for serving onion dip. I'm of the opinion you can never have too many bowls. Perhaps there is a food stylist somewhere deep inside me, struggling to be free.
