Anadama Bread

Anadama Bread

My house isn’t warm enough when it’s really cold outside. So I bake a lot of bread in the winter, because that gives me an excuse to stand near the stove for a couple of hours. If we’re not eating carbs, I give the bread to neighbors, friends, whoever. Even, and especially, people I’ve just met. Anadama is sweet and light and easy to love. You can make a no-knead version or use the bread machine. You’ll be warm,...

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Better lemon slices

Better lemon slices

I cut lemons into hemispheres to juice, then into quarters or wedges for tea or drinks. The seeds slow me down, and it’s kind of a pain to flick them out. What are gonna do? Then I somehow landed on a video of a Lao chef prepping vegetables for a stir-fry. His lemon slicing is seedless and simple, and the pieces are easier to squeeze. Here’s how he does it. It’s so much easier that now I cut apples this way too. Cut a quarter...

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Gingersnap Lesson

The best gingersnap you’ll ever eat is homemade from a recipe in old editions of the Joy of Cooking. The recipe in the oldest of my four editions of Joy contains cayenne and makes a freakishly huge batch of almost 120 cookies. It changed just a little by the 1972 edition. The batch is still huge, but the cayenne is gone. Big change for the 1997 edition. The batch size is down to 6 dozen. Instead of vinegar, the recipe is formulated with...

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Concord Grape Bread

Concord Grape Bread

The book’s I’ve edited, I love them like children. Beautiful Breads & Fabulous Fillings by Margaux Sky (Rutledge Hill Press, 2006) was my quirky child, full of odd recipes like roasted red pepper-brie-mint bread and creamy viognier and pineapple sauce. At the same time I’m trying to clear out the cabinets and freezer of the various bit and bottles, I flip through the book and, behold, Concord Grape Bread! Just what I need...

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Wordcloud Wednesday

Wordcloud Wednesday

Here’s a wordcloud made from all the recipe titles as they appear in Southern Cooking for Company (due out from the great HarperCollins/Thomas Nelson around April 2015). Southerners sure do have a lot of recipes for chicken, pie and cake in the South. Gizzards, not so much: the word appears only once in the recipe titles. But grits? Just one grits recipe? That doesn’t seem possible in a Southern...

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Hello, I’m Nicki

I've written about food for a living since The Silver Palate was new. Discovering a new cookbook or technique is my idea of fun. And kitchen gear--I'm helpless to resist. Like kitchen projects, the posts here are occasional and open-ended, so please subscribe. You can read more about my work at the "About Nicki" page.

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