Category Archives: cookme

pasta with chickpeas and tomato sauce, a festival of leftovers

I tend to have a lot of leftovers. I cook for my son and myself, and I never know whether he’ll happily eat what I’ve made, or stare at it and me rather suspiciously, declaring that he doesn’t want any, … Continue reading

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perfecting the potato pancake

Now that Chanukah is over, and those who eat them have presumably had more than their fill of latkes, I’m very late or perhaps one year early in offering up some tips for the perfect pancake. Perhaps small potato pancakes … Continue reading

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vegan hot chocolate that omnivores love

Vegan hot chocolate is not an oxymoron. It exists, and it’s delicious. Curious? Read my ramblings and find the recipe at my Oakland Cooking column on Examiner.com.

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tinkering with tubers: sweet potatoes done different

I don’t often post my husband A’s recipes here, not because I don’t like them. On the contrary, A is a very creative cook who fearlessly combines spices, sauces, and ingredients like mixed media. Yemenite spice mix with Thai hot … Continue reading

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jewish ravioli: cheese kreplach

Gevalt. My shoulders hurt, my back hurts. My triceps are no longer on speaking terms with me, and they’re whispering mutiny to the biceps. Yesterday, I made my own dumplings out of hand-rolled dough without the use of a pasta … Continue reading

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comfort food

As a child, I craved macaroni and cheese from the box. So do most kids, I guess. But I had an unusual palate. Whenever we had Hershey’s miniatures for a special occasion at school, I’d trade any of the milk … Continue reading

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feast of the chanterelles

It’s not every day a half pound of freshly foraged chanterelle mushrooms just falls into your lap. Taking them out of their paper bag when I got home, I picked up a large mushroom and inhaled its heady earthiness. It … Continue reading

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couscous with vegetables

Couscous is a marvelous dish when prepared properly. I don’t mean the kind of couscous you make by soaking it in hot water for ten minutes. I mean the kind of couscous you steam forever, smother in butter, steam forever … Continue reading

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pasta with creamy bacon chanterelle sauce with bok choy and apples

This little number was fun to cook, as it’s basically a combination of star ingredients—ingredients that, on their own, would be the crowning glory or surprise element of any given dish. Combining apples with greens is a facile yet tasty … Continue reading

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variations on borsch

Privyet, dear readers of food blog! I am taking break from translating Dostoevsky’s “Crime and Punishment” to do favor for Shelly, usual author of blog. I was just getting to juicy part, when phone rang. Expecting call from cursed ex-husband … Continue reading

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