eggs – Orangette

June 30

Molly — Sat, 01 Jul 2017 04:08:18 +0000

A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking, and it fell open to page 57, “Cutlets Smothered in Peas.” That’s when it dawned on me that I had somehow made it to age almost-39 without ever cooking a chicken cutlet, and that my child had somehow made it to age almost-five without ever eating a chicken cutlet. I understand this makes one subject to ridicule and rebuke not only in America, but also in many other parts of the world, including Japan, where panko-breaded, pan-fried chicken…

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I changed my mind

Molly — Sun, 16 Aug 2015 20:14:00 +0000

Two Mondays ago, the night before the moving truck was due to arrive at my mother’s new (Seattle!) house with everything she owns, Brandon suggested making a celebratory dinner. My mother, it was agreed, would choose the menu. After a moment’s hesitation, she requested steak and Caesar salad. We headed out for groceries. I’m not going to go into great depth about the steak. I don’t know. I feel bored just thinking about writing it. You know how to cook steak. Right? You don’t need me. If you don’t know how, or if you want to try another method, I can tell you that we use Renee Erickson’s instructions (for indoor cooking, not grilling) on page 195-196 of her dreamy…

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Always to acclaim

Molly — Mon, 17 Feb 2014 06:12:00 +0000

Happy Two Days After Valentine’s Day! I hope you celebrated in style, which is more than we did. I typed most of this post on Valentine’s night, while Brandon worked at Delancey, slinging pizzas for all the lovers. I did, however, rally to bake a banana bread. Nothing says, I love you (or, You married your grandmother), like a banana bread on Valentine’s Day. This is not a post about banana bread, just to clarify. This is a post about lime curd. Not lemon curd, but lime: “the superlative citrus,” as our friend Niah, who is also the bar manager of Essex, likes to say. And if it seems like I only post sweets and baked goods anymore, I know, I know,…

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It made an impression

Molly — Sun, 06 Oct 2013 21:03:00 +0000

I had to get a new computer last week, one of few life events with the power to make a person feel both elated and completely bankrupt. After I brought it home, while I waited for my blood pressure to stabilize, I combed through the files that had been on my old computer and happened to find a document that I had forgotten, a recipe for a brown sugar clafoutis with pears. BROWN SUGAR CLAFOUTIS! WITH PEARS! I made the clafoutis last week, and again yesterday, and then I hustled over here to tell you about it with an oddly colored iPhone photo of my leftovers. I had clafoutis for the first time when I was 23. It came to…

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Such is the power

Molly — Fri, 17 Jun 2011 00:49:00 +0000

Let the record show that, I, Molly Wizenberg, have, in this lifetime, made some ugly deviled eggs. Maybe this picture is the better approach. I seem to have come down with some sort of virus, the kind of thing that feels totally out of place in the month of June, that keeps you in your bathrobe, eating mostly toast and canned peaches, for the better part of five days. To be perfectly honest, I can’t say that I feel like eating a deviled egg right now. But I did manage to eat a bowl of cereal this morning, and that is a great improvement. I even felt well enough for a cup of coffee! Maybe, by the time you…

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Pile it on

Molly — Wed, 11 May 2011 01:33:00 +0000

Let’s get it out of the way right now: this egg salad, the one we’re going to talk about today, is not a beautiful egg salad. There will be no sexy pictures of this egg salad. There will not even be vaguely winsome pictures of this egg salad. There will be no pictures at all of this egg salad. But it has other things going for it, like the way it tastes, and if push comes to shove, you can always eat it in the dark. A couple of weeks ago, I got an e-mail from a new friend, telling me about this egg salad. She’d found the recipe in the April issue of Saveur, the sandwich issue, where it…

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How it is

Molly — Fri, 29 Apr 2011 01:40:00 +0000

I think I might have told you about my father’s friend Michael. Sometime in the early ‘90s, Burg was on his way out of the grocery store, and being something of a car buff, he stopped to check out a Citroën in the parking lot. While he stood there with his grocery bags, the owner of the car came along – or maybe the owner was in the car; these details are long gone – and he turned out to be a man named Michael. They struck up a conversation, and something must have clicked, because for years after that, they were best friends. Michael was a native New Yorker, a former cab driver-slash-writer turned small business owner, intense and…

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Yes, already

Molly — Mon, 24 Jan 2011 08:20:00 +0000

Well. The good news is that I’m making headway in my book proposal. I was working on it at a cafe on Saturday afternoon, and I could actually see it taking shape, right there in front of me. I love that feeling. I was absolutely elated. I lost all sense of time. I was in it up to my eyebrows. And I must have looked it, too, because as I was packing up to leave, the girl sitting next to me commented politely that I must have gotten some very good work done, because I was staring at my computer so intensely. And I decided that from now on, I should work only in the privacy of my home, so…

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It’s my duty

Molly — Tue, 15 Jun 2010 01:58:00 +0000

I’m not exactly sure how to broach this topic, so I’m going to cut right to the chase. Fennel ice cream. I had fennel ice cream for the first time almost a month ago, and I’m still thinking about it. I used to only get this way about things involving chocolate, but apparently I’m growing up, or getting weirder. Either way, I take it as a positive development. If you’ve been reading here for a while, or if you keep up with Bon Appétit, you’ve probably heard that my friend Olaiya is a knockout of a cook. She consistently finds, creates, and writes the best recipes I know. I feel very lucky to have her around, not only because she…

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You deserve a waffle

Molly — Tue, 18 May 2010 00:34:00 +0000

World, we have a winning waffle. You people are outstanding. You really know your waffles. Thank you. I should ask you for advice more often, because together, you’re absolutely unstoppable. I’m pretty sure that, given a day or two, you could solve any problem, and if I may, I would like to suggest that you start with my pet conundrum: how to make potatoes come out of the ground already fried. I think a lot of us would like to know. Anyway, I read your suggestions, every single one of them, and after much hemming and hawing and hand-wringing, I chose two to try. It wasn’t easy, and my thinking went something like this: Yeasted waffles got the most votes,…

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