parmesan – Orangette

October 3

Molly — Mon, 03 Oct 2016 17:06:20 +0000

I started my Monday by listening to Blood Orange until my ears fell off, which was nice. Then my friend Jenny told me to watch this (old-news) video (that I somehow had never seen before), and with that, my week is off and running. Hi to you. Now, business: 1. The Guardian kindly invited me to write about a food that evokes home, and I wrote about a dead-simple, bare-cupboard soup that was first made for me by my aunt Tina. That’s her below, on the right, living the early-eighties hot tub life with me and my cousins. Most people thinks that June gets her hair color and texture from Brandon, but world, let it be known that I think she’s got my texture…

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It doesn’t look like much

Molly — Fri, 23 Sep 2016 22:23:12 +0000

Helloooooooooooooooo. I didn’t mean to be gone for so long. I know what some of you were thinking, and I am delighted to report that I did not give up on blogging. I also did not die. But it’s been a long, hard, dizzying summer, I will say that, with, among other things, Herculean staffing woes at Delancey, Essex, and Dino’s. (Did you know there’s currently a shortage of restaurant cooks in a lot of cities, including Seattle? I could tell you stories.) But now that June is in school again, I’ve been able to tiptoe my way back to writing, and that’s a relief. I turned 38 last week, and that too feels good. I’ve also been cooking again, after the lazy, happy ease…

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A reasonable question

Molly — Sat, 06 Mar 2010 23:55:00 +0000

I have been, for quite some time, intimidated by polenta. I don’t like saying that out loud, because it makes me sound like a total cream puff, but in the spirit of keeping it real, I’m saying it. I’m willing to own it. I will also say, however, that as of a few days ago, I am not intimidated by polenta anymore. And I have Judy Rodgers to thank for that. I don’t know where it got its start, this idea that polenta is so tricky to make, but it’s the common line. It’s what I was always told. They say you have to sprinkle the cornmeal into boiling water in a particular way, like a rain shower, and that…

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I am not kidding around

Molly — Mon, 30 Nov 2009 07:53:00 +0000

Well. It’s hard to know where to start. I’m tempted to jump right in, to say that you should hurry up and put a pot on the stove and make the pasta recipe below and let’s get back to business, shall we?, but that doesn’t seem right. First, I need to thank you. I had no idea that Delancey would swallow me up like that, and I need to thank you for being so patient, so supportive, so good to me. This restaurant is up and running today because of you. I am not kidding around about that. I am also not kidding around when I say this: I’m ready to get back to writing. I can’t imagine not having…

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Now you know

Molly — Wed, 25 Feb 2009 02:46:00 +0000

I have a confession to make. It probably seems like I live and breathe to cook, right? It probably seems like I never get tired of stirring and whisking and chopping, like I go to sleep at night spooning the refrigerator and wake up each morning to find a skillet under my pillow and a rainbow arcing gently, benevolently, over the stove. But the truth is, there are many days when I would rather do anything than cook. ANYTHING. Like, hit-myself-over-the-head-with-the-aforementioned-skillet anything. Anything. Lately, I’ve been having a lot of those days. At first, I thought it was because of my recent run of bad recipes. It’s hard to feel terribly excited about spending time in the kitchen after you’ve…

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