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cranberry-orange breakfast buns

By Anonymous
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When my husband had a bit of, uh,   bonus awesome free time   on his hands this summer, he got into the curious habit of running while not being chased*, which led to him taking part in his first 5K a few weeks ago. To celebrate, we had people over for a little New York brunch (that is, bagels and lox, no, not homemade, not when they’re   this good ) back at our apartment, and, still trying to dig out from under our   overzealous apple-picking , I made apple cinnamon buns. I didn’t think they were a big deal; I mean, they were good, just your standard cinnamon bun with two apples, diced small, scattered over the filling but it turns out, you cannot causally mention homemade apple cinnamon buns on the internet without causing a RECIPE PLEASE ruckus. I should know this. I really had full intentions of sharing the recipe (though technically, I just did) but you see, the only thing more worrisome than having more apples than one can fit in their apartment is T...
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spinach and egg pizzette

By Anonymous
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This, this mash-, roast-, horseradish-, bangers-, crisps-, and goose fat-free, is one of my favorite things I ate while I was in the   UK , and it’s not even British. Technically speaking, it was from a Venetian small plates restaurant, although I came to associate meals with generous helpings of gorgeously cooked spinach with the UK, as it appeared, to my delight, on so many plates. I had spinach tangled with a duck breast at a   gastropub   in what felt like the middle of nowhere, spinach in small tufts on another   pizza   (this one alongside a perfect pint) my first jet-lagged night in town, and a perfect amount of spinach at a   pub   on a Sunday afternoon, kissed with the horseradish sauce that had been ladled, to my glee, over my roast, but this was my favorite. Here, spinach that has been wilted and squeezed, is re-plumped, so to speak, with creme fraiche, parmesan, salt and pepper, and is generously spread over a tiny pizza. An eg...
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potato and broccolini frittata

By Anonymous
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I don’t mean to undersell this, but this is just a frittata. It’s not going to help   decimate your weekend’s apple haul, it’s not to going to solve the whole   homemade-pizza-on-your-schedule crisis, it’s not a cake you’ve been missing out on   since 1983, which was 30 years ago, ow. No, it doesn’t have higher powers or   reinvent grilled cheese, it’s not even the life-changing soup stock I’ve been meaning to tell you about for two years now (next week?) and I was about to say that it didn’t make the unconquerable in the kitchen conquerable, except that might not be true. This, in fact, did exactly that last Monday night, when someone told me about the recipe that morning and we had it on the table by dinnertime, no small feat some Mondays. I realize that there’s a woeful dearth of frittata recipes on this site and while I’d like to tell you that I have an solid reason for neglecting the dinner omelet on this site such as not being very into eggs or vege...
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