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cranberry-orange breakfast buns

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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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apple-herb stuffing for all seasons

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I have several stuffing-related confessions to unload today: My first stuffing love was found at a friend’s house, when her mother served us an apple stuffing from a Pepperidge Farm mix that is no longer made, I presume because it’s not 1989. My god, did I nag my mother (who wasn’t terribly keen on packaged foods,  meanie ) to make it too. Sometimes she’d cave, though never often enough, but it didn’t stop me from growing up thinking that the dreamiest stuffing includes tart apples, celery, lightly caramelized onions and herbs, a dream I was repeatedly denied as a child and yes, I’m requesting a very tiny violin. I think if you’re limiting your stuffing consumption to a single day in November, you are missing out. When you snip stuffing free of its holiday-specific tethers, it doesn’t take long to realize how welcome it could be speared onto your fork the other 364 days a year, a category it shares with latkes (as awesome at cocktail parties as the...
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potato and broccolini frittata

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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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