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An oldie but goodie: hang tough, I'll be back soon. Rabid foodies, beware: what you're about to read will revolt you and utterly destroy any shred of respect you might have had for my culinary acumen. You're better off clicking over to Chocolate & Zucchini and seeing what Clotilde is up to these days. This post is an exercise in pure, unapologetic nostalgia for a time before a lot of my readers were even born. But don't you wish you were born in the sixties, you youngsters? I know you do; you yearn for the days when a four-year-old and... Continue reading
Posted Dec 4, 2013 at Brandon Eats
Fuck crack pie. Although I shouldn’t have been surprised, Christine Tosi’s recipe is one of the most time-consuming, odd ingredient-demanding culinary enterprises I’ve embarked upon lately. Probably the most frustrating thing about it is that I knew it would be like this before I began. All you have to do is read the recipe, which is, in fact, three recipes nested within one. Continue reading
Posted Mar 5, 2012 at Brandon Eats
I haven’t made meatloaf in twenty years, probably. You have to compromise when you’re in a relationship. Continue reading
Posted Mar 3, 2012 at Brandon Eats
I may be from the South, but I never was a bourbon drinker. Actually, I don’t drink a lot of liquor because I’m a relative lightweight when it comes to alcohol. I’m a sipper — a serial sipper, and if I get drunk too fast, then I have to stop drinking long before everyone else does. I will then start to demand to go home because I’ll be getting sleepy and also because why stay out when you could be at home in your pajamas? Continue reading
Posted Feb 29, 2012 at Brandon Eats
It really does take a crack on the head or a knife in the gut to make me pay attention. So, I made this terrible quiche. It wasn't the first gluten-free baking I've done, but it does symbolize all of the kitchen disasters I've been having lately. Continue reading
Posted Jun 3, 2011 at Brandon Eats
Going gluten-free hasn't been easy. I don't plan on making this a blog about gluten-free food, although suddenly that's exactly what my meals are all about. I've always eaten everything (or at least, I try everything at least once). Exclusion, when it comes to food, is not my forte. Continue reading
Posted Jun 1, 2011 at Brandon Eats
An invitation to a great event! The Big Lebowski Urban Achievers have teamed up with and Pizza Tonight and Lamplighter Roasting Company to present an epic pizza party to celebrate reproductive freedom. Join us on April 3rd in celebrating access to crucial funding and support. A $25 ticket gets you a fresh green salad, a rustic wood-fired pizza of your choice from our specially selected Pizza Tonight menu and a gourmet dessert. The menu will include vegan, vegetarian and meat options. Stay tuned to the blog for a sneak peak at the menu and more! ALL profits go to the... Continue reading
Posted Mar 21, 2011 at Brandon Eats
Desperate, desperate nights. Nights when dinner seems impossible but everyone's hungry. Half the family wants to go out and the other half thinks that it's a crazy idea. Rifling through the cupboards and rummaging through the freezer. Can you make dinner out of frozen corn and that jar of black bean garlic sauce you bought at the Asian market? No? Are you sure? Continue reading
Posted Mar 16, 2011 at Brandon Eats
Sometimes I like to post things on Broken Eggs Continue reading
Posted Jan 31, 2011 at Brandon Eats
Pop a whole galette in your mouth and when your teeth hit the cookie, it'll break into crispy shards that, as they melt, will make you wrestle the tin away from your children, run upstairs and lock your door while you consume the entire contents. I didn't really do that. I wanted to, obviously. But I love my children. And I have New Year's resolutions to keep. Plus the whole checks-and-balances thing of two daughters and a husband who are all thinking the same thing is complicated to maneuver. However, I dare you, upon the arrival of a care package*... Continue reading
Posted Jan 19, 2011 at Brandon Eats
I'm going to publish this post every single year until every last one of you make this pumpkin pie. Keep me updated. Originally published November, 2006 . . . It's not my recipe — no, no, no, I could never match the sheer subtlety of Marion Cunningham's pie. Her recipe both lightens and intensifies the pumpkin-ness of the pie, enhancing it with just a featherlight sprinkle of traditional spices. Continue reading
Posted Nov 19, 2010 at Brandon Eats
1. It's easy. Eggs. Flour. You're ready to roll. 2. If you love small appliances (or, if the people you live with claim you're addicted to small appliances), you really, really need to understand the purity of a non-electrical appliance, and only a pasta maker can truly bring you that joy. 3. Fresh pasta can transform spring vegetables (sautéed, roasted, blanched, or even boiled) into the rock stars of the culinary world. Make your asparagus sing all of its greatest hits. 4. Dried, boxed-up, plastic-wrapped pasta of an uncertain age can never compare to the attenuated, sleek and slippery pasta... Continue reading
Posted Oct 9, 2010 at Brandon Eats
I assume everyone knows about my deep and abiding love of Spain. However, I received a couple of emails over the weekend that let me know in no uncertain terms that my assumption is incorrect. You haven't been reading this blog for years and years, dear cochinillos? Really? Well, never mind. We'll put that behind us. Below you'll find links to a few posts where around here it all morphed one summer from a food blog to a travel-ish blog (with food). For those of you who are sick and tired of hearing about this trip, please accept my most... Continue reading
Posted Oct 9, 2010 at Brandon Eats
On our trip last summer, we all ate buckets of lovely Reine-Claudes, little green plums that tasted like they'd been bathed in honey (above you'll see a bowl of Reine-Claudes along with yellow mirabelles). I searched around when I got home but I couldn't find any here in the US, until I realized that Reine-Claudes are actually greengages. This isn't particularly helpful, because if you live outside of England and don't have a grandmother with a farm that's been in her family for generations with a lot of heirloom fruit trees, you still can't find them anywhere. At least in... Continue reading
Posted May 28, 2010 at Brandon Eats
I'd like to dedicate this post to the good folks over at Tobacco Avenue. I wrote it just for them. I've never had a duck egg before — not even a 100 year-old-one like my father-in-law had in China (his verdict: "It tasted like an egg someone had buried in the ground for 100 years"). Polyface was offering them, and I couldn't resist. Neither, apparently, could anyone else at the buying club pick-up. My husband thought the farm guys were kidding when they told them they were handing him duck eggs (his duck eggs) until everyone around him started clamoring... Continue reading
Posted May 20, 2010 at Brandon Eats
I have no idea what this is. I mean, I know it's chicken and that it looks really delicious. REALLY DELICIOUS. I'm sure I enjoyed it. Apparently I put what looks like an equally delicious sauce on it. Lots of garlic. Lots of red pepper. It'll be a lovely surprise when I finally recall the recipe. Continue reading
Posted Apr 21, 2010 at Brandon Eats
Oh, beautiful banh mi, how you dazzle with your vinegary burn and your cracking heat! The soft sinking sigh I breathe as the cold and hot intermingle and as my teeth break through the crust to the overflowing goodness inside — how I dream of you when you’re away and delight in the exhilarating expectation of each savory crumb when I’m with you! A banh mi can make even the most rational of eaters break out in bad poetry when they think about one. Twitter has been aflutter with banh mi rhapsodies and urgent inquiries recently, and the lovely Kendra... Continue reading
Posted Apr 15, 2010 at Brandon Eats
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Mar 15, 2010