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Vicki Gibson
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The thing about Banana Bread, is it's never as good as what one grew up on! I finally came to that conclusion after wondering why perfectly wonderful banana bread just didn't taste right to me. It was never "banana-y" enough, or moist enough. Well, how could it be? How could it taste just like my grandmother's recipe, the only recipe the entire family ever used? When i finally read the list of ingredients, I was astonished to find the differentiating ingredient, melted Crisco of all things!
Commented Oct 12, 2011 on The Banana Bread Chronicles at Ruth Reichl
The Banana Bread Chronicles
I've come to the conclusion that banana bread is the kitchen sink of recipes. When I asked for favorite banana bread recipes on Twitter today, I got dozens of suggestions. Judging from the recipes I've received, the ingredient that someone doesn't think appropriate for banana bread has not be...
That's probably why spring comes after winter. The universe is smart that way.
Commented Oct 12, 2011 on Why I Write about Food at Ruth Reichl
Why I Write about Food
"Given the situation in Haiti," someone wrote me yesterday, "maybe you should stop writing about all the great food you're eating." I've been thinking about that, a lot. And it strikes me that it's a spurious argument, as dubious as the one that Flanagan woman is using to excoriate Alice ...
What a gem!
Commented Oct 12, 2011 on Butterscotch Pudding at Ruth Reichl
Butterscotch Pudding
Nancy Silverton's Butterscotch Budino I got this recipe off the Mercury New website, but it's been published many places. It's truly spectacular - sweet, salty and rich all at the same time. This version is from "Great Gatherings" (Book Kitchen, 270 pp., $29.95) by the Macy'sCulinary Council. ...
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