muffins

{gluten-free} Nutty Banana Streusel Muffins

 

Muffins are the easiest thing, ever, to make.

Pies and galettes are up there, as is a simple quick pudding and all, and pancakes aren’t half bad either. But muffins… yeah. No electric equipment, one or two bowls, and a hot oven. Yum.

This morning we New Yorkers awoke again to the kind of weather that freezes your face off; no matter the layering or quickness of step, by the time I got in from walking Mitra I could have rather easily snapped the frozen nose off of my face. Directly into the kitchen for hot tea and eggs, my eyes set on three blackened bananas I’d left waiting to be pureed into something sweet. My roommate – who took the rare day off – was still sleeping. I already had chicken stock simmering on the stove, and a day’s pitching pieces and transcribing interviews ahead. Yet there were those bananas. Continue reading

{gluten-free} Pumpkin Pecan Muffins (…and some butter love)

Let’s talk about butter.

Those of us who can have it, love it, right? I’ve been off all cow-dairy above butter for about 20 years now, and am so thankful that when my stomach is strong enough I can handle it, because it just makes everything taste delicious, and when you’re cutting out this and that, anything naturally delicious is a plus.

So, yeah, I’m all about a moderate amount of butter in my diet.

But I’m tired of this whole¬†brown butter thing.

Yes, browned butter is delicious. Christina Tosi swears by it, so it often makes its way into our Milk Bar Mondays recipes (returning in November!), like this Cinnamon Bun Pie. I’m guilty of using it specifically in my Maple Ginger Cakes with Brown Butter Caramel and Nutty Gluten-Free Peach Buckle, amongst others. Continue reading

Gluten and Dairy-Free Olive Oil Blueberry Muffins

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No fancy camera out here – this is all I got!

In the past week, two chefs in separate interviews have brought up how they note trends and movements in the food world – the ebbing and flowing of ingredients, techniques and ideas – and that those movement have strongly affected the menus they put out at their restaurants today.

I look at the movements of my own life in various ways.

Ten years ago today I signed my first lease in New York, and moved into a 10 x 30 foot apartment on the Upper East Side with three of my closest guy friends from college. Yep, three of us in 300 square feet. Then Brooklyn, then Astoria, then Washington Heights. I have some sharp memories of those places, punctuated by hot summer nights with the boys on the emptied streets of Manhattan, the coffee shops and Italian Ice in Brooklyn, my melting pot of European neighbors and food in Queens, and now the somewhat more subdued, sunlit place I call home.

Ten years ago I was dating Ruark, and we continued dating until four years ago. Now we’re still close friends, and he just moved in with his current girlfriend, which I think is wonderful. In Ohio I dated a man named Adam for a while, and he was sweet and gentle and the kind of man you should date when you’re newly out of a 10-year relationship and need some comfort. He’s now engaged and just bought a house with his fiance, and I couldn’t be happier that he found the kind of love and relationship he deserves. And then there was Aaron, who turned my world upside down by telling me he loved me, and then again when he let me go. I have no idea what he’s doing right now, but hope he’s finding what he needs to feel whole.

Continue reading

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