Vegetable Quiche (with Yeasted Whole Wheat Crust)

Vegetable Quiche

Well, okay, I am generally unafraid to tackle just about any recipe, no matter how complex, how insane the ingredients, and how difficult the technique. I like to go to great lengths to bake and cook for others. Part of it is just to see if I can and part of it is, I admit, vanity.

But let me tell you about the other 99% of the time when, in the necessity of having to feed myself…continuously…until I die…my cooking techniques, discerning tastes, and effort extends only as far as whatever in my refrigerator that is about to expire.

It’s embarrassing. I will never share with you what I eat on a day-to-day basis when the only person I need to impress is myself.

(Except lots and lots of eggs, that is).

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Momofuku Milk Bar Cookbook

Corn Cookies

It’s taken me a few weeks to really soak in just one of the many amazing cookbooks I recently purchased. First up: Momofuku Milk Bar, which is a super attractive book on a purely aesthetic level, but the story behind Momofuku Milk Bar‘s origins and Christina Tosi’s voice throughout is wry, evocative, and sheer engaging. There’s something delightfully appealing about all the trashy/delicious eats unapologetically served up here. Recipes like Compost Cookies and Crack Pie, with their reliance on things like potato chips, chocolate chips, and pretzels, are practically a stoner’s wet dream.

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The NYT’s Chocolate Chip Cookies

NYT Chocolate Chip Cookies

I am ten minutes late to every party, trend, fad, etc.

So of course I would only cotton on to this recipe 3.5 years after the New York Times published a cookie recipe that took the food blogger world by storm. Forget your grandmother’s tried and true Betty Crocker cookbook. These cookies were frequently touted to be the “best chocolate chip cookies you will ever make.”

Well, natural skeptic that I am, this was something I’d have to see for myself.
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