Good Dish: Flourless Matcha Tea Cake

photo credit: Macha Tea Company Until this month, I was new to matcha, that gloriously green powder from tea leaves grown in Japan. I had viewed the ceremony of it many times, in food magazines and in documentaries on TV—the bowl, the whisk, the warm, frothy healthful drink it becomes. And so I wasn’t sure… Continue reading Good Dish: Flourless Matcha Tea Cake

Get out of Bed and Meet Madison’s Newest Coffee Shops

Madison is a highly caffeinated city. There are no shortages of cafes and coffee shops in every direction. For those of us who couldn’t (believe me, you wouldn’t want us to) go a day without imbibing the elixir of the roasted bean, we need look no further than to our own neighborhood to grab a… Continue reading Get out of Bed and Meet Madison’s Newest Coffee Shops

Lunch Squad Slurps at Morris Ramen

Lunch Squad. That’s the name this group came up with when we first met back in September over lunch at the new West Washington Avenue location of Madison’s Red sushi restaurant. We’ve gathered at a different location every month since, usually on the last Thursday and have sampled some of the city’s new and solid… Continue reading Lunch Squad Slurps at Morris Ramen

Put a little sugar in these cookies

They’re naked. I know. These sugar cookies went fast. And smelled so good (vanilla with a touch of fresh lemon) right out of the oven that they didn’t last long around here. And now I get to make more. I don’t know about you, but growing up, sugar cookies came once a year in the… Continue reading Put a little sugar in these cookies

Fig & Walnut Biscotti

I didn’t know she’d died. But then again, I did. I just hadn’t remembered until I began researching the creator of these delicious biscotti. Gina DePalma, a James Beard Award-winning Pastry Chef at Babbo in New York City (Chef Mario Battali’s place) and cookbook author, died of ovarian cancer at 49–a year ago this past… Continue reading Fig & Walnut Biscotti

Dear Mr. Sifton

Dear Mr. Sifton, Your story about clam chowder pizza “American Pie” https://www.nytimes.com/2017/01/12/magazine/why-clam-chowder-pizza-is-the-best-kind.html?_r=0  that appeared in this week’s New York Times Magazine has the calming cadence of an anxious heart beginning to catch its breath. It is tender, vulnerable and honest; an offering to those who are perhaps confused and hurt by our country’s current state of… Continue reading Dear Mr. Sifton