Recipes from Red-Handled Scissors
It’s bitterly cold and windy in Brooklyn tonight. A little while ago, I ventured out into the snow and wind to pick up dinner from the Egyptian cafe around the corner. (I couldn’t resist the siren call of my favorite lentil soup and fresh-from-the-oven pita bread.) When I got back home, I needed something that …
The kitchen was a mess. Red and green spatters were on the walls and our faces, edible glitter and sprinkles were underfoot, and every surface had a light dusting of flour. You guessed it: we made Christmas cookies. This year, I was on a mission to make vegan Christmas cookies that tasted like the ones …
My best friend Melanie refers to this recipe simply as “the soup.” For as long as I’ve been cooking for my pals, it has been my go-to meal, because it’s simple enough not to scare picky eaters (of which I’m one), yet flavorful enough to serve as the main course. I love this soup, and …
Until a month or so ago, I was a Brussels sprout virgin. Though there are few vegetables that aren’t great friends of mine, I’d somehow convinced myself that I wouldn’t like ‘sprouts. So, when my pal Jessica made me Brussels sprout chips with dinner one night, I approached them with caution. It turns out, my …
