在2006年,只有周发动这个互联网food blog presence, I shared a recipe forice cream sandwich cookiesthat I’d made for a friend’s rooftop birthday party. Oversized, utterly delicious cookies plus a scoop of ice cream on a hot summer day, what could go wrong? Alas, several things. First, regular cookies in the freezer become tooth-breakingly hard. Second, assembled ice cream sandwiches that are not returned to the freezer for several hours after filling melt way too fast, mostly down your arm, delighting the bugs around you but perhaps nobody else. Do know that none went to waste, but I think we all agreed it was all just too much, both massive cookies and massive messes of ice cream. Not learning my lesson, Itried againseveral years later with a slightly softer, but still not soft enough, cookie, yet it was still enough work that I’ve not made them since. I’ve also tried them with布朗尼(better) andsalted caramel crackers(wildly delicious) but I still wanted to get the classic American ice cream sandwich right at home.
Here is my almost-summer wish for us: I think we should bring a pan of freshly-baked, thick, buttery, crisp on top, and plush with a flavor that absolutely reverberates with corn underneath, to your next公园/野餐/聚餐. 夏天天气很好saladsandsnackythings. And when cornbread is good, really good, it feels criminal not to share. This is.
When I was in high school and we were finally allowed to go off-grounds for lunch, we often went to a local deli where my friends would get various sandwiches with turkey, salami, ham, or all of the above, plus, lettuce, tomato, onions, vinegar and oil and I, a vegetarian in a place baffled by this, would get a the same but with cheese instead. I have thought about this sandwich and what it did well — salt, pepper, vinegar, oil, crunch — and what it did poorly — a stack of tasteless sliced deli cheese as filler — for way too long in the years (and decades, sigh) since because I still love a sandwich full of vegetables, but find most vegetable sandwiches very disappointing, either heavy with cheese (and I love cheese, but not, like, an inch of it) or overcooked, under-seasoned vegetables. Why not鳄梨酥甘蓝? 为什么不吃鹰嘴豆泥，腌黄瓜和胡萝卜？为什么不…自己做呢，黛布？今天我们又回到了这里。
I had a very good reason for making this, in fact, the very best reason, the only reason I ever really want to cook anything on busy weeks with no other gravitas-adding forces at play: I wanted it. Last week I had an intense craving for the kind of salsa you get in a jar, that we went through buckets of when I was in college, the kind of salsa that you’d get on a table at a Mexican restaurant that may or may not sell margaritas in cactus-stem glasses and I wondered why I didn’t have a go-to recipe for making it at home. Isn’t that, like, my purpose here? Isn’t that what I do here, week after week for nearly 15 years, share recipes I hope will become your go-tos as much as they’ve become mine?我的无季节沙拉食谱呢？
在时间的沼泽中,this past winter, my husband convinced me that we should watch Ted Lasso and, despite my skepticism about a dad-joking American football coach who gets a job coaching professional soccer in England’s ability to hold my interest, I begrudgingly agreed. It turned out to be… kind of delightful? Objectively enjoyable, really. Don’t worry, I will not be discussing sports today and there won’t be any spoilers, but do know that homemade shortbread cookies have a recurring role and that is where our story begins.
I know it’s too early for asparagus, at least in New York, but I’m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about [waves hands] everything. I am sure I’m not alone in being ready for summer, for outside, for all of my friends to get vaccinated, for my kids lives to normalize so they can be off screens all day, and I know you do not get things by stamping your feet and demanding them (I may have tried) but if there’s one thing on this list we can safely take an advance on, it’s spring vegetables. Grocery store asparagus is lovely and here for us until the freshly-plucked Greenmarket stuff emerges and I say we embrace it with abandon.
Is this a good place to admit that I almost never ate potatoes growing up? I tell my Russian husband this and he’s baffled. Mashed? No. Roasted? No. Fries, only at restaurants. Tater tots, from the freezer on a too-rare occasion. Baked potatoes were definitely a dinner menu item and I don’t think anyone had anythingagainst土豆，只是对它们的吸引力不大。不用说，如果这里的档案有任何迹象，我的孩子们就不会这么说了。然而，尽管烤面包， the crispy crumbled, the melting,thebrown butter mash,kugel,twice-baked以及安娜，我仍然渴望土豆的方式，我还没有微调的食谱，这使我对柠檬土豆的研究在冬天激增。