Leah Eskin – Page 15 –

Breakfast yakisoba is a dish of ramen noodles in a happy tangle with bacon and eggs.

Early-morning eggs and late-night noodles come together in yakisoba

June 8, 2018 at 11:48 p.m.

Time used to work round the clock. It was busy minding our hours, at all hours. Morning was reserved for breakfast, day for work, night for sleep. Now we shop...

Heads of Belgian endive are sliced in half, then crisped in butter and olive oil, and finished with a crumble of rich cheese.

Skip the endive salad; crisp it in butter instead

June 11, 2018 at 4:57 a.m.

Extra February, like extra endive, seems pointless. More cold, pale days? More cold, pale pointy leaves? Seriously? Apparently we need extra February, every four years or so, to keep the...

Rolled oats bring texture to a crumble that tops muffins spiked with cinnamon and nutmeg.

Muffins go retro with oat crumble topping

June 11, 2018 at 4:30 a.m.

Remote sounds distant, but we like to keep the magic TV wand close at hand. As does the dog. He's got a knack for spotting an object we cherish, slipping...

Sweet potato wedges are roasted then granished with fried green onions and chili pepper. Plumped figs are added, then the whole is drizzed with a balsamic vinegar reduction.

‘Hidden Life of Trees’ inspires earthy recipe

July 1, 2019 at 12:04 a.m.

Trees chat. Trees cry. Trees nurse their young, care for the aged and work together. All of which seems both obvious and revelatory. The hidden life of trees is disclosed...

An almost-perfect chocolate cake proved not good enough, leading to more research and, eventually, a recipe just that much better.

Almost perfect chocolate cake gets a little better

June 11, 2018 at 6:59 a.m.

Chocolate cake perfection once was mine. Then, readers may recall, I lost the recipe. Eventually, I came across an almost-perfect replacement. Still, I looked, longed, lamented. Some day, I thought,...

A scone should not be without jam and cream.

Classic scone recipe brings London teatime back home

June 30, 2019 at 4:32 a.m.

Cranky is a condition best met with afternoon tea. That's why the tradition was devised. So when our team of travelers got testy, we split up; the boys stomped one...

A long-simmering winter bean soup is packed with vegetables: leeks, carrots, celery, tomatoes and kale.

Beans and kale soup guards against winter’s ills

June 11, 2018 at 4:10 a.m.

Pests creep in, hunker down in corners, and refuse to scram. There's no ridding the house of bikes. They lounge in the hallway, the closet, the bedroom. I frown. I...

Spicy mustard greens and milder fresh spinch combine in small spinach pies, made rich with feta and bright with lemon.
<a href="http://www.chicagotribune.com/dining/recipes/sc-food-0508-eskin-spanakopita-20150504-story.html">Recipe: Bitter greens spanakopita</a>

Baked Alaska recipe: A delicious constant in a changing world

July 1, 2019 at 3:53 a.m.

Change used to be good. Remember? "Change is good" championed motion indiscriminately. But times change. Now we prefer to stay put. "It is what it is" celebrates stasis. "Change" has...

Branzino en croute is created by pan-frying fillets of the fish with planks of bread.

Branzino tucked into crispy crust for twist on the popular fish

June 11, 2018 at 7:04 a.m.

Sliced bread never struck me as news. Frankly, I'd presumed that "greatest thing since" trope to be satiric. What's so great about sliced bread? Isn't it baked in a factory...

Fresh ginger and raw sliced scallions form a sauce to punch up noodles. Garnish as you like with bamboo shoots, quick-pickled cucumbers, roasted cauliflower or any other vegetables you have on hand.

Momofuku’s ginger scallion noodles: Bold flavor for wintry days

June 29, 2019 at 10:45 p.m.

Spring onions spring from the ground — somewhere — year-round. They offer a taste of fresh, of heat, of green, even in the months of stale, cold and white. We...

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