I’ve been so swamped that I haven’t even had the chance to shout this good news from the rooftops, but here it is (better late etc): I’ll be writing a new column for The New York Time Magazine called ‘On Desserts’. The column’s scheduled to appear monthly and yes, I’m thrilled to have been chosen to do this. I join three amazing people who write about food for The Magazine: Sam Sifton, who is the editor of The New York Times Food Section and the man behind the Cooking Newsletter – if you don’t subscribe to it, you should: it’s one of only a few emails I open 100% of the time; Gabrielle Hamilton, chef/owner of Prune restaurant in New York and the author of Blood, Bones & Butter; and Tejal Rao, a terrific writer (with a couple of James Beard Awards to prove it), who also reports for the Food Section. I’m honored to be in the company of people whose work I admire, respect and really, really like.
My first column is about something I think all bakers understand: the pleasure of working with our hands. And the accompanying recipe is great to make now, while strawberries are abundant: Buttermilk-Biscuit Shortcakes. Here’s the link to the recipe. I hope you’ll bake it (a bunch of times), like it (lots) and let me know.
I love the photograph that ran in The Times — it’s the banner image here. It was taken by Gentl and Hyers; Maggie Ruggiero did the food styling; and Amy Wilson was the prop stylist. And here’s what the delicious biscuits looked like chez moi, without the help of a talented shoot team, but with people waiting to grab each shortcake the instant I assembled it.
Stayed tuned – my next column will be out May 28. Can’t tell you what it will be about or what the recipe will be, but I can mention that my friends were sorry when the testing for it came to end – xoDorie
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