Andy and I write a bi-monthly column for Bon Appetit called "The Providers," and the following story (and recipe for Tony's steak, above, shot by Marcus Nilsson) is what appeared in the June issue. By the end of last September, even Abby -- my pie-loving 7-year-old -- was sick of my apple galette. There was a week-long stretch there where she was having a slice (with ice cream) after dinner, a slice (no ice cream) for breakfast, and would come home from school to find another still-warm golden-crusted lovely sitting on the counter. At first, she couldn’t believe her luck – “You’re the best mom ever!” – but then, by the end of the week, as she picked at the still-too-cinnamony apple filling in the backseat on the way to ballet, her voice had taken on that tone usually reserved for long road trips: “Mom, are you done with this cookbook yet?”
Behind-the-Scenes Writing a Family Cookbook
Behind-the-Scenes Writing a Family Cookbook
Behind-the-Scenes Writing a Family Cookbook
Andy and I write a bi-monthly column for Bon Appetit called "The Providers," and the following story (and recipe for Tony's steak, above, shot by Marcus Nilsson) is what appeared in the June issue. By the end of last September, even Abby -- my pie-loving 7-year-old -- was sick of my apple galette. There was a week-long stretch there where she was having a slice (with ice cream) after dinner, a slice (no ice cream) for breakfast, and would come home from school to find another still-warm golden-crusted lovely sitting on the counter. At first, she couldn’t believe her luck – “You’re the best mom ever!” – but then, by the end of the week, as she picked at the still-too-cinnamony apple filling in the backseat on the way to ballet, her voice had taken on that tone usually reserved for long road trips: “Mom, are you done with this cookbook yet?”