Andrew Plotkin's Recipe List

My food often comes out the wrong shape or the wrong size. (Ask me about the loaf-sized hamantaschen! Or, don't.) But it usually comes out tasty. My improvising isn't too bad either. (This took longer, but not as long as you think.)

Cooking is chemistry. I recommend the cooking-science books of Harold McGee. It never hurts to know what's going on in your bowl.

• Cayenne Chocolate Truffles
• Cheese Thingies
• Chocolate Beer Cake
• Figgy Pudding
• Sauteed-To-the-Point-of-Death Onion and Cheese Sauce
• Shortbread, Messing Around With
• Succotash au Yowza

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