Nancy Pollard

Jan 9, 2025 | mylittlebird.com | Nancy Pollard |Martha Stewart

Make AheadYou can form the balls and freeze on the baking sheet until firm, about an hour, then transfer to resealable plastic bags and freeze up to three months. Then bake as directed (do not thaw) for about 30 minutes. This to me is a quintessential American horses doover, and my first introduction was cocktail franks wrapped and baked in biscuit dough that you pulled in segments from a frozen or refrigerated can. Not a winner. I am very particular about  my hot dogs.

Jan 2, 2025 | mylittlebird.com | Nancy Pollard

By Nancy PollardAfter owning one of the best cooking stores in the US for 47 years—La Cuisine: The Cook’s Resource in Alexandria, Virginia—Nancy Pollard writes Kitchen Detail, a blog about food in all its aspects—recipes, film, books, travel, superior sources, and food-related issues. Our Daily Bread, a mostly silent and mesmerizing film focused on industrial farming in Europe, inspired me to read up on industrial farming in the US.

Dec 19, 2024 | mylittlebird.com | Nancy Pollard

By Nancy PollardAfter owning one of the best cooking stores in the US for 47 years—La Cuisine: The Cook’s Resource in Alexandria, Virginia—Nancy Pollard writes Kitchen Detail, a blog about food in all its aspects—recipes, film, books, travel, superior sources, and food-related issues. I WANT TO share our Christmas Eve menu, as it is always just a couple of dishes and a fruit compote, a dessert that represents my effort to not load up on cake or cookies, because I know what the week will bring.

Dec 12, 2024 | mylittlebird.com | Nancy Pollard

The spice shortbread is made by replacing the caster sugar with ½ cup Light Muscovado Sugar (we use the India Tree brand). You will sift 1 teaspoon ground cinnamon (we prefer the Vietnamese cinnamon as it is more pungent), a pinch, literally, of ground cloves, 1 teaspoon ground ginger, and a few grindings of white pepper into the flour. Proceed with the basic recipe. You can create a chocolate variation by sifting ½ cup cocoa powder into the flour.

Nov 14, 2024 | mylittlebird.com | Nancy Pollard |Sarah Chase

Although native American Indian tribes used strains of wild onions for poultices, syrups, and even toys, the ones that we know and cook with today were brought over to the New World via European immigrants on ships, including, it is documented, the Mayflower. There is no mention of Brussels sprouts being in the hold of that legendary vessel. The tradition of creamed onions in the US has its origins in English cooking and not French.