“old, my mother took us to a production of Hair, a mirage of music, revolution, and raw penis; we gave it a standing ovation. By third grade, I wrote screenplays, confessionals, and fan letters to reporters at the New York… — Alyssa Shelasky Copy Share
“I am cooking without a recipe, singing without the words, and dancing badly by myself.” — Alyssa Shelasky Copy Share Image
“When life gets confusing, go back to the basics. The rest is noise!” — Alyssa Shelasky Copy Share Image
“old, my mother took us to a production of Hair, a mirage of music, revolution, and raw penis; we gave it a standing ovation. By third grade, I wrote screenplays, confessionals, and fan letters to reporters at the New York Times. I played Suzuki-method violin and picked up the bassoon because it was so awkward and oafish that I felt… — Alyssa Shelasky Copy Share
“often. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter over low heat. Gradually whisk in the flour. Cook, whisking almost constantly, to make a roux, for about 3 minutes. Be careful not to brown it. Whisk about 1½ cups of the hot tomato mixture into the roux, then pour the roux mixture into the top of… — Alyssa Shelasky Copy Share
“4 scallions, green parts only, thinly sliced 3 garlic cloves, minced Two 28-ounce cans crushed tomatoes in puree 4 cups whole milk 4 cups heavy cream ⅓ cup all-purpose flour, sifted ⅓ cup dill fronds, torn into tiny sprigs Sea salt and freshly ground pepper to taste 1 cup grated white cheddar cheese, for serving Melt 2 tablespoons of the… — Alyssa Shelasky Copy Share
“6 tablespoons unsalted butter 1 small Vidalia onion, chopped 2 medium shallots, chopped” — Alyssa Shelasky Copy Share Image
