Torea Frey

Editor, writer, photographer, observer on the street.

Home cooking

I've been on a cooking kick for the past few weeks. Today, for instance, I made a wheatberry salad (with cranberries, pumpkin seeds, and dried apricots), a broccoli-basil-avocado toss (crunchy and citrusy -- the "dressing" is to die for!), and a rhubarb fool (almost too tangy and intense). 

But my proudest accomplishment is probably the ebelskivers I made in California. These light, fluffy pancake-like balls seemed impossibly complicated, but if you're in a well-equipped kitchen, they're actually pretty manageable. The recipe I used wasn't quite as good as the one my mom and grandma use, but my knife-scooping-and-flipping skills weren't half bad.