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Sorry for the drop-off in posting, as I haven’t been feeling well lately. Hopefully this pic will make up for some lost time. This was shot a couple of weekends […]
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A friend of mine once mentioned to me that polenta […]
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When I first went to Bouley, the TriBeCa restaurant headed by David Bouley back in the mid-2000s, I was introduced to what was to me, the strange combination of vanilla, […]
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If you’ve been following this food blog for a while, you may have noticed that there’s an inordinate amount of pasta dishes that appears throughout this blog. That’s because it’s […]
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Americans aren’t used to eating fresh sardines and anchovies, which is a shame. The difference between a fresh sardine or anchovy and their canned equivalents is literally night and day. […]
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Cippolini en agrodolce are quick-pickled onions in a sweet-and-sour marinade. Unlike many pickles, these onions are not as sour as the vinegar is tempered with sugar. Serve with cured meats […]
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Before I get to the subject of today’s post, I want to talk a little about one of my pet peeves that keeps occurring with some regularity, especially now that […]
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When I entered second grade in 1977, I was a full reading level behind most of my classmates. I spent the next three months working at my own pace in […]
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Green bean and kale bihari masala, basmati brown rice Adapted from this Diner’s Journal entry at The New York Times. I make this quite often in the summer and autumn. […]
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When you have lovely, pristine seafood that was caught the previous afternoon from Long Island Sound, it behooves you to show as much respect as you can. You’ll thank yourself […]
American cuisine
When I was growing up, I hated vegetables with a passion, or for that matter, anything that was garlicky, spicy or remotely unfamiliar. Fast forward thirty years and it’s like […]
American cuisine
The taste of early spring spinach often reminds me of the description of rapunzel in the fairy tale of the same name. Tender leaves of a fantastically GREEN vegetable that […]
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Thanks to Nicole at Dula Notes, and also to Meatballs […]
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One sign that spring has arrived is the appearance of […]
American cuisine
Sometimes “rabbit food” is what you want for dinner. *wink* Spring lettuce salad with salt-and-vinegar Roseval potato chips, roasted shallots, hard-cooked farm egg and Parmigiano-Reggiano cheese
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Samphire, aka Salicornia europaea is a type of sea vegetable […]