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food

A hobbit’s favorite subject (besides eating).

“Cacio e Pepe”

Pasta con cacio e pepe is one of the easiest of Italian pasta dishes to make. It’s just pecorino Romano cheese and freshly milled black pepper — a triumph of […]

Cherry Tomatoes

No longer relegated to salad bars, cherry tomatoes are now available in countless varieties. In New York City and throughout the Northeast, their primary season arrives towards the end of […]

Sripraphai

Click here for a review by former New York Times restaurant critic, Frank Bruni, in November 2004. Really good Thai food is difficult to find in New York City, although […]

Aloo Gobi

Aloo translates to “potato” and gobi means “cauliflower”, therefore “aloo gobi” means “potato and cauliflower curry”. Most restaurant versions of the dish come out to carbohydrate-laden sludge. Homemade is better […]

Black Cabbage

Cavolo nero or black cabbage, is a leafy cabbage that doesn’t form heads but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard […]

Artichokes 1

Braised baby artichokes with cherry tomatoes and Moroccan olives Click here to view a large-size version of this picture. Credit goes to Michael at Herbivoracious for the idea. You can […]

Cauliflower Curry

The template for this recipe is simple, and need not contain what’s in the ingredient list. You can include whatever you’ve got on hand or what’s available in season or […]

Sunday Snapshot

Hiyayakko tofu is a popular Japanese dish made with chilled tofu and toppings. It is usually eaten in the summer. There are two kinds of tofu used in hiyayakko: kinugoshi […]

Greenmarket Dinner

If there is a vegetable that epitomizes summer, it has to be corn. Plump, golden yellow kernels, provide an all-too-brief reminder of how short the season is. The best corn […]

Saturday Market

Summer is in full swing. It’s a glorious time at the farmers’ market. Cherries Cherries (closeup shot)

Sugar Snap Peas

Fresh green peas are one of the hallmarks of spring. The season is quite short, confined to the cool, moist conditions of spring and very early summer. However, some pod […]

Cucina Povera

Cucina povera has its roots in Italian history shortly after the end of World War I and extending all throughout most of the 20th century until the last thirty years […]

Calamari and Greens

Mirepoix is the French name for a combination of onions, carrots, and celery, typically in a 2:1:1 ratio. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base […]

Salade Lyonnaise

The simple description is that it’s “lettuce with bacon and eggs”. And anything with bacon has got to be good, right? Salade Lyonnaise Click here to view a large-size version […]

Saturday Market

Garlic scapes Heirloom radishes Strawberries Sugar snap peas and cherries More cherries Have a great weekend, folks.