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food

A hobbit’s favorite subject (besides eating).

Fish and Capers

Skates are cartilaginous fish belonging to the family Rajidae in the superorder Batoidea of rays. There are more than 200 described species in 27 genera. There are two subfamilies, Rajinae […]

Sunday Snapshot

Spaghetti “carbonara” with ramps, wild arugula, parsley and mint Click here to view a large-size version of this picture. It’s not a real carbonara (which usually has raw beaten egg […]

Spanish Mackerel

Spanish mackerel escabèche, chickweed salad and black olive relish Click here to view a high-resolution version of this picture. According to Wikipedia, an escabèche refers to a dish common in […]

When Recipes Go Wrong, Part 1

Not everything that gets made in Spamwise’s kitchen comes out perfect the first time around. A case in point was my first attempt at a brunch dish I saw on […]

Slow-Roasted Tomatoes

If only June were here sooner, then I wouldn’t have to look at hydroponic greenhouse tomatoes at the Greenmarket … or be entertained by thoughts of tomato confit. Thin spaghetti […]

Vegetables for Dinner

Sunday vegetable plate Clockwise from left: Roasted root vegetables with black olive “persillade”; Spring greens with garlic, chiles and lemon Click here for a high-resolution version of this picture. Broccoli […]

Asparagus and Eggs

This plate of pasta is deceiving. There’s enough butter and cheese present to choke a horse, not to mention the addition of soft-boiled pheasant and duck eggs. On the other […]

20 Minute Supper

This isn’t seasonal (because the tomatoes in question were hydroponically grown in a greenhouse, and also because tomatoes aren’t due for another two months) BUT it is local. The shrimp […]

“Lion’s Teeth”

The use of dandelion greens as a food dates back for centuries. In France, the plants came to be known as dent de lion, or “lion’s teeth” in a reference […]

Spring Dinner

Roasted asparagus, poached farm egg and Vivace cheese This is a wonderful little appetizer that takes less than 20 minutes to make. Sliver asparagus, then toss with extra-virgin olive oil […]

Of Squid and Ramps

The beauty in this dish is its simplicity. Ramps luxuriate in an olive oil bath with garlic, bay leaves and lemon peel. Sliced squid is added towards the end, briefly […]

Saturday at USGM

RAMPS!!! — a/k/a Allium tricoccum or wild leeks. I’m one of their biggest fans. McIntosh apples from upstate New York Tulips Daffodils Spring has definitely arrived.

…Out Like a Lamb

What a difference a month makes, eh? Earlier this week we had torrential downpours and today it was in the mid-60s. A few weeks ago it was the tail end […]

Beans and Greens

Braised kale and heirloom beans, with tomato-basil sourdough croutons and poached farm egg 1 1/2 cups cooked beans (1) 1 cup bean cooking liquid unsalted butter 1 large onion, skinned […]

A Celebration of Potatoes

Roasted winter vegetables with lemon-shallot viniagrette Bintje potatoes, Purple Peruvians and La Ratte fingerlings, brussel sprouts, gold cippolini onions and baby turnips were tossed in extra-virgin olive oil and a […]

Spring Preview

Assuming it doesn’t rain AGAIN this weekend like it’s been doing for the past two weeks, you’ll see a slew of posts in the next few days. Today was 68 […]