Ramp Pesto

I have a confession to make. I am one of those people who adores ramps. I go crazy over them when they appear. Their presence at the market says that spring is really here. I try to cook with them in as many ways as possible, because they’re only around for a brief window of …

Forest Snapshots

Here are some photographs I shot while on a day trip to Muir Woods National Monument in Mill Valley, California. Clicking any of them will bring up a slideshow with larger, more detailed pictures. Regular posting will resume after Monday. Enjoy.

The High Line

The High Line is an elevated park that’s part urban green space, part public art exhibit and completely, quintessentially, New York City. What is it, you ask? It’s a 1-mile linear park built on a 1.45-mile (2.33 km) section of the former elevated New York Central Railroad spur called the West Side Line, which runs …

Sunday Lunch

I don’t do much restaurant food-blogging these days, in part because of the economy and also because I like being able to control the conditions when I shoot food. The latter is almost impossible when in a restaurant setting. When I do shoot food in restaurants, it’s almost always in the daytime when I have …

Fagiolini e Zucchine

Fagiolini e zucchine, otherwise known as “string beans and zucchini” in English There is little in this world more beautiful and humble than a bowl of string beans. It’s one of the more unappreciated of vegetables.

A Spring Troika — Part 3

Spring in New York is marked by an abundance of dark leafy greens at farmers’ markets here in the City. Vegetables such as spinach, tatsoi, kale, chickweed, dandelion greens and broccoli rabe gradually make their appearance at our Greenmarkets, timidly at first, then in a dizzying succession until a profusion of GREEN becomes a regular …

Olive and Orange Salad

The weather for the past few weeks has been a real roller-coaster ride. Just when I thought that we were going to be seeing an early spring, with temperatures reaching into the high 70s in March, things have gone in the opposite direction to a more seasonable 40 to 50 degree range since last Friday. …

Sunday Snapshot

Tortilla de patatas; marinated green olives with thyme and parsley Adapted from this recipe at Smitten Kitchen. Ingredient quantities are slightly reduced from the instructions in Deb’s recipe; for example, she specifies 6 eggs (I used five) and 3 potatoes (I used two). Otherwise, it’s fairly straightforward. A word of caution: go easy with the …

Sweet Coconut Risotto, with Meyer Lemon Marmalade and Light Rum

There is something unexpectedly primal about making a risotto. Very few dishes exhibit the transformative potential in a risotto, where you have such elemental ingredients such as rice, water (or stock), wine, vegetables and flavorings that eventually results, from a combination of time and patience, in something that is greater than the sum of its …