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Stuff that hasn’t found a home yet in the great filing cabinet in the sky.

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 […]

Recent Meals

I haven’t been posting lately because there hasn’t been much to post about. Sorry. A piece of broiled fish, a bowl of steamed rice and a plate of salad is […]

Saturday Dim Sum

It might have been 13 degrees F yesterday morning but that didn’t stop me from going to World Tong and having dim sum with a bunch of friends. Here is […]

Skillet Magic

Broccoli rabe with heirloom potatoes and rocambole garlic Click here to view a large-size version of this picture.

Recession Specials 5

What if I told you this dinner cost $5 and change? You probably wouldn’t believe me, but it’s true. If you discount the fact that I already had a tub […]

Szechuan Gourmet

A new year finds me having to deal with a new job. I’m really looking forward to it. Sorry for not posting … haven’t been cooking as much. Or more […]

Squash 1

Pumpkins (and by extension, winter squash) are one of the most under-utilized vegetables available. Normally thought of as an ingredient in pumpkin pie, they have a mild sweetness that’s accentuated […]

French Breakfast

Baked eggs are a simple, yet elegant dish that’s perfect for a wintry morning like today. Serve with plenty of buttered toast and a cup of cafĂ© au lait. Oeufs […]

Poussin

In the United Kingdom, poussin (or less common coquelet) is a term commonly used by butchers for a young chicken, less than 28 days old at slaughter and usually weighing […]

“Eggs and Things”

“Eggs and things” Click here for a high resolution version of this picture. I call this “eggs and things”. It’s sort of like a reverse frittata. The actual vegetables used […]

A Farewell to Summer

I know, I know…it’s early November. I have no business posting anything about summer knee-deep in autumn. Migliorelli had some beautiful plum tomatoes for about $1.60 a pound. I bought […]

Italian Treatment

It has relatives that are more well-known, like spinach, beets and quinoa, and some less known ones such as epazote and Jerusalem oak. It is one of the most nutritious […]

Tomato Season 8

In a few weeks (if not sooner), heirloom tomatoes will disappear from farm stands in New York City, not to be seen again until next summer. You may have heard […]

Le Chevrier Vert

I rarely cook from recipes unless it’s something I’ve never made before. Then I’ll make it once or twice to get the technique down pat before venturing out on my […]

Corn

According to food historians, wild corn may have been growing in southern Mexico as early as 5200 B.C.E. , while cultivated corn may have appeared as early as 3400 B.C.E. […]