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summer

Tomato Season 6

Slow-roasted tomatoes are quite easily, one of the cheapest ways to elevate a dish from mundane to sublime. Take two baskets of cherry tomatoes, halve them, arrange in a roasting […]

Gnocchi 5

Gnocchi has a permanent place in my repertoire. On average, I have it once or twice every six weeks. I usually make ricotta gnocchi because it’s lighter and lends itself […]

Carpe Diem

This is my favorite time of year, foodwise. So many wonderful things are available at the market this time of year. The thin, light meals of summer give way to […]

Tomato Season 5

Slow cooking concentrates the flavor of late-summer tomatoes so that no other seasonings, not even salt, are needed in the final product. Preheat the oven to 200 F. Slice plum […]

Breakfast 1

Heirloom tomato and mint salsa As far as salsas go, this one is pretty basic. 1 cucumber, diced; 3 heirloom tomatoes, diced; 1/2 red onion, finely chopped; juice of half […]

Saturday Market

You can definitely tell that autumn is on the threshold. There’s a chill in the air; carpe diem while you can. Yellow plum tomatoes Golden nugget potatoes Apples

Meatless Fridays

Ricotta salata isn’t the same thing as ricotta cheese. It’s a sheep’s milk cheese; the curds and whey are pressed and dried before the cheese is aged. The result is […]

Tomato Season 4

Although tomatoes are available year-round at farmers’ markets here in New York City, they don’t really come into their own until this time of year. In-season tomatoes usually arrive at […]

Tomatoes and Oysters

Back before Mario Batali became a big star on The Food Network, he owned a restaurant named Po, located on Cornelia Street in Greenwich Village. One of Chef Batali’s signature […]

Coming Attractions

I figured I’d post the menu for the next few days (although I’ve been known to change things at the last minute). Tuesday (September 15): Heirloom tomato bruschetta; oyster stew; […]

Tomato Season 3

Blue Hill could mean either Blue Hill at Stone Barns or Blue Hill Washington Square, two restaurants in New York that epitomize the philosophy of market cooking. Tonight’s meal was […]

Tomato Season 2

Later in the week I want to do a two or three-course dinner featuring tomatoes. Oh, there’ll be other ingredients in the mix but tomatoes will be the main player […]

Confit 2

More like a quick confit like the last time. I had gotten a batch of grape tomatoes from Citarella the other day, in addition to some heirloom plum tomatoes. Serve […]

Fish Out of Water

Baked rainbow trout, with chopped tomatoes and parsley Trout, dusted with salt and pepper and drizzled with a bit of olive oil, sprinkled with chopped heirloom tomatoes, shallots and herbs […]

Salad + Soup

Chilled chard and sorrel soup, with crème fraiche — This soup is so easy I can make it with my eyes closed. Saute onion in unsalted butter, add chard and […]