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Thursday Snapshot

Asparagus salad, polenta cake, wild turkey egg Virtually everything that you see here except for the olive oil in the dressing came from Union Square Greenmarket, in New York City. […]

A Few Small Plates

Here is a small collection of photographs of what I call ‘small plates’ — in reality, they are appetizers or small salads that are sized for one person. Perhaps some […]

Butter, Glorious Butter

When I first went to Bouley, the TriBeCa restaurant headed by David Bouley back in the mid-2000s, I was introduced to what was to me, the strange combination of vanilla, […]

Pasta For Dinner

If you’ve been following this food blog for a while, you may have noticed that there’s an inordinate amount of pasta dishes that appears throughout this blog. That’s because it’s […]

Sardines with Bread Crumbs

Americans aren’t used to eating fresh sardines and anchovies, which is a shame. The difference between a fresh sardine or anchovy and their canned equivalents is literally night and day. […]

Breakfast Snapshot

Spring vegetables, poached wild turkey egg The vegetables consist of asparagus, morel mushrooms and French breakfast radishes. The morels were sautéed in unsalted butter; the asparagus and radishes were briefly […]

Spring Greens

The method detailed in this recipe is probably my favorite way to cook vegetables of all kinds — broccoli, potatoes, beans, carrots, squash, zucchini, spinach … the list goes on […]

Cippolini en Agrodolce

Cippolini en agrodolce are quick-pickled onions in a sweet-and-sour marinade. Unlike many pickles, these onions are not as sour as the vinegar is tempered with sugar. Serve with cured meats […]

Thursday Snapshot

The best type of art is the edible kind. Shaved asparagus salad with roasted shallots, fried herbs and shaved Parmigiano-Reggiano cheese

Pasta Primavera

Before I get to the subject of today’s post, I want to talk a little about one of my pet peeves that keeps occurring with some regularity, especially now that […]

The Fire That Lives Inside

When I entered second grade in 1977, I was a full reading level behind most of my classmates. I spent the next three months working at my own pace in […]

Spinach Salad

The addition of one teaspoon freshly grated Parmigiano-Reggiano cheese to a basic vinaigrette (two tablespoons extra-virgin olive oil, the juice of half a lemon, a small pinch each of salt […]

Vegan Snapshot

Green bean and kale bihari masala, basmati brown rice Adapted from this Diner’s Journal entry at The New York Times. I make this quite often in the summer and autumn. […]

Eat Your Vegetables

When I was growing up, I hated vegetables with a passion, or for that matter, anything that was garlicky, spicy or remotely unfamiliar. Fast forward thirty years and it’s like […]

An Updated Classic

The taste of early spring spinach often reminds me of the description of rapunzel in the fairy tale of the same name. Tender leaves of a fantastically GREEN vegetable that […]