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Living Well

“One cannot think well, love well, sleep well, if one has not dined well.” —Virginia Woolf, from A Room of One’s Own Roasted asparagus, poached farm egg, shaved parmesan and […]

South Beach Love Letter

Since The Bum loves greens so much, I thought I’d make something just for him and his hubby. By the way, caption titles are hard. 🙂 Wild leeks (or ramps […]

Change in Season

What a difference a few weeks makes. One thing I love about spring is that as more vegetables come into play, you see a change from heavy, stodgy starch-laden meals […]

That Magic Touch

Fusilli with asparagus and ham The ham in this case is smoked boneless ham from Flying Pigs Farm, in upstate New York. Prosciutto crudo is an acceptable substitute. Either pancetta […]

Many Shades of Green

A single gentle rain makes the grass many shades greener. So our prospects brighten on the influx of better thoughts. We should be blessed if we lived in the present […]

Menu Planner: May 6 to May 12, 2008

Menu for the week is subject to change but so far…. Tuesday — Turnip and leek soup with toasted breadcrumbs and sage, leftover pasta Wednesday — Fusilli with asparagus and […]

A Crop Raised

And the little green carrot tops were kicked off and the turnip greens trampled. And then the Jimson weed moved back in. But the cop was right. A crop raised–why, […]

Spring Rain

April is the cruellest month, breeding Lilacs out of the dead land, mixing Memory and desire, stirring Dull roots with spring rain. Winter kept us warm, covering Earth in forgetful […]

Slow Food

Braised beef short ribs and vegetables over rice Not the most photogenic dish but it was damn tasty. * * * 3 lbs. short ribs olive oil salt pepper garlic, […]

Market Basket Thursday

I have a head of cauliflower in the crisper in the refrigerator. My typical “go-to” dish is either roasted cauliflower (tastes like French fries) or cauliflower flan. However, this time […]

RAMPS!!!

Ramp risotto Recipe courtesy of Chef Scott Conant, formerly of L’Impero and currently the executive chef at Alto in New York City.

A “Light” Dinner, Part 2

French omelette; spring lettuce, nasturtiums, shiitake mushrooms and tarragon viniagrette Leftover soup, a baguette 2003 Paul Domaine Blanck riesling

A “Light” Dinner

For AYM, with love. 🙂 I’ve left out proportions intentionally since I tend to cook by feel instead of following a recipe to the letter. If exact measurements are important […]

La Primavera

Spring is finally here. Happy happy joy joy. Ramps. They smell like bear piss mixed with onions. I adore them. Salad greens, edible nasturtiums, shallots and onion chives with a […]

Connections

…The driver sat in his iron seat and he was proud of the straight lines he did not will, proud of the tractor he did not own or love, proud […]

When Beets Attack

Caption titles are hard. 🙂 Fresh beet pasta with a mushroom cream sauce (oyster mushrooms, garlic, unsalted butter, salt, pepper, red wine, light cream, Italian parsley, Parm-Reg cheese). Total cooking […]