I hardly ever cook directly from cookbooks, but lately that hasn’t been the case. My newest acquisition is I’ve been cooking from this book for a few weeks now. It’s…
Wild Littleneck Clams, with Fennel, Chickpeas and Meyer Lemon (from this recipe at Saveur, substituting clams instead of mussels.)
One of the discussion groups I participate in on Facebook currently revolves around the topic of food resolutions for 2014. One person has said she would like to try a…
In a way, my search for edible hummus is a story about this blog. When I first began blogging, I didn’t know what I wanted to talk about. At first,…
There is something elementally elegant about beans that speaks to me in the cooler months of the year. A dash of fat, a handful of celery, carrot and onion, a…
If you live in the New York City metropolitan area, you may have heard that a massive nor’easter is scheduled to arrive in town early tomorrow evening. It promises to…
There is a world of difference between chickpeas prepared from scratch, and canned versions. With the latter, what you save in terms of convenience sacrifices taste and beauty as the…
