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cooking

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 […]

Flounder and Chicken Congee

Flounder and chicken congee Click here to view a large-sized version of this picture. Otherwise known as jook, congee consists of rice and (either water or) stock that’s slowly simmered […]

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. […]

Chicken Dinner

Sometimes simple is best. Roast chicken; sautéed peppers and green beans, Tuscan style; steamed rice and heirloom tomatoes Click here for a high-resolution version of this picture. One measure of […]

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 […]

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 […]

for Appoggiatura, Arnie and Mark

Left to right: Sungold cherry tomatoes, assorted heirloom grape and cherry tomatoes, assorted heirloom tomatoes (Plum Yellow, San Marzano, Persimmon, Red Zebra) Tonight will be a mini tomato dinner. I […]

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 […]