I’ve been living in this country for a very long time, and I still can’t get used to winter. Temperature-wise, it’s my least favorite season of all. I much prefer…
When someone asks me “What do you like to cook?”, I almost invariably answer “Italian”. If pressed for detail, I sometimes answer “Mediterranean-style vegetable-focused cooking, with a strong preference towards…
Rice and beans (or peas, or lentils) is a tradition in just about every region I can think of, from the American South (red beans and rice), to India (chana…
On Facebook, someone mentioned how the style of my cooking so often can be tracked to old-time Italian country cooking. At the time the recession of 2008 hit, I started…
This is my interpretation of one of Floyd Cardoz‘s creations at his former restaurant, the now-closed Tabla. Opened in 1998, Tabla was an instant hit amongst New York City’s food…
Now that we’re in the throes of spring here in New York City, let’s talk about greens. I adore greens of all kinds, whether they’re arugula, broccoli rabe or chickweed,…
If there’s an herb in my pantry that would qualify as an MVP, it would probably be flat-leaf parsley. I go through at least 1-2 bunches a week. I use…
It used to be that you could get marrow bones, chicken feet, mussels, chicken livers and so forth for barely a pittance. That’s hardly the case any more. The first…
There’s no real way to sugarcoat this. I do eat meat from time to time, but when I do, I tend to use it as a flavoring and I typically…
