Skip to content

gluten-free

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, […]

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

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. […]

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 […]

Saturday Snapshot

Shrimp, asparagus, orange zest — Adapted from this recipe at Mythineats. Sauce consists of 2 tablespoon pan drippings, the juice of half a lemon, 2 tablespoons Cara Cara orange juice, […]

Salad for Dinner

Sometimes “rabbit food” is what you want for dinner. *wink* Spring lettuce salad with salt-and-vinegar Roseval potato chips, roasted shallots, hard-cooked farm egg and Parmigiano-Reggiano cheese

A Lion and Its Bite

For those of you who are newly subscribed to The Spamwise Chronicles, back in January I embarked on a year-long experiment in cooking seasonally, using ingredients primarily sourced from Union […]