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 […]
Photo Chronicles, Part 2
Just a short collection of food photography I’ve taken over the years. Enjoy. Pastrami sandwich Scrambled eggs, with crème fraiche, lobster and lobster roe Tomato risotto, with tomato confit Sea […]
Shrimp and Greens
The inspiration for tonight’s dinner comes from Landmarc, a restaurant located in the TriBeCa district of Manhattan that features contemporary French bistro cuisine with Italian influences. Opened in 2004, Landmarc […]
Calamari and Greens
Mirepoix is the French name for a combination of onions, carrots, and celery, typically in a 2:1:1 ratio. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base […]
Sunday Snapshot
Potatoes and greens Click here to view a large-size version of this picture. It’s not very photogenic, is it? It’s delicious though. This is a variation on a seasonal favorite, […]
Spring to Summer
It’s “cleanout the fridge week” at Chez Spamwise… Gnocchi with wild mushrooms, ramps, lamb’s quarters and puntarelle Warm radish and asparagus salad with mint vinaigrette Gnocchi closeup Click here and […]
Of Birthdays, Facebook and Food Photography
The Spamwise Chronicles turns four next July. In blog years, that’s an eternity. If you’ve been a reader or a commenter, thank you from the bottom of my heart for […]
Bacon and Greens
The premise for this recipe is simple. Bacon ends were rendered in a skillet, to which chopped shallots were added, then briefly sautéed. Toss in a bunch of chickweed and […]
When Recipes Go Wrong, Part 1
Not everything that gets made in Spamwise’s kitchen comes out perfect the first time around. A case in point was my first attempt at a brunch dish I saw on […]
Spring Dinner
Roasted asparagus, poached farm egg and Vivace cheese This is a wonderful little appetizer that takes less than 20 minutes to make. Sliver asparagus, then toss with extra-virgin olive oil […]
