I am REALLY picky when it comes to cookbooks. I rarely cook directly from them. I use them mostly as points of reference or as inspiration. That being said, I had been eagerly awaiting David Lebovitz‘s newest cookbook, “My Paris Kitchen“, for some time. David, as you may know, primarily specializes in pastry and desserts but he’s equally well-versed in savory cooking. The book is a gorgeous paean to the City of Light and a joyous gastronomic tour. I’m looking […]
Roasted Baby Carrots, Burrata, Watercress, Pistachio This combination is fantastic with beets or parsnips instead of or in addition to the carrots. I love the contrast of sweet (from the carrots) and sharp (from the watercress) against the creaminess of the burrata. A simple lemon vinaigrette (1 tablespoon Meyer lemon juice, 3 tablespoons extra-virgin olive oil, a pinch of sea salt and black pepper) rounds things out.
Winter is the red-headed stepchild of the seasons. It’s also my least favorite. You’d think that after living in New York City for over 25 years, I’d be used to it more. Sadly, that is not the case. I have as much use for cold weather as I do for a splinter underneath my fingernail. Winter cooking means long-cooked stews and soups, hearty casseroles and languid braises. If you’re like me though, sometimes you need something light in order to […]
I’m working on a post that talks about being “normal”. A little food for thought, maybe, especially this month when we celebrate what it means to be proud. In the meantime, here’s part of what was for dinner last night: Baby mesclun salad, with smoked shoulder bacon, edible flowers and Japanese turnips Like so much of my cooking, there isn’t really a recipe for this. It was just something I threw together at the last minute. The turnips were simmered […]
If you’ve never had fava beans before, you’re seriously missing out on a seasonal treat that’s only available around this time of year. Fresh fava beans are a hallmark of spring. Their appearance sets the stage for a different kind of cooking, where the heaviness and stodginess of winter stews and soups gives way to a lightness that seems like a breath of fresh air. Young fava beans demand a gentle touch, such as a ragout with tomato and oregano, […]
The spring equinox is supposed to be in three days, but you’d never know it based on the weather this past weekend. It snowed briefly on Saturday, most of which had disappeared by this afternoon. Temperatures this week don’t seem particularly spring-like either; the highest we’re supposed to receive should be Tuesday when it’ll reach a relatively balmy 47 degrees sometime in the afternoon. I don’t know about you, but I’m dying for: asparagus, spinach and greens of all kinds. […]