Skip to content

salad

Tomatoes Two Ways

Heirloom tomato season runs from early August through late October/early November here in New York City. My preferred method of cooking with them is to treat them as lightly as […]

Wednesday Snapshot

This is an old picture, taken a little over 6 weeks ago. It was one of my favorites meals — to eat and to shoot. So many people underestimate the […]

Salads For Dinner

Lamb’s quarters, also better known as pigweed, is a lovely spring green that when cooked has a flavor reminiscent of spinach. For tonight’s appetizer course, it’s paired with chopped Campari […]

Sunday Brunch

If you’re ever able to get asparagus as thin as this: it demands that you treat it as simply as possible. Follow that commandment and you can’t go wrong. Roasted […]

Friday Snapshot

Insalata di funghi Wild mushroom salad (oyster mushrooms, shiitake mushrooms, red leaf lettuce, shaved Parmesan cheese, extra-virgin olive oil, sea salt, black pepper) Click here to view a large-size version […]

Winter Vegetable and Watercress Salad

Watercress is a fast-growing, aquatic or semi-aquatic, perennial plant native from Europe to central Asia, and one of the oldest known leaf vegetables consumed by human beings. These plants are […]

Salade Lyonnaise

The simple description is that it’s “lettuce with bacon and eggs”. And anything with bacon has got to be good, right? Salade Lyonnaise Click here to view a large-size version […]

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 […]

Inspiration From San Francisco

Roast chicken is extremely economical. One bird can theoretically provide dinner for nearly a week, especially when you’re cooking for one person. For example: Sunday: Roast chicken Monday (tonight): Roast […]