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seasonal and local

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 […]

Of Squid and Ramps

The beauty in this dish is its simplicity. Ramps luxuriate in an olive oil bath with garlic, bay leaves and lemon peel. Sliced squid is added towards the end, briefly […]

…Out Like a Lamb

What a difference a month makes, eh? Earlier this week we had torrential downpours and today it was in the mid-60s. A few weeks ago it was the tail end […]

Beans and Greens

Braised kale and heirloom beans, with tomato-basil sourdough croutons and poached farm egg 1 1/2 cups cooked beans (1) 1 cup bean cooking liquid unsalted butter 1 large onion, skinned […]

French Breakfast

Baked eggs are a simple, yet elegant dish that’s perfect for a wintry morning like today. Serve with plenty of buttered toast and a cup of cafĂ© au lait. Oeufs […]

Poussin

In the United Kingdom, poussin (or less common coquelet) is a term commonly used by butchers for a young chicken, less than 28 days old at slaughter and usually weighing […]

A Farewell to Summer

I know, I know…it’s early November. I have no business posting anything about summer knee-deep in autumn. Migliorelli had some beautiful plum tomatoes for about $1.60 a pound. I bought […]

Le Chevrier Vert

I rarely cook from recipes unless it’s something I’ve never made before. Then I’ll make it once or twice to get the technique down pat before venturing out on my […]

Tomato Season 7

Pan-glazed heirloom tomato salad served over roasted fingerling potatoes Click here and here for high-resolution versions of these pictures. * * * When I began foodblogging in earnest, I decided […]

Gnocchi 5

Gnocchi has a permanent place in my repertoire. On average, I have it once or twice every six weeks. I usually make ricotta gnocchi because it’s lighter and lends itself […]

Cauliflower 1

To most people, cauliflower is decidedly boring. It’s not sexy compared to say, tomatoes or corn. I seriously doubt that it springs to mind when you ask someone what his […]

Carpe Diem

This is my favorite time of year, foodwise. So many wonderful things are available at the market this time of year. The thin, light meals of summer give way to […]

Tomato Season 5

Slow cooking concentrates the flavor of late-summer tomatoes so that no other seasonings, not even salt, are needed in the final product. Preheat the oven to 200 F. Slice plum […]

Saturday Market

You can definitely tell that autumn is on the threshold. There’s a chill in the air; carpe diem while you can. Yellow plum tomatoes Golden nugget potatoes Apples

Tomatoes and Oysters

Back before Mario Batali became a big star on The Food Network, he owned a restaurant named Po, located on Cornelia Street in Greenwich Village. One of Chef Batali’s signature […]

Tomato Season 3

Blue Hill could mean either Blue Hill at Stone Barns or Blue Hill Washington Square, two restaurants in New York that epitomize the philosophy of market cooking. Tonight’s meal was […]