Writing about food since 2004.
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Meyer Lemon Meringue Pie
Ok, I promise, this is it with the Meyer lemons. You’re sick of them–after this post, and that post–I know, I know. And when Lindy drew lemons (that sort of look like Meyer lemons) into my banner this month, who knew I’d be writing so much about them? Unless this was Lindy’s master plan? What…
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Meyer Lemon Chicken & Asparagus
There are two dishes referenced in Kim Severson’s “Spoon Fed” that don’t have corresponding recipes: the first is a chicken stuffed with Meyer lemons, the other is something called a “Jewish muffin.” I haven’t had any luck parsing the mysteries of the Jewish muffin, but after an exchange on Twitter I was able to extract…
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Tartufo at Lupa
The Brown Bonnet from Carvel Ice Cream was a staple of my childhood. It’s hard to believe it now, but our family would ride our bikes together to the Carvel on Long Beach Road in Oceanside, Long Island, where I grew up. We’d dismount, mosey inside and place our orders and my parents’ orders were…
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Kitchen Grease Hand Soap
I don’t normally take pictures in restaurant bathrooms. Ok, so maybe I do, but that’s not something I like to talk about on the blog. The point is that the other day, I met my parents for lunch at Lupa (I’m going to blog about their tartufo, the best I’ve ever had, later in the…
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My Favorite Cooking App
Cooking Apps are all the rage these days. If you don’t own an iPhone or a computer (how are you reading this??!) you’re probably wondering: “What’s a cooking app?” Basically, it’s an application that you can download that aids you in your cooking. So there’s Michael Ruhlman’s wonderful Ratio app which calculates precisely how much…
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The Coco Winner
There were some incredible entries this weekend in the Coco Cookbook Contest. The most impressive, technically, was this mushroom stuffed quail with risotto by Joe; the funniest was “Become a Master Chef in 5 Easy Steps” by Cristin (she burned her feet like I did in this old post). There was also a masterful Southern…
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Salted Caramel Sauce
For those of you daunted by the rainbow cookie recipe, fear not: here’s a one-pot dessert sauce that, with a tub of good vanilla ice cream (I like Häagen-Dazs), will transform your entire weekend. It’s salty, it’s sticky, it’s sweet and it takes just a few minutes.
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Rainbow Cookies
Neighborliness isn’t a word you hear much in New York City. Sure, we’ve met our neighbor neighbors a few times (the man right next door asked me to stop playing show tunes on the piano at 3 AM; can you believe the nerve?) but I’d never call our relationship with our neighbors neighborly. No, I…
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Bombay Chicken Curry
I’ve always been a very truthful food blogger and so I’m going to tell you the truth about the video you see above. Part One of the truth is this: the Bombay Chicken Curry that Chef Floyd Cardoz (chef at the celebrated New York City restaurant Tabla) made for us in the first half of…
