Writing about food since 2004.
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Flambé Story
When Craig’s parents stayed with us last year for Craig’s graduation, they were very amused to come home one day to find me in the kitchen candying orange peel for no reason. “Do you just do that?” asked Julee, Craig’s mom. “Decide to make something just for the heck of it?” Pretty much! And that’s…
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Cold Weather Lunches in N.Y.C. (Setagaya & Pearl)
There are cold days and then there are really cold days and on those really cold days you probably want to stay at home, under the covers, and never get out of bed. But then you have to get out of bed and, more importantly, you have to eat and if you’re in Manhattan running…
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My Top Chef Season 5 Prediction
[Spoilers ahead, kinda, if you don’t know who’s left.] In the next two weeks, Carla and Fabio will both go. After that, either Leah or Hoseah. Final three: Jamie, Stefan, Leah or Hoseah. Final two: Jamie & Stefan. Winner: Jamie. What do you guys think?
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My Favorite Way To Use Homemade Chicken Stock
I can imagine many of you who read the last post about homemade chicken stock were probably thinking, “What’s the point?” You were probably thinking that in far less time and with far fewer dirty dishes, you could just buy a carton of the boxed stuff, squeeze it into your braise or your soup and…
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Chicken Stock, 1 2 3
It’s cheap and easy to have homemade chicken stock on hand: all you really need is time. And thyme. But mostly time. Sure, it can be expensive–I still can’t get over The Barefoot Contessa’s recipe which calls for not one, not two, but THREE whole chickens that you boil for three hours and discard. That…
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Easy Homemade Granola
Now that I’m a health guru you might suspect that I made granola last week because of my new fitness regimen. But you’d be wrong, very wrong indeed; I made granola last week because of the newest cookbook in my collection, a gorgeous cookbook that I bought for my friend Lisa’s 30th birthday and that…
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Wiintervention
Dinner parties are rarely life changing events. Usually, you sit around a table with friends, drink wine, eat cheese, and talk about light subjects like abortion and torture and then you all head home. At least, that’s always how it’s been for me until this past weekend when our friends Dara and Kieran–who’ve kindly hosted…
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Mustard Chicken with Bacon and Cream
This is not a recipe for the faint of heart. It’s a recipe you can only get away with in cold weather–VERY cold weather–and even then you may hear that spiky haired fitness guru from the 90s, Susan Powter, in your head screaming: “Stop the insanity!” Susan Powter has a point: you’re about to bake…
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Roasted Parsnips
Easy. Shockingly easy. Are you ready? In one paragraph, here we go (courtesy of David Tanis and his marvelous book, “A Platter of Figs.”) Buy parsnips (4 to 5 pounds). Heat the oven to 375. Peel the parsnips. Quarter them lengthwise; remove the central core. If they’re large, cut them into 3-inch lengths. Toss with…
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Katy’s Pizza
Pizza god Adam Kuban of SliceNY and Serious Eats had this to say the last time I made pizza: “AmGour: I love ya and all, man, but you gotta spread that dough out thinner!” A thin crust, it turns out, is the sine qua non of perfect pizza. The great pizzas of New York–Di Fara,…
