Writing about food since 2004.
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That Chicken Belongs in a Pasta! Who’s its agent?
Rubber chickens are stretchy and roasted chickens stretch themselves out for a week’s worth of meals. Take yesterday’s nutmeg chicken, for example. There is so much chicken left. What to do with that chicken? I know: a pasta! The pasta is leftover bowties from “pasta, pesto and peas,” the sauce is the pan drippings left…
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Fooey on Fitness: Favor Funnel Cake
Oh Lord of Fitness, please take note: yesterday I dragged myself through the hot streets of Nueva York with a gym bag on my shoulder and I walked up the steps of the David Barton gym where I have a free month’s membership, scanned my card, boarded an eliptical and burnt away my fat–my evil…
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Don’t Be A Nut, Meg, Make Nutmeg Chicken!
I dedicate this post to Meg of Megnut.com because (a) hers was one of the first blogs I ever read, (b) she’s totally a cook, and (c) it really fits with our theme: invert the meg and the nut add a chicken and you’ve got nutmeg chicken. The source for this recipe is the inviting…
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Omai, Where are We Eating? + Baked Fabulosity at Billy’s Bakery
There are nights where you plan out your evening meticulously—dinner at 6, show at 8, group sex at 11–and nights where you don’t. Last night was a night we didn’t. Lisa came over at 7 and we began to stroll. It was quite lovely out and our goal was a place with outdoor seating. Rafaella…
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Raise Your Sushi Consciousness at Tomoe Sushi
I am not the best candidate to spend $600 for dinner at Masa. My brief brush with Masa is the conversation I had with Danny of Year in Food in which he revealed he’d dined at Masa. “How was it?” I asked. “Was it worth it?” “It is,” he said, “if you really like sushi.”…
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Flex Those Curried Mussels
I made “Curried Mussels” last night from the Jean-Georges Cookbook. Co-cookbook author, Mark Bittman, raves about this recipe in the recipe’s preface and since mussels are so cheap–($3 for TWO POUNDS)–and since I had all the other ingredients (sour cream, white wine, curry powder, lemon) this was a no-brainer. Here are the mussels in a…
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Lychees Are My Favorite Fruit
Not these lychees, though: I bought these lychees from a grocery store on 6th Avenue a few months ago. Today, hungry, I opened the can and ate a few with a fork. They tasted fine—they suggested all the qualities that I love about real lychees, but it’s like comparing canned pineapple to real pineapple. I…
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Memorial Day at Coney Island featuring the Poignant Cinematic Masterpiece, “Coney Island Days”
Take the F train or the D train downtown to the very end of its run and suddenly you’ll smell the sand and surf and behold the wonder that is Coney Island. Today being Memorial Day, our train was packed and Coney Island was choc-full o’revelers. My whole life I’d always heard of Coney Island,…
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A Modern Meal at The Modern
Danny of A Year In Food contacted me recently and asked if we could go on a joint food-blogging expedition. I said “sure” and we agreed to sample the modern food in the bar room of The Modern. We met out front, and while I waited I snapped this photo which I’m really proud of.…
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I Did It! I Finally Did It! (Caramel Corn Success)
Remember my favorite kind of failure? It’s caramel corn! I’ve attempted caramel corn 8 times and each time I failed miserably. Constantly my readers offered me recipes from their grandmothers and constantly I ignored them. Well—two days ago I finally looked myself in the mirror and said, “SELF, pull yourself together and make caramel corn!…
