Writing about food since 2004.
Category
Recipes
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Salsa Verde via Mortar and Pestle
I’ll let you in on a blogging secret. We bloggers want you to click all over our blogs because every time you click, we make $0.001 and, eventually, that adds up. (That’s why all successful food bloggers ride around in Porsches or, in my case, the subway.) So it’s a fairly significant fact that in…
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Sour Cream Coffee Cake
It was only after I’d started making this coffee cake, mixing the butter and sugar, that I realized this wasn’t a round 9-inch cake sort of deal; this was a 13 X 9-inch beast. Yes, I know, you’re supposed to study a recipe carefully before proceeding; and yes, you’re supposed to butter the pan before…
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Asparagus & Ramp Risotto
Spring is here at last and that means you’ll find two things at the farmer’s market that you won’t find there any other time of the year: ramps and asparagus. Sure, you can find asparagus at the grocery store in January, but that asparagus is as far a cry from farmer’s market asparagus as a…
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Basil Lime Daiquiri
The best drink I’ve drunk in recent memory was the basil lime daiquiri I drank at ABC Kitchen, Jean-George’s highly praised farm-to-table restaurant attached to ABC Carpet. The drink positively glowed with its fluorescent green color and intense basil-y aroma. Here, let me show you a picture….
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A Burr Grinder
Following my coffee trials on this blog must be like having a petulant four year-old child who wants soup then wants pizza then wants soup again and so on. See, at first I told you not to worry about grinding your beans fresh in my post: “How To Make a Good Cup of Coffee.” Then…
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Grilled Pineapple with Cardamom Whipped Cream
After that salmon dinner, we were still hungry. Isn’t that funny how that works? You spend an hour making an elaborate French dinner (ok, I said it was easy, but it still took about an hour) and after you’re done eating it, you’re still hungry! But this proved to be a blessing, because it gave…
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Salmon and Sorrel Troisgros
Once upon a time, I bought Richard Olney’s “Simple French Food,” a classic text that’s required reading for many an aspiring chef. I remember reading it casually (I even cooked from it once: Squid & Leeks in Red Wine) and I remember making a mental note that if I ever found sorrel at the farmer’s…
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Parsnip and Rutabaga Smash
Snooki may like to smoosh, but when it came to the root vegetables that I brought home from the farmer’s market last week, I was in the mood to smash. I was making roast chicken (my go-to weeknight dish) and my standard practice is to stick some root vegetables under or around the chicken, to…
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European-Style Oatmeal Raisin Cookies
Once I was at Murray’s Cheese with David Lebovitz and he stopped to admire the butter from Vermont. I’ll confess, up to that point, I hadn’t given butter that much thought. For years I’d been buying Breakstones–you know, the kind that comes in the red box–and using it pretty universally. But then, after David talked…
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The French 75
When my friends Patty and Lauren came over for dinner last week, they brought the ingredients to make a cocktail. One of those ingredients–a simple syrup–spilled all over Patty’s bag in transit, but let’s not focus on that. Instead, let’s focus on the e-mail exchange that I had with Patty yesterday about the drink that…
