Writing about food since 2004.
Category
Recipes
-
Spaghetti Cacio e Pepe
Here are your tools–black pepper, spaghetti, water, salt, butter and cheese–now make something delicious. Ok? Go. Maybe it’s because these ingredients are so unglamorous that I shied away from spaghetti cacio e pepe for so long. Sure, it’s a classic Italian spaghetti dish, but I’ve always favored the ones with garlic and anchovies (see my…
-
Italian Plum Oatmeal
The idea of a natural sweetener isn’t a concept that resonates particularly well with my family. “Can you pass the Equal?” “Is there a Splenda?” These are words you will hear often if you ever eat with my mother or grandmother. And when I put that brown “raw” sugar packet in my coffee? I may…
-
Pickle Juice & Chili Salt in Your Beer
Happy St. Patrick’s Day, everyone! As a Jew, I’m not quite sure who St. Patrick is or why he has a day; I’m more familiar with St. Schlomo and his afternoon where you eat chopped liver and call your grandmother, but that’s neither here nor there. What is here and there is that some of…
-
Purple Peruvian Potato Hash
A good argument to be made about the farmer’s market is: if you really believe in it, and go there to support farmers and local, sustainable agriculture, you should patronize it all year, including those rough months of winter. That is a good argument but, unfortunately, a rather impractical one. I mean when it’s bitter…
-
Pour-Over Coffee
Food journalists notice food trends—“this is the year of the nutmeg martini!” “oatmeal’s out, grits are back in”–and I’m not a food journalist, so I feel like I get a free pass on that front. I just cook, blog and eat (not always in that order) and go about my merry way. But last year,…
-
French Toad-in-the-Hole
What if you wake up tomorrow morning, tomorrow being Saturday, and you find yourself craving something savory, but you have all the ingredients for making French Toast? Do you kowtow to your lazy, uninspired side and start heating the maple syrup, or do you allow inspiration to strike? Choose the latter path, the one less…
-
Fusilli with Tomatoes, Bacon & Blue Cheese
There it was, in the pan, ready to eat. A big panful of fusilli, coated in a sauce I’d improvised with bacon, red chile flakes, tomato paste and a can of tomatoes. I’d let the sauce cook down until it was nice and thick and then boiled the fusilli until just al dente, lifting it…
-
The Negroni
At the bar of Michael Symons’s Lola in Cleveland, Ohio, I first encountered the Negroni. Michael Ruhlman, who was there to participate in a segment we were shooting for Food Network online, ordered the drink and I asked him about it. “It has Campari,” he told me, “gin and sweet vermouth.” I ordered one too…
-
Egg Salad with Sun-Dried Tomatoes & Anchovies
Cooking, sometimes, is like a game. The game changes from dish to dish, but often, for me, the game is: How Can I Make This Better Without Leaving My Apartment? This is a fun game to play, especially when you’re making something as pedestrian as an egg salad sandwich. You boil the eggs, you peel…
-
Dorie Greenspan’s Mustard Bottle Vinaigrette
When food icons have food blogs, you need to read them. That’s certainly true of Dorie Greenspan’s blog. Her posts, like Dorie herself, are wise, witty and warm. And they’re full of good advice–like where to get pastries in Paris or how to whip up begger’s linguine–but the advice that’s stuck with the most was…
