Writing about food since 2004.
Category
Recipes
-
AGTV: Stock & Soup
Sorry for the delay in getting you this week’s video. I think it’s safe to say now that I won’t be doing a video every WEDNESDAY, but I will try to do a video every week. This one, as you’re about to see, is an incredibly spontaneous document of my attempt at the chicken stock…
-
Polenta Power
In the Chelsea Market, on 9th Ave., there’s an Italian goods store that features rows upon rows of imported treasures from Italy. There you’ll find salt-packed anchovies, genuine San Marzano tomatoes, even white truffles for several hundred dollars a pop. Every time I go in there, I marvel at the goods and then I leave…
-
The Winning Casserole: Cheese Love
As I hoped, your prodding inspired the Casserole Contest winners, Zack and Graham (pictured above with Emily) to share their recipe. Zack implores: “I can’t over-emphasize the importance of the Bobolink cheddar in this recipe. It is generally only available directly from the farmer/cheesemaker and I know that it is expensive when compared to industrial…
-
Purple Cauliflower with Aioli
The other night I made a stew (post to come later in the week) but I started too late: it wouldn’t be ready until 10:30. “10:30?” yelped Craig. “But I’m starving.” It was 8 when he said this. I sprung to action. In a plastic bag on the table was a head of purple cauliflower…
-
Ssam Bar Brussels Sprouts
“This is a coup,” said Craig, eagerly chewing a caramelized, spicy, salty, and sweet Brussels Sprout. “This could get kids eating Brussels sprouts all over the country.” The recipe comes from superstar chef David Chang and it’s a knock-out. It’s a knock-out at his restaurant and it’s a knock-out at home. The components marry in…
-
A Killer Breakfast
There is no greater triumph for a home cook than to make something spectacular out of food you already have on hand. Case in point: the dish you see above, Chorizo scrambled eggs and fried fingerling potatoes–assembled, with no premeditation, in a matter of minutes. How did I do it? Easy. I took Chorizo that…
-
My Alice Waters Moment
After watching that Alice Waters video last week and reading the accompanying article, I was determined to recreate the meal she made for NYT author Kim Severson. I’m not sure I recreated it exactly–I added too much oil to my aioli so it broke a bit; and I used purple carrots just because they were…
-
Moroccan Lamb Meatballs
Here’s an easy dinner from Patricia Wells’s “Provence Cookbook.” In a food processor, combine 1 pound ground lamb, 1 small onion (peeled and finely minced), 1/2 teaspoon ground cinnamon, 2 teaspoons ground cumin, 2 teaspoons sweet paprika, 1/4 cup mint leaves finely chopped. Season with salt and pepper and roll the mixture into 24 meatballs…
-
The Milk-Braised Pork Test
You know those tests where they determine whether you’re gay or straight and they attach electrodes to your genitals and flash images in front of you to see whether naked men or women arouse you more? Well this post is like one of those tests, only there’s only one image and it’s the image you…
-
Tomato Art
It’s September and tomatoes are at their juiciest, and according to many food gurus, their best. More importantly, heirloom tomatoes are so prevalent everywhere these days that you can compose a gorgeous salad like the one you see above with very little effort. Just slice the tomatoes in half or quarters, drizzle with olive oil,…
