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I prepared all this food. The written content and photographs are mine unless otherwise specified. I try out a lot of recipes from other sources, but always give credit where it is due. Of course, sometimes pages disappear, and the links no longer work. If that happens, hopefully I have included enough information for you to find the original source.
This blog is meant to be a convivial space, a place where I can share my thoughts, recipes, and story with you. If you like what you see and want to share it with others, remember to attribute it properly. As a courtesy, please do ask for permission if you want to use my content. It will almost always be granted unless you are using it for commercial purposes.
Also, sometimes I tell you about things that I like. I haven't been paid to do this — but wouldn't that be nice? Picture it: a lifetime's supply of Diamond Crystal Kosher Salt . . .
Monthly Archives: April 2011
Rabbit is a tricky thing to cook. Braising is the usual method — something that always always puzzles me as rabbit is very lean, and there really isn’t any tough connective tissue to break down by slow, low cooking. Shorts … Continue reading
Here is another post in which I bully you gently persuade you to make better and more esthetically-pleasing choices in the kitchen. You need a good cutting board. I am always amazed by people — good, cooking people — who get … Continue reading
Chocolate-covered strawberries get a bad rap. It’s perhaps not so surprising: the majority of ones in this country are sold in February, when strawberries are completely out-of-season. Now I have nothing against partaking in enrobed fruit for Valentine’s Day, but strawberries … Continue reading
It is officially spring in New York, but it certainly doesn’t feel like it. It feels schizophrenic actually as beautiful sunny days alternate with dark gray ones filled with freezing rain and hail. Yeesh. This has led to a kind … Continue reading
Over the years, I have come across a fair number of recipes for pork cooked in milk. Pork? Yes. In milk? Yes. Very un-kosher. I’m not exactly sure of where the technique finds its origins. Italy probably. The esteemed Elizabeth … Continue reading
When guests come over for dinner, I usually like to give them something to nibble on while I am finishing up in the kitchen. Bruschetta is my preferred MO. First of all, bruschetta is always more impressive than a big … Continue reading
This was one of the first desserts that I learned to make in Paris. It’s quick, easy, elegant, and tastes better than anything you have ever tried in a restaurant. The recipe will fill four 4.5 ounce ramekins. Ingredients: 1 … Continue reading
Hello Middle-America, how are ya’? This recipe from Food and Wine was a good way to use up a pile of leftover pepperoni in the fridge. It was fast, it was easy, and it tasted almost exactly like a Supreme … Continue reading