About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- Deconstructing Twinkies #nyas 2 hours ago
- RT @sciandthecity: RT @thesporkful View from NY Acad of Sciences @sciandthecity where I'm moderating panel on gluttony. Note DNA carpet. ht… 2 hours ago
- Great view from NY Academy of Sciences. Lecture on Food and Gluttony. http://t.co/1xL92LNt3S 2 hours ago
- @Persolaise That is really sad. 7 hours ago
- @stephenhacker We all do :-) 22 hours ago
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- Bariani Olive Oil
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- Jersey Fresh Crushed Tomatoes
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- Penzey's Spices
- Rancho Gordo Heirloom Beans and More
- Samurai Sharpening Service
- Stewart and Claire Lip Balm
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- The Maldon Crystal Salt Company
Copyright Info
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
Gabrielle Hamilton’s Braised Rabbit
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
Essential Equipment: Good Cutting Board
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
Strawberries Dipped in Chocolate Caramel Sauce
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
Caldo Verde
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
Milk and Honey Roasted Spare Ribs (St. Louis-Cut)
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
Pan-Roasted Shitake Mushroom-Topped Bruschetta
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
Vanilla Bean Crème Brûlée
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
Cavatappi with Pepperoni and Green Bell Pepper
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
Penthouse View for the Heart
This is not a post about food. It’s a post about good friends. Great friends, actually, who refuse to let you wallow and who force you to penthouse parties with West African musical superstars. The bar was cash, but the … Continue reading
