About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
- I just have to say that the new Daft Punk album is terrific. 1 hour ago
- @alyssaharad Hahaha! Mais bien sûr! 15 hours ago
- Deconstructing Twinkies #nyas 20 hours ago
- RT @sciandthecity: RT @thesporkful View from NY Acad of Sciences @sciandthecity where I'm moderating panel on gluttony. Note DNA carpet. ht… 20 hours ago
- Great view from NY Academy of Sciences. Lecture on Food and Gluttony. http://t.co/1xL92LNt3S 20 hours ago
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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: May 2011
It’s hot out. It’s over 90°. The heat just saps my energy and makes me want to laze around the house until nightfall. I was eating celery sticks all afternoon, thinking that this was a healthy lunch. It probably wasn’t. … Continue reading
The mercury hit over 80° today. So, of course, I would roast a chicken. What possessed me? Shouldn’t I be eating sushi? Shouldn’t I be sitting under a tree chewing on raw snow peas? Yes, but I had planned this meal … Continue reading
About darn time for the FDA to lower their safe-cooking guidelines for lean pork chops. No more 160° hockey pucks. It’s now a recommended an internal temp of 145°, kids! That means take your pork off the heat at 140° … Continue reading
This is probably my favorite way to cook the terrific sausage that I get from my CSA. I originally got the idea from Epicurious, but have long since dispensed with the recipe itself. First, I set a big pot of … Continue reading
I didn’t make this. It is the work of gastronomic wunderkind, Grant Achatz. It is beautiful. It probably tastes like the best day of your life. Can I make it? I can make a lot of things, but that? Probably … Continue reading
If I had to say what my absolute favorite way to cook vegetables was, it would be roasting. I’ve roasted just about everything: beets, cauliflower, broccoli, mushrooms, parsnips, eggplant, zucchini, peppers, carrots, broccoli rabe, tomatoes. There is something about roasting … Continue reading
Taco salad is easy to mock. Is it a salad? Isn’t it just a giant fried flour tortilla bowl full of calories? When Budweiser can sell beer by exploiting taco salad’s paradoxical nature in a very funny commercial, you know … Continue reading
Last night, I had some chicken breast in the fridge that I had to do something with, along with some baby spinach and a nice wedge of Parmesan. As I was thinking, this image of sliced, pan-fried chicken smothered in … Continue reading