About me . . .
Holy tweet! Coolcookstyle is on twitter!My Tweets
- Answers bacon baked goods beans beef blogging bread candy cheese chicken comfort food cook-off cooking from memory CSA culinary zeitgeist Daring Kitchen Challenges dessert drinks easy eggs essential equipment events family fish Food News fried friends fruit gift ideas giveaway good cookbooks to own Grandes sauces classiques guest post holiday hors d'oeuvre lamb local menus no-recipe recipes notable restaurants Our Growing Edge pairings pasta perfume pork products we love quick and tasty rabbit reblogged recipes restaurants we love Scent seafood seasonal fall seasonal summer shrimp sides snacks souper duper spring fling trending vegetarian video winging it winter weather warmers
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: June 2011
Comfort food brings up all kinds of dishes: macaroni and cheese, meat loaf, casserole, matzo ball soup. French fries, ice cream, chocolate. These foods are comforting for lots of people. But comfort food is so subjective. What comforts someone, might … Continue reading
This is another recipe is from Epicurious. It is terrific for spring. I’ve modified the recipe a little bit, but kept the primary components. I like to do steak in a pan the Tom Colicchio-way, basting the meat in butter as … Continue reading
My first year of graduate school, I lived down the street from an appallingly awkward airline-themed café. The space was pleasant with floor-to-ceiling windows. It had those lovely columns that fewer and fewer downtown places seem to want to retain. … Continue reading
This is not really a recipe, but an special welcome extended to season’s first lettuces. It is also a gift from Tomoko, who appears to be drowning in seasonal produce at the moment. She asked if I might be interested … Continue reading
This recipe comes from Epicurious. It is a terrific example of how the fewest number of ingredients, and the simplest preparation, can taste really divine. For this, you’re going to want to find some really good tuna. Not the water-packed stuff, … Continue reading
When people say that so-and-so “can’t boil an egg,” they generally mean to say that the person in question can’t cook. Insofar as idioms go, it’s a pretty silly one; there are a lot of people out there who cook all … Continue reading
It is a stunning 92.7° outside. 92°. Even after 8PM. It is just barely June. This is almost 20 degrees above the seasonal average. It feels like August. This is so wrong! So what did I decide to cook? Did … Continue reading