About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- @stephenhacker We all do :-) 9 hours ago
- Amazing meal + wine @PearlandAshNYC Check out their steak tartare with cocoa! Yum! http://t.co/qHkgF3COKj 11 hours ago
- 38 words English needs like the Georgian word for continuing to eat something delicious even after you're full. shar.es/ZyWl2 14 hours ago
- @Persolaise @egabbert @alyssaharad Ever since the movie came out, I hear my name. It takes me a split second to realize it's not about me! 15 hours ago
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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: July 2011
Cream of Golden Summer Squash
Didn’t I just make this soup? Summer time vegetables are terrific to turn into soups which can be served both hot and cold. As you can see, the basic template for a puréed soup is pretty simple, and infinitely adaptable: … Continue reading
Cream of Carrot Soup with Cumin and Honey
With puréed soups, sometimes I use water, not stock for the base. If the vegetables are lovely and in-season, I just want a pure taste with minimal distractions. Carrots pair well with cumin, and the honey heightens their natural sweetness. … Continue reading
Nigel Slater’s Blueberry-Pear Cake
One of my favorite books is Nigel Slater’s The Kitchen Diaries. Part cookbook, part, well, diary, longtime Observer columnist Slater takes you through a year in his life food-wise. He doesn’t give an entry for every day (and some days … Continue reading
Andouille Pigs-In-A-Blanket
What’s cuter? Pigs-in-a-blanket, the name “pigs-in-a-blanket,” or real pigs in blankets? Regardless, whoever came up with pigs-in-a-blanket is a complete genius! Pigs-in-a-blanket can go upscale. You could use nice puff pastry, and nestle your “pigs” in flaky baskets of buttery … Continue reading
Steak and Eggs
Do you really need a recipe for steak and eggs? The title pretty much says it all. However, I did manage to distill the instructions into three easy steps . . . and in haiku too! How to prepare: 1. … Continue reading
Freshly Shucked Peas
This crazy spring/summer has been a little bit of a wrench in what has been coming to market lately. A shortened period of sweet, delicate spring vegetables, and an early arrival of things like squash. In any case, freshly shucked … Continue reading
High Point Farms takes Best Burger at Cook Out NYC on Governor’s Island
Photos courtesy of the Reverend at burgerconquest.com. Happy cows make delicious burgers! Congratulations to High Point Farms for taking the Best Burger award at last weekend’s Burger Cook-Off on Governor’s Island! Go CSA! Read about the event here. And see … Continue reading
Lemon Pasta Salad with Sun Gold Cherry Tomatoes and Feta
This is another great pasta salad recipe from Epicurious. I didn’t deviate from it too much. I changed some of the proportions for the dressing, and substituted chives for the green onions (sometimes green onions can be really overwhelming). Also, … Continue reading
Fourth of July Fireworks on the Hudson
Thank you, Lefty, for the wonderful view. And for being such an excellent host!
Pancetta-Wrapped Beef with Mustard Cream Sauce
When looking for a recipe to try, I find myself repeatedly drawn to certain things. In general, I prefer natural food pairings: peas and mint, asparagus and parmesan, brussels sprouts and bacon. Even though I like flavor combinations to be … Continue reading
