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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: August 2011
Am I allowed to shamelessly plug my friends’ food ventures? Yes. Especially when the reviews are as good as this, and this, and this. If you’re in London and haven’t already been, the time to check it out is now. … Continue reading
Two days after Irene and the skies are a brilliant blue. I can’t actually remember when was the last time that I saw a completely cloudless sky, but that is what it is today.
When I started this blog, I just had a point-and-shoot: a Canon Powershot with a wide-angle lens and 7.1 megapixels. I was pretty happy with it considering that before I had it, I was lugging around a manual camera, a … Continue reading
What a strange August we have been having! Temps in the low 80′s during the day, and cool breeziness at night. Maybe it’s not so strange after all. Maybe I have simply grown so accustomed to expecting oppressively hot and … Continue reading
The whole summer has been building up to this moment. Tomatoes. Shiver. It’s true that tomatoes, thanks to globalization and hothouse farming, are available year-round. But those tomatoes are wan in comparison to real, ripe field tomatoes. I’m talking about … Continue reading
One of my favorite things to eat in late summer is prosciutto e melone. The silky saltiness of the paper-thin ham delicately draped over sweet, heady melon is truly irresistible this time of year. How’s that for a extra-hefty dose … Continue reading
Have you ever polished off all the vegetables that you bought at the market with no waste and nothing thrown out? It rarely happen to me as I am an over-exuberant market shopper. I also forget that I sometimes go … Continue reading
When I first saw this recipe posted on Diner’s Journal, I swore up and down that it wouldn’t work. Well, I was wrong — and deliciously so. The recipe is ridiculously easy, and stunningly simple. It is the purest expression … Continue reading
I feel touched and honored to have been able to be a part of your wedding celebration. Thank you so much for sharing! Much love to you both, D.
Know thy beef edition: Courtesy of the American Angus Association. Click the cow to zoom in. More later!