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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: November 2011
A few weeks ago, I was possessed with the urge to buy an entire cheese pumpkin. Cheese pumpkin is somewhat of a misnomer as it is neither made of cheese, nor does it taste remotely cheese-like. Cheese pumpkins actually have … Continue reading
Gifted with a Boston butt (also known as a Boston Blade Roast, or a Bone-In Pork Shoulder) with an almost half-inch layer of fat, I just had to challenge myself to give porchetta a try at home. I’ve always been a little … Continue reading
This year, my parents could not be dissuaded from a 22-pound turkey. A 22-pound turkey! I don’t really know how to cook a bird that big. When I give it more thought, it’s kind of frightening to cook something that … Continue reading
“If you buy that,” Tomoko said, “I’ll tell you how to cook it.” Sold! And suddenly I was the proud owner of a cute little kabocha squash, eagerly awaiting directions from my Asian food-guru. It’s a toss-up really as to … Continue reading
About a month or so ago, I heard about the Daring Kitchen from another blogger who writes Live the London Life. The basic premise is this: The Daring Kitchen comprises of two groups, The Daring Bakers and the The Daring … Continue reading
Ever since we got all-beef hot dogs in our CSA shares, I have been wanting to make corn dogs. Maybe it was all this talk in late August and the beginning of September of state fairs. As we all know, … Continue reading
Last week I saw the cutest little potatoes at the Greenmarket. About the size of thumbnail each, they looked absolutely adorable — and I knew exactly how I wanted to cook them. I wanted to roast them. In parchment paper. … Continue reading
Organized by our friends over at Jimmy’s 43, Meat Week NYC kicks off today with a Meat and Cocktails party at City Winery. General tickets are $45, but include lots of goodies like duck liver-beef brisket boudin balls and beer, … Continue reading
High Point Farms still has space for more members! Sign up today for their Winter CSA, beginning December 14 and running until February 22. This is a fantastic opportunity to plan ahead for delicious dishes for the holidays, Valentine’s Day … Continue reading