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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: January 2012
The idea was first planted in my head after reading a post that SweaterMeat put up on Ugly Food Tastes Better back in November: corned beef. Fatty, salty, flavorful corned beef. Yum. But then came the holidays and that thought got … Continue reading
Want to learn how to make some amazingly easy and super delicious macaroons? Check out this fantastic video made by fellow blogger Lior over at NYC Food Report, who was awesome enough to invite me over to his apartment to … Continue reading
As just reported in the New York Times’ Diner’s Journal blog, Milk Thistle Farm has closed. For supporters of local farms, this is such a loss and very sad news indeed. The Hesse Family produced the sweetest, creamiest, and most … Continue reading
In Britain, there is a variety of kale called “Hungry Gap,” named after that period at the end of winter and in the beginning spring when there is little in the way of fresh produce. Here in the Northeast, we … Continue reading
Lentil soups are great this time of year when the season is lean, and fresh local produce consists mostly of tubers and squash. Lentils are extremely economical. Added bonuses: they cook up quickly, and have a wholesome, delicious nuttiness. This … Continue reading
To everyone, Happy Chinese New Year! From our table to yours, here is to a very prosperous and wonderful Year of the Water Dragon!
This recipe finds its origins in another recipe from Deborah Madison. As some of you know, when I was a vegetarian, I cooked my way through her Vegetarian Cooking for Everyone. I learned so much from that book: how to prep, … Continue reading
Okay, I swear that I am going to start this new year right and get myself in the gym this week. Many of my friends would be shaking their heads in disbelief mildly surprised to learn that I have a gym … Continue reading
As many of you know, I signed up a few months ago to participate in the The Daring Kitchen‘s monthly challenges. The basic premise of the Daring Kitchen is that you sign up for one of two groups: The Daring … Continue reading