About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- L'Asso EV Happy Hour - 2 slices + beer for $6 http://t.co/kF7iGN4mR6 11 hours ago
- Everyone come out tonight for last hurrah @TintoFinoVino ! You will be very missed. 12 hours ago
- @candyperfumeb0y Best feeling in the world! Enjoy it. Have a drink for me! 13 hours ago
- @candyperfumeb0y Congratulations, Thomas! So this is it? Nothing more to submit? 13 hours ago
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Recent Posts
Archives 2013-2010
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Answers bacon baked goods beef bread cheese chicken comfort food cook-off cooking from memory CSA culinary zeitgeist Daring Kitchen Challenges dessert easy eggs events family fish Food News fried friends fruit giveaway good cookbooks to own Grandes sauces classiques guest post holiday hors d'oeuvre local no-recipe recipes pasta perfume pork quick and tasty recipes restaurants we love Scent seasonal fall seasonal summer souper duper spring fling vegetarian winging it winter weather warmersRecommendations
- Bariani Olive Oil
- Diamond Crystal Kosher Salt
- Eat Your Books
- Gimme! Coffee
- Gnosis Raw Chocolate
- High Point Farms CSA
- Jersey Fresh Crushed Tomatoes
- La Boîte à Epice
- La Quercia Artisan Salumi
- Metropolis Coffee
- Microplane Graters
- Milk Thistle Dairy
- Mother In Law's Kimchi
- Muir Glen Fire Roasted Tomatoes
- Nordic Breads
- Penzey's Spices
- Rancho Gordo Heirloom Beans and More
- Samurai Sharpening Service
- Stewart and Claire Lip Balm
- Sweetniks
- The Maldon Crystal Salt Company
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 . . .
Tag Archives: Answers
I wasn't ever hungry as a child
Reblogged from Inherit the Spoon: No person should go hungry, period. When it is a child, it is even more heartbreaking. Here in the U.S., 50 million people don’t have enough to eat. 16 million of them are children: that’s … Continue reading
Auld Lang Syne: Goodbye 2012, Hello 2013
Like many of you, I received an email from WordPress today with a statistical review of my past year blogging. In 2012, my most popular post was my rant reflection on the then recently-published book, The Manhattan Diet. In the running for almost-as-popular … Continue reading
The Real Manhattan Diet
When I opened up the New York Times the other day, my eyes drifted down the page and stopped cold on a feature about a trio of diet books coming out on the market. Generally when I see the word … Continue reading
Grilled Delmonico with Mashed Potatoes and Sautéed Spinach
After about 3 weeks of kitchen hiatus, it feels so good to be back to cooking again. I busted out my grill pan — which had been languishing in the back of my cabinets for years. Really years. Why haven’t … Continue reading
Question: What are the best parts of a pig?
Most brilliant diagram ever!
What I have learned about food photography so far
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
Question: Where does this cut come from?
Know thy beef edition: Courtesy of the American Angus Association. Click the cow to zoom in. More later!
Food News: FDA Lowers Safe-Cooking Temperature for Lean Pork to 145°
About darn time for the FDA to lower their safe-cooking guidelines for lean pork chops. No more 160° hockey pucks. It’s now a recommended an internal temp of 145°, kids! That means take your pork off the heat at 140° … Continue reading
Question: Why does restaurant food taste different from what I make at home?
I didn’t make this. It is the work of gastronomic wunderkind, Grant Achatz. It is beautiful. It probably tastes like the best day of your life. Can I make it? I can make a lot of things, but that? Probably … Continue reading
