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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 . . .
Tag Archives: beef
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
After a few weeks of holiday food, I feel ready for a detox. I want light food, but since the weather remains kind of chilly, I want that “something light” to still be warm and nourishing. This avgolemeno soup with mini-meatballs fits the … Continue reading
It is officially cold. Really cold today. Not as cold as yesterday night (which was the coldest day of the season so far), but still very nose-nippy outside. It is also officially dark at 4:30pm. When the weather takes a … 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
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
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
I have a new love: Jersey Farms Crushed Tomatoes. I can eat them straight out of the can. Seriously. They just taste so rich and, well, tomatoey. All of the tomatoes come from just 6 cooperative farms in New Jersey. Once … Continue reading
Is there Tom Colicchio backlash? The Top Chef judge is everywhere these days, opening and closing Crafts across the country, and thoroughly saturating the New York market with ‘wichcraft sandwiches. You kind of want to hate him, or in the … Continue reading
Our Fall CSA is currently underway with one pick-up out of 6 down. Shares are still available to you lucky ducks who are salivating at the thought of grass-fed beef, pastured pork, free-range chickens and eggs! Sign up now and … Continue reading