About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
- @alyssaharad I think 300-350° for 3-3.5 hr sounds about right. 3 minutes ago
- @alyssaharad Is it bone-in pork shoulder? 7 minutes ago
- @alyssaharad I've done 2lb pork shoulder at 350° for 3-3.5 hours. coolcookstyle.com/2012/03/18/mex… 13 minutes ago
- @puredistance M is so glorious, I'm forgetting it's wet, windy, and miserable outside. 5 hours ago
- @eatlovenoodles Raw. It has to be really fresh. @thejohndory has an oyster pan roast served with an uni-butter smeared toast to die for. 5 hours ago
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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: chicken
Wishing you all a wonderful and prosperous Chinese New Year’s Day! This is the Year of the Snake and this year’s animal is a water snake, specifically a female black water snake. I’m not exactly sure what that means, but … Continue reading
I cannot take credit for this meal; that distinction belongs to the amazing Hannah over at Inherit the Spoon. For about a year now (or maybe it has been longer — I’m getting forgetful), I have been following this her … Continue reading
The past few weeks have been insane schedule-wise. First of all, I had a slew of administrative concerns that needed to be sorted out. Never fun. Secondly, I had to take a Foreign Language Proficiency Exam. In Spanish. I don’t … Continue reading
As many of you know, one of the major inspirations for this blog was High Point Farm’s Meat CSA — my very first CSA ever. CSA stands for Community Supported Agriculture. The basic CSA model is that you become a … Continue reading
This recipe is not for the faint-of-heart. Your mission, should you choose to undertake it, will require Crisco. Lots of it. More, probably, than you have ever felt comfortable using. Gobs. Of. Crisco. But the payoff is huge: the crispiest … 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
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
Congratulations to London’s Pitt Cue Co. crew on a wildly successful summer run! I hear that there are officially no more pigs in England because you smoked and sold them all! Thank you for warmly welcoming a Yank into your … Continue reading
CSA sign-ups for the fall have begun! The upcoming distribution cycle will run every other Thursday from September to November. Pick-up dates are as follows: • September 8 • September 22 • October 6 • October 20 • November 3 … Continue reading