About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
- RT @ceejoyner: A sign in the window reads CURED MEATS. Inside, a salami takes his first steps since the accident. A prosciutto learns to fo… 1 hour ago
- @SaliOguri @EauMG That is appalling! And unfortunately not uncommon. 10 hours ago
- L'Asso EV Happy Hour - 2 slices + beer for $6 http://t.co/kF7iGN4mR6 1 day ago
- Everyone come out tonight for last hurrah @TintoFinoVino ! You will be very missed. 1 day ago
TagsAnswers 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 warmers
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: cooking from memory
It’s asparagus season! Which means it’s time for my favorite fast lunch: sweet local asparagus topped with a fried egg and sprinkled with Parmesan. To anyone who thinks that making yourself lunch takes too much time, I challenge them to … Continue reading
“I never see you eat rice,” Laura said, “Ever.” “That’s not true! I eat risotto! and paella! and biryani . . .” But despite my protestations, it is true though: I am not a fan of plain, steamed white rice. … Continue reading
I am finally getting to the end of the massive amount of green garlic that I bought at the Greenmarket. Whew! It has been a very delicious process, but it still feels good to polish it off. With the last … Continue reading
Ramps. Just the thought of them at the Greenmarket makes me really excited. Ramps taste like the essence of spring given that they are the first greens to come up after a long winter of tubers and root vegetables. I’m … 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
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
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
Have you ever made something from memory, and then gone back to the original recipe to find that you mixed it all up? That’s what happened here, but that is not to say that the results are not still delicious. … Continue reading
The whole summer has been building up to this moment. Tomatoes. Shiver. It’s true that tomatoes, thanks to globalization and hothouse farming, are available year-round. But those tomatoes are wan in comparison to real, ripe field tomatoes. I’m talking about … Continue reading
With puréed soups, sometimes I use water, not stock for the base. If the vegetables are lovely and in-season, I just want a pure taste with minimal distractions. Carrots pair well with cumin, and the honey heightens their natural sweetness. … Continue reading