About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- @tedevioletas Muchas gracias! 12 hours ago
- @alyssaharad Tasty is what counts! I agree about the time: 3.5 must be the minimum regardless of size of roast. 20 hours ago
- @TheMGMkid Hi Lanier! Thanks for following me back! Hope all is well where you are. 20 hours ago
- @alyssaharad Oooh! How long did it take in the end? 1 day ago
- @ViennaRhymes It is pretty amazing :-) 1 day 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: fried
Happy Chinese New Year! Gung hei fat choi!
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
Corn Meal-Crusted Soft-Shells Crabs
Do you like crab? Would you like crab even more if it was easier to eat? Do you like your food fried? If you answered “yes,” soft-shell crabs are for you! And from now until the end of summer is … Continue reading
Kimchi Fried Rice
“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
Classic Southern Fried Chicken
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
Mini All-Beef Corn Dogs
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
The Elvis
When friends decided to recreate a State Fair Extravaganza in their Brooklyn backyard, we had to go. Duck ponds, ring tosses, freak shooting, and prize-winning festivities abounded. In the great tradition of all state fairs, there was also a cooking … Continue reading
