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 2 hours ago
- Everyone come out tonight for last hurrah @TintoFinoVino ! You will be very missed. 3 hours ago
- @candyperfumeb0y Best feeling in the world! Enjoy it. Have a drink for me! 4 hours ago
- @candyperfumeb0y Congratulations, Thomas! So this is it? Nothing more to submit? 4 hours ago
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Archives 2013-2010
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- 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: fruit
The Daring Kitchen July Cooks’ Challenge: Papillotes de pêches et framboises à la vanille (Peaches and Raspberries Cooked in Parchment Paper with Vanilla Bean)
The dissertation has been pretty overwhelming lately. This is the big push before the defense so I haven’t had much time for all the things that I love like spending time with my friends, cooking, blogging, eating out and drinking. … Continue reading
Cherry Clafoutis
Clafoutis is the classic dessert of the Limousin, the northwestern part of the Massif Central in the middle of France. Traditionally, it is baked in a buttered dish and is more or less a flan with ripe black cherries. Sometimes, other red … Continue reading
Prosciutto e melone (Prosciutto and Melon)
One of my favorite things to eat in late summer is prosciutto e melone. The silky saltiness of the paper-thin ham delicately draped over sweet, heady melon is truly irresistible this time of year. How’s that for a extra-hefty dose … Continue reading
Nigel Slater’s Blueberry-Pear Cake
One of my favorite books is Nigel Slater’s The Kitchen Diaries. Part cookbook, part, well, diary, longtime Observer columnist Slater takes you through a year in his life food-wise. He doesn’t give an entry for every day (and some days … Continue reading
Strawberries Dipped in Chocolate Caramel Sauce
Chocolate-covered strawberries get a bad rap. It’s perhaps not so surprising: the majority of ones in this country are sold in February, when strawberries are completely out-of-season. Now I have nothing against partaking in enrobed fruit for Valentine’s Day, but strawberries … Continue reading
Parchment Paper-Wrapped Salmon with Sliced Mango and Calamansi Juice
“Why,” my friend asked, “Are you taking such a huge bag with you to San Francisco when you are only going for three days?” She has a point, I thought, but she doesn’t understand what’s in sunny California: lemons. Big, … Continue reading
Holiday Ham with Pomegranate Molasses, Black Pepper and Bourbon Glaze
There was a special treat in the CSA basket last week: a beautiful ham. Growing up, hams in my household were always honey-baked affairs, spiral-cut and gifted by friends and relatives who came to the house bearing boxes of See’s … Continue reading
Banana Bread
An admission must be made: I am not the best baker on the planet. Though I am a crack tart maker and meringue master, I have been known to produce more than my share of lopsided cakes and leaden brownies. … Continue reading
