About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- @candyperfumeb0y I'll be prepared. I'll get babka. And slivovitz :-) 4 hours ago
- @candyperfumeb0y I'm going to youtube this for sure. 4 hours ago
- @candyperfumeb0y Too funny :-) 4 hours ago
- @candyperfumeb0y I think everyone is watching #eurovision2013 but me! 4 hours ago
- @candyperfumeb0y You are hysterical Thomas. You almost made me go find a Ukrainian bar with a tv so I could watch #Eurovision2013 with you. 4 hours 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: Grandes sauces classiques
Cauliflower and Ham Gratin with Sourdough Rye Breadcrumbs
A few days ago at the CSA pick-up, a member came in and said, “It’s snowing! It’s snowing!” Was it finally winter finally? By the time I got outside, the scant millimeter of snow that we got had melted and … Continue reading
Horseradish Cheddar and Irish Bacon Mac & Cheese
Already I can see that the beginning of the new year is going to be a tug-of-war between the wanting-to-detox me, and the part of me that thinks that butter and cheese are inalienable rights to be defended Minutemen-style with … Continue reading
Sliced Egg and Black Truffle Mayonnaise on Toast
My first year of graduate school, I lived down the street from an appallingly awkward airline-themed café. The space was pleasant with floor-to-ceiling windows. It had those lovely columns that fewer and fewer downtown places seem to want to retain. … Continue reading
Egg Salad with Basil on Toast
When people say that so-and-so “can’t boil an egg,” they generally mean to say that the person in question can’t cook. Insofar as idioms go, it’s a pretty silly one; there are a lot of people out there who cook all … Continue reading
Chicken Salad with Tarragon
It’s hot out. It’s over 90°. The heat just saps my energy and makes me want to laze around the house until nightfall. I was eating celery sticks all afternoon, thinking that this was a healthy lunch. It probably wasn’t. … Continue reading
