About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- @stephenhacker We all do :-) 1 hour ago
- Amazing meal + wine @PearlandAshNYC Check out their steak tartare with cocoa! Yum! http://t.co/qHkgF3COKj 4 hours ago
- 38 words English needs like the Georgian word for continuing to eat something delicious even after you're full. shar.es/ZyWl2 6 hours ago
- @Persolaise @egabbert @alyssaharad Ever since the movie came out, I hear my name. It takes me a split second to realize it's not about me! 7 hours ago
- Rosé ... On tap! http://t.co/VPEIp0ABbG 8 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: hors d’oeuvre
Sichuanese Pork Wontons in Chili-Soy Sauce
I have inherited a lot from my mother. In addition to her dry sense of humor, her sarcasm, and her sly potty mouth, I am also the beneficiary of her glossy hair and poreless, flawless skin — which she reminds … Continue reading
Mercimek köftesi (Turkish Red Lentil Balls)
This is a recipe that was passed along to me as part of a French assignment created for my friend Ipek last summer. I held onto it for months and months, waiting for the perfect moment and time. Then, darling … Continue reading
Wild Spinach and Radish Green Spanakopita
It used to always kill me to buy a bunch of radishes and discard the leafy tops. I have never had the space to compost, so all of that plant matter would go straight into the trash. It killed me … Continue reading
Finnish Ruis Bread Topped with Sliced Radishes and Soft Butter
I ate my first radish after watching Shelley Duvall’s Faerie Tale Theater. Do you remember that series? Maybe it was a little dark for children, but I loved it and thought Shelley Duvall was the bomb as Rapunzel. If you remember the story, … Continue reading
Andouille Pigs-In-A-Blanket
What’s cuter? Pigs-in-a-blanket, the name “pigs-in-a-blanket,” or real pigs in blankets? Regardless, whoever came up with pigs-in-a-blanket is a complete genius! Pigs-in-a-blanket can go upscale. You could use nice puff pastry, and nestle your “pigs” in flaky baskets of buttery … Continue reading
Spicy Miso Dip
I recently made dinner for Laura at her apartment. Saddled with overwhelming piles of work, she seemed on the verge of exhaustion and in much need of some TLC. As I like playing personal chef, I was more than happy … Continue reading
Pan-Roasted Shitake Mushroom-Topped Bruschetta
When guests come over for dinner, I usually like to give them something to nibble on while I am finishing up in the kitchen. Bruschetta is my preferred MO. First of all, bruschetta is always more impressive than a big … Continue reading
Tomato and Parsley Bruschetta
I love this. I usually only ever make it when we have guests, but today I decided to spoil myself. It is so easy and so tasty. It will be even better once it’s summer and tomatoes are in season. … Continue reading
White Bean Dip with Sizzled Sage
Friends are coming over in 15. Need a snappy dip quick! A hurried perusal of the cupboard reveals a can of cannellini beans. Hooray! With an effortless prep, a whiz of the hand-held blender, and a finishing touch of sizzled … Continue reading
Rick Bayless’s Roasted Tomato and Jalapeño Salsa
Can anyone resist a big crunchy pile of chips and a bright red bowl of salsa? I can’t. It’s my weakness; I find the crunchy saltiness of the chips and the spicy sloppiness of the cool salsa irresistible. Like everything … Continue reading
