About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- @tedevioletas Muchas gracias! 6 hours ago
- @alyssaharad Tasty is what counts! I agree about the time: 3.5 must be the minimum regardless of size of roast. 14 hours ago
- @TheMGMkid Hi Lanier! Thanks for following me back! Hope all is well where you are. 14 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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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: local
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
♥ Happy Valentine’s Day ♥: Grilled Beef Heart with Celeriac Slaw
The first time that I ever had beef heart was at St. John’s Bread and Wine in London. It was two summers ago and I was wandering around Spitalfields on a single-origin chocolate bar search. Suddenly, the skies opened up and down … Continue reading
The Daring Kitchen December Cooks’ Challenge: Pâté Chinois
As some of you know, I have been participating in The Daring Kitchen’s Challenges for about a year now. For those of you unfamiliar with the name, The Daring Kitchen is an online community of cooks and bakers who commit … Continue reading
Smoky Chorizo and Chickpea Soup
Have you ever looked outside your window at the overcast sky and realized that the weather has officially turned chilly? That’s how I felt today when the cold morning light began filtering through my shades. I always think that this kind of … Continue reading
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
Sugar Snap Peas with Sesame, Soy Sauce and Mirin
Sugar snap peas are here! When snap peas are in season, I like to prepare them as simply as possible so that their wonderful sweetness can shine. I like my sugar snaps barely blanched so that the pods retain their … Continue reading
Kolpona Cuisine’s Muttar Paneer with Freshly-Shelled Peas
When Tahmina over at Kolpona Cuisine posted her recipe for muttar paneer, I knew that the minute shell peas came into season, I was going to make it. Before I started reading her blog, I always felt so intimidated by South Asian … Continue reading
Japanese Baby Turnips Sautéed in Butter and Soy Sauce
I have a confession which really isn’t a confession since it’s pretty obvious : When it comes to Asian cooking, I haven’t a clue most of the time. To this, I might add something possibly incendiary: although there are many … 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
Orecchiette Carbonara with Freshly-Shelled Peas
On a hot and sticky mid-August night several years ago, I boarded an overnight train from Paris to Milan. The cabin was filled with two sets of bunk-beds that were meant to accommodate four people. Instead, we were five because … Continue reading
