About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- Rosé ... On tap! http://t.co/VPEIp0ABbG 38 minutes ago
- Classes over, grades finished. Been drinking since 2! Whoo hoo! 43 minutes ago
- RT @BrooklynGrange: Come visit us at the Brooklyn Navy Yard! Farmstand outside of Building 92 from 12-5pm every Wednesday,… http://t.co/Anc… 3 hours ago
- @Persolaise Seriously! That would have been the last place I guessed. 3 hours ago
- Looking forward to it @eatlovenoodles 3 hours ago
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Archives 2013-2010
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- Bariani Olive Oil
- Diamond Crystal Kosher Salt
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- Jersey Fresh Crushed Tomatoes
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- Samurai Sharpening Service
- Stewart and Claire Lip Balm
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- 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: rabbit
Gabrielle Hamilton’s Braised Rabbit
Rabbit is a tricky thing to cook. Braising is the usual method — something that always always puzzles me as rabbit is very lean, and there really isn’t any tough connective tissue to break down by slow, low cooking. Shorts … Continue reading
Tagged CSA, local, rabbit, recipes, restaurants we love, spring fling
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Oven-Roasted Rabbit with Mustard Sauce
2011. The Chinese Lunar Calendar has this year marked at The Year of the Rabbit. I do love rabbits (cute and delicious) and like the idea of marking the occasion with a very Burgundian kind of dish, a nice marriage … Continue reading
Tagged CSA, easy, local, rabbit, recipes, restaurants we love
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