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 1 hour ago
- Everyone come out tonight for last hurrah @TintoFinoVino ! You will be very missed. 2 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: souper duper
Jonathan Benno’s Pasta e Fagioli
“Nigella does what?!” Steve from Gourmandistan shook his head incredulously and made a face. “She tells you to put all the fresh herbs in the foot of a nylon stocking and to leave the whole thing in simmering stock for an hour!“ … 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
Mission Chinese Food New York
I have to admit to having something of a double standard when it comes to snapping pics of restaurant food and posting them on my blog. On vacation, I will happily — nay, gleefully — take pictures of food. I … Continue reading
Split Pea Soup with Bacon Ends
A while ago, I was gifted a giant tub of bacon ends from a member of a different CSA. They languished in the back of my freezer until a deep spring clean last week. Bacon ends are a terrific thing … Continue reading
Anthony Bourdain’s Mushroom Soup from the Les Halles Cookbook
I am always puzzled when I see bloggers declaim against those who try out and post recipes from other sources. It just feels kind of snobbish to me. Most, if not all food people read recipes. Food people tend to … Continue reading
Dean & Deluca’s Middle Eastern Red Lentil Soup with Yogurt and Lemon
Lentil soups are great this time of year when the season is lean, and fresh local produce consists mostly of tubers and squash. Lentils are extremely economical. Added bonuses: they cook up quickly, and have a wholesome, delicious nuttiness. This … Continue reading
Avgolemeno Soup with Mini-Meatballs
After a few weeks of holiday food, I feel ready for a detox. I want light food, but since the weather remains kind of chilly, I want that “something light” to still be warm and nourishing. This avgolemeno soup with mini-meatballs fits the … Continue reading
Pumpkin Soup with Chipotle Chili Purée and Pumpkin Seed Oil
A few weeks ago, I was possessed with the urge to buy an entire cheese pumpkin. Cheese pumpkin is somewhat of a misnomer as it is neither made of cheese, nor does it taste remotely cheese-like. Cheese pumpkins actually have … Continue reading
Cream of Golden Summer Squash
Didn’t I just make this soup? Summer time vegetables are terrific to turn into soups which can be served both hot and cold. As you can see, the basic template for a puréed soup is pretty simple, and infinitely adaptable: … Continue reading
Cream of Carrot Soup with Cumin and Honey
With puréed soups, sometimes I use water, not stock for the base. If the vegetables are lovely and in-season, I just want a pure taste with minimal distractions. Carrots pair well with cumin, and the honey heightens their natural sweetness. … Continue reading
