About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- @alyssaharad Oooh! How long did it take in the end? 9 hours ago
- @ViennaRhymes It is pretty amazing :-) 11 hours ago
- RT @pete_wells: In 3 days, the Village Voice went from having two great restaurant critics (with beautifully complementary approaches) to n… 21 hours ago
- @poodleofdoom Happy Birthday, Greta! 1 day 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: spring fling
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
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
French Breakfast Radishes Sautéed in Butter
The idea for this side dish came from Susan over at Susan eats London. It’s hardly a recipe, just French breakfast radishes split in half and sautéed in butter and olive oil. French breakfast radishes are elongated, rosy-colored radishes tipped with … Continue reading
Welsh Rabbit with Radish Greens
You can admit it: the title of this blog post made you want to speak like Elmer Fudd. Because what’s better than a post about Welsh rabbit? A post about wascally Welsh wabbit with wadishes! Specifically, wadish gweens! You’re vewy, vewy welcome. … 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
Corn Meal-Crusted Soft-Shells Crabs
Do you like crab? Would you like crab even more if it was easier to eat? Do you like your food fried? If you answered “yes,” soft-shell crabs are for you! And from now until the end of summer is … Continue reading
Mascarpone-Polenta Cake with Rhubarb and Meyer Lemon
I wish that I was more of a baker. Unfortunately, my baking past is littered with all kinds of baking misfortunes: lumpy cakes, leaden cakes, cracked cakes, dry cakes, lopsided cakes, burned cakes, burned cakes with runny centers, runny cakes … Continue reading
