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 3 hours ago
- Everyone come out tonight for last hurrah @TintoFinoVino ! You will be very missed. 3 hours ago
- @candyperfumeb0y Best feeling in the world! Enjoy it. Have a drink for me! 4 hours ago
- @candyperfumeb0y Congratulations, Thomas! So this is it? Nothing more to submit? 4 hours 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: winging it
I Made the Ratatouille from Ratatouille for My Students
Another semester has come and gone. At the end of each one, regardless what happens during the term, I am always overcome with wanting to hug each of my students and send them out into the world with a macaron. … Continue reading
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
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
♥ 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
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
Miso Awesome Cookies
For my first post of the new year, I am going to wrap up the remainder of business from the last: my Miso Awesome Cookies! Come to think of it, this post should actually be called: Dr. Daisy or: How … Continue reading
Update: Brooklyn Cookie Takedown 2012
Who’s so awesome? MISO AWESOME!!!!!!! My Takedown cookie entry was: white chocolate chips + white miso + wasabi peas + tamari almonds. Even though I didn’t win with that crazy combination, I had a great time and learned a lot … 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
Maple-Candied Bacon and Ancho Chili-Spiced Pecans in Maple-Bourbon Nougat
Today is another day of post-Sandy displacement. I have spent the morning plodding around my friend’s apartment in a trench coat because I didn’t bring a bathrobe with me and the mercury is dropping. “I know you have something underneath,” … Continue reading
Brooklyn Bacon Takedown Update: I Will Win Next Year!!!!!
Yes, dear Friends and Readers: I made an Maple-Candied Bacon and Ancho Chili-Spiced Roasted Pecans in Bourbon-Maple Nougat with a touch of Sea Salt and I lost! But I had a great time and met tons of people. Here’s to next … Continue reading
