Few things make me as nostalgic for New York like the Grand Central Oyster Bar. Especially when we lived in Stamford and would take the train into the city, we’d often stop on our way back for a couple of beers and a dozen oysters, usually selecting a few East and West coast selections from…
Category: food
Padma Lakshmi’s sweet and sour shrimp with cherry tomatoes from Cherry Bombe: The Cookbook and her new show Taste the Nation, worth watching right now.
A very long time ago, back when we lived in New Haven, day trips to Manhattan were a pretty regular occurrence for us. One of these trips included good friends of ours and we spent the day visiting the MoMA, doing a little shopping at Barney’s New York, getting a drink at L’Orange Bleu…
Tagliolini with Meyer lemon, as inspired by the now-defunct Franny’s.
It feels weird to be talking about Meyer lemons in July given that they are a citrus fruit so closely attributed to the winter and being one of the few upsides of the colder winter months, but there’s actually a really good reason for why you can still spot them in stores. Ten years ago,…
Tiradito of red snapper with Korean chive, ginger, and garlic scape pesto along with radishes and avocado.
Welp, it’s summer, all right. This of course means that we formally bid farewell to our Baking Steel and homemade for the next few months and say hello to all things raw and delicious. We really do eat an absurd amount of raw fish during the summer, and I have a feeling that this year…
Cajun Shrimp Deviled Eggs via Seasoned To Taste; or, the deviled eggs that will make you the MVP of any cookout or potluck.
Something that not many people know about me is that I really, really like deviled eggs. Whenever we’d go to Dinosaur Barbecue I’d order a few pieces to go along with our wings, and when I had the chance to get the roe-topped eggs at Yardbird that were sumptuously featured on Anthony Bourdain’s Miami Parts…
Making sous vide blackberry cordial.
Since my immersion circulator joined our coterie of kitchen gadgets, I’ve made quite a few infusions with it, from Alton Brown’s fennel cordial, homemade not-actually Grand Mariner, allspice dram, and a raspberry cordial taken straight from the Anova Culinary website. AB’s fennel cordial was exactly as I expected–complex with lots of different anise notes at…
Alton Brown’s chicken parm is my favorite way to eat chicken breast.
There’s a dearth of chicken breast recipes on this blog for one very simple reason: I don’t like chicken breast very much. I’ll have some as part of a whole roasted chicken, but even then–Michael is the one who usually eats those during the week as part of his lunches. Give me chicken thighs and…
Hugh Acheson’s sous vide pork belly with herb citrus salad and a tribute to Sous Vide: Better Home Cooking.
I’ve sung the praises of our immersion circulator, using it to rapidly infuse liquors and to slow-poach eggs, but it’s time to talk about the sheer versatility of this cooking method. Since we’ve been encouraged to stay at home as much as possible, we’ve been putting our IC through its paces. In the first couple…
Pantry (and wallet) friendly salads in the time of a pandemic: simple Basque salad and orange-mint salad.
We may have joked around here (and our Instagram stories) that we’re enjoying our carbs during our self-isolation–and we are, I assure you–that doesn’t mean that we’re eating our vegetables too. I sang the praises of seaweed salad a few weeks ago, and I’d like to add to that discourse by adding two more salads…
Garganelli Aromàtiques, as interpreted from La Pasta Per Als Catalans.
A small part of my cookbook collection comprises books that I’ve gotten while traveling abroad; this started with our honeymoon in Piemonte nearly 12 years ago and has since grown to include several cookbooks on Catalan and Basque cooking. Our most recent trip in 2018 yielded my largest haul in that I got all of…
