After not making fresh pasta for a month because we were traveling, to say I was eager to get back at it is an understatement. Whether we were actually out of town on a Sunday or we were about to hit the road on a Monday morning, it seemed silly to make a full batch…
Category: fruit
Alton Brown’s The General’s Fried Chicken with Michael’s hot sauce pickles and green papaya and mango slaw.
Growing up, the only time I’d ever eat fried chicken was the Maryland fried chicken that was usually part of the platter I’d order at Phillips down in Ocean City. I remember it being really good, but because it was something I ate so seldomly, it wasn’t something that I had a strong emotional tie…
A tale of two tomato salads: cherry tomato and red plum salad with Meyer lemon and almond vinaigrette, and Catalan Food’s peach and tomato salad with goat cheese.
July felt interminable to me, and I think that’s because we haven’t done anything aside from eating out a handful of Friday evenings, taking the water taxi to check out the new Whole Foods location, and traveling to PA for our nephews’ birthdays. I still have four books left in my cookbook project, and I’ve…
Eric Ripert’s California Bee Sting from Avec Eric.
Every once in a while I find myself feeling the urge to bring out my fancy rocks glasses that I inherited from my grandmother when we cleaned out her house years ago. They belonged originally to my great-great aunt who sponsored my grandmother’s emigration to the U.S. from Ireland, and they always stood in a…
Boqueria’s sangría de vino rosado, or: what I did with my summer produce, drinks edition.
Not long after we moved to Stamford from New York, I planned to do this whole tapas crawl around Manhattan, and as I’ve implied in this post over at Maps of Fun, it was kind of a disaster because, like, half of the places we went to either were not open until later in the…
Tomato salad with chili, black pepper, and cardamom from Madcapra’s via Cherry Bombe issue no. 7.
Recently The Kitchen Witch posted about how she likes to seduce late spring/early summer tomatoes by making punchy vinaigrettes, and her Kalamata olive one would be pretty fabulous if I liked olives more. But it reminded me of a recipe I had earmarked in the most recent issue of Cherry Bombe magazine in which you make…
The Carousel Bar’s Dome Patrol cocktail.
One thing I really, really wanted to do on our New Orleans trip was to get some inspiration from any and all of the places we visited. I had my trusty small Moleskine on me at all times along with a pen to jot down things I observed, but perhaps one of the best things…
Dark plum syrup, figs with honey, and charred herb and tomato salad.
Labor Day weekend is almost here, and while some may be celebrating because their kids are back in school, I’m celebrating because it’s definitely the best time of year for produce. Tomatoes are hitting their peak, stone fruits are flourishing, and some of those early autumn treats are starting to trickle into stores and farmers…
4.16.12: dessert (fresh orange juice with strawberries/zumo de naranja con fresas)
T.S. Eliot had it right: while April carries the promise of spring and teases us with ramps and morels and other ephemeral delights, we’re still stuck with some of the least inspiring fruits of the year as lamented recently by my friend Kitchen Witch. Yes, we still have citrus since the growing season for many…
The Manhattan [food] Project 