Have you done some spring cleaning of your old recipe ideas? I mean, turn over a new leaf in the way you see ingredients and process how you might prepare them? I’m always looking to evolve fro...
It’s not your ordinary side of peas, carrots and potatoes, but they go together just as well as always. Here, instead of your standard frozen peas, are a cache of just-in-season sugarsnap peas,...
Grilled asparagus is such a pure, seasonal delight it really needs little embellishment to serve. But if you want to round it out to a light meal, here’s an easy and healthful way. I went Middl...
My latest favorite way to eat my greens is in the Japanese style of ohitashi, which is to blanche, shock, squeeze out, and pour over with a soy sauce and dashi mixture. It’s an easy way to stoc...
There come times when you’ve just got to get out of dodge. But, if you’re like me, after maybe a day or two of this blissful relaxing and twiddling your fingers uselessly, creating knots ...
Why settle for sad tomatoes shipped in from somewhere it wasn’t ripened on the vine just because you’re craving a sandwich? We all love a juicy slab of beefsteak tomato at its peak of fla...
I go away for one week and return to find that, not only have asparagus made their annual arrival in local markets, but everyone’s had more than their share of it already. “I’ve eat...
Never pass up the chance to buy rhubarbs whenever you can. Even if you only have the means or capacity to get a few stalks. You don’t have to make a whole pie; and you can always put them up as...
What a delight to find zucchini so early in the season at the Greenmarket last weekend. There was just one small crate of them at Grand Army Plaza early in the morning, and I snagged two ripe ones wi...
Last weekend was the deadline for an essay contest held by the New York Times, which asked readers to answer in 600 words, “Why it’s ethical to eat meat.” I didn’t enter the c...
If you’re looking to scrape up a meal from seemingly nothing, here’s one way to really hit it out of the park. In fact, breadcrumbs really do need to be scraped, swept or otherwise salvag...
This was a strange idea, for sure. One the one hand, it’s a rich and satisfying, all-American summer party staple, and on the other, fiery-hot, exotic fare. My inspiration for this potato salad...
The best way to experience ramps — which are only available for a short window in early spring — is fresh and green as can possibly be. This wild onion, so beloved by foodies, might be th...
I’ll be the first to say that there is no risotto without rice. And a very starchy rice at that, such as Arborio, which thickens its cooking liquid like pudding. Whole grains such as spelt, whe...
I was enjoying the crisped bits of skin on a perfectly roasted chicken one day when it struck me: the salty, roasty, umami-rich flavor was almost like red miso. Why not try using this as a marinade n...
I love the combination of earthiness, creaminess and pungency in a European herring salad, where the pickled fish is tossed with chopped potatoes, hard-boiled eggs and beets. This combination, someti...
When no longer firm enough to enjoy fresh, bananas take on dramatic flavor that carries far. It’s like a second career as a lounge singer instead of receptionist. Pocked with brown age spots on...
I generally shy away from attempting to recreate dishes like chilled soba and sushi because they are perfection-oriented foods. The difference between really good sushi, for example, and so-so are al...
I was craving the coolness of some type of salad, now that it’s reached 68 degrees this early March in New York. Visions of cucumbers and fresh stone fruit danced in my head, but despite the wa...
“Unsightly” doesn’t do justice to the unattractiveness of this classic Punjabi dish. But I dare not go lower than that in descriptors, because it’s so delicious by contrast. T...
A crackly, crunchy, creamy custard with an unexpectedly nutty flavor is just what we needed to revive dessert time. You can’t go wrong with an old-fashioned, egg-based custard in any flavor ...
I was seeking advice for a gumbo I was to bring to a fundraiser cook-off last weekend. I’d wanted it to have lots of densely packed greens, like a traditional gumbo z’herbes, but also sea...
Blocks of tofu stir-fried in a spicy, thick sauce studded with sweet peas is a winter comfort food for me. It clears the sinuses, tickles the tastebuds and it’s wickedly quick to produce. I nev...
It’s very easy to hide a great deal of things in a pot of black beans. Good things, bad things, all kinds of things — and no one may notice. Cooked to a velvety sauce, with strange lumps ...
Does anyone remember “buddy burgers” from Burger King? I think that this retired menu item from the fast-food chain must have appeared sometime in the mid-to-late 1980s. As little kids, m...
This dish is inspired by the classic preparation of pizzoccheri, a tagliatelle-like pasta made with buckwheat flour from Tuscany. It’s commonly tossed with cooked potatoes and cabbage in a butt...
I can’t tell you how many times I’ve heard this said in the last month or so. Last weekend, it was a friend who boasted of her hummus. A week ago, it was thirty people who made macaroni a...
Sometimes a food becomes so iconic for one dish that it’s rarely seen in preparations otherwise. This is certainly the case for split peas, which I’ve seldom eaten, seen, heard about, nor...
I may never master the all-American macaroni and cheese myself. But after sampling some thirty best efforts of this dish at Brooklyn’s second Mac & Cheeze Takedown on Sunday, I may have som...
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