Whenever anyone asks me where they should eat in New York City, my first answer is Rosemary's. It's an Italian restaurant downtown that serves some of the best homemade pasta and focaccia I've ever tasted, along with local produce and pasture-raised meats. It's spacious as compared to most West Village (aka, my favorite eating neighborhood) restaurants with a comfortable yet sophisticated decor, including high ceilings, an exposed brick wall, and wooden tables and chairs. In the daytime, it's flooded with natural light via the floor-to-ceiling windows, while in the . . .
Rene and I had just spent a gorgeous day at the beach - complete with fried calamari and ice cream at our favorite ocean-view shack - and were driving back to the campground to start prepping a communal dinner with 20 or so of his closest Polish family friends. We stopped at a little farm-stand on the road to pick up some produce. I wasn't sure what I wanted to contribute to the meal, but seeing as it's been bright hot all day, we were in the mood for a salad. On the shelves, I saw some plump orange tomatoes, ripe peaches and fresh corn, side by side. I bagged up a few . . .
Whenever someone suggests bringing store-bought salsa to a party, my inner self shouts out a big “Noooo!”. Jarred salsa freaks me out. Why is it that something that’s supposed to be made from fresh vegetables can just sit there in a jar on a store shelf for months? How can those limp tomatoes and odd bits of tomato skin be remotely appetizing? And why does store-bought salsa always taste surprisingly sweet? A part of me wants to apologize for sounding like a snob, but I am not even sorry. And don’t get me started on packaged guacamole… *full body . . .
This past Monday I spent roughly four hours writing, cooking and photographing this recipe. Well, not exactly this recipe. I’ve been intrigued by savory pancakes lately and had a really specific version in mind. This fantasy pancake was sweet from sweet potatoes, funky from kimchi, and spiced with some of my favorite things, like garlic, ginger, scallions and soy sauce. It was ultimately topped with a runny egg and eaten with abandon. Mmm, food fantasies… anyone else have those? When I actually got to writing the recipe, I talked myself out of using sweet potatoes . . .
Holiday party appetizers don't have to be complicated. These oven-baked sweet potato wedges with a Buffalo-style blue cheese dip are sure to be a crowd-pleaser - and they're pretty healthy, too. Through extensive empirical research in my adult life (aka: talking with friends), I've arrived at the conclusion that while most people would love to host holiday parties at home, many are intimidated by the idea of cooking for others. But what people don't realize is that a get-together doesn't have to be a vision of Pier 1 perfection, and it definitely doesn't have to be . . .
As I sit here writing this post, it is 7 a.m. on a grey and rainy Monday morning in Brooklyn. It was still dark out up until a few minutes ago so it's safe to say that autumn vibes - the kind that make you want to listen to Radiohead - are in full swing. It's the time of year for our meals to become warmer, heartier, and more soul-satisfyinger. This recipe for stuffed portobellos from Rebecca Ffrench's Whole Protein Vegetarian (Countryman Press, 2016) is the perfect dinner idea for transitioning into fall. Rebecca and I met earlier this year through our work . . .
This sauteed cauliflower recipe is a side dish I've been cooking at home all summer long. It wasn't supposed to be a "blog recipe," but dammit it's good, and it deserves to be immortalized among the interwebs. As I'd just learned after doing a quick Google search, this is a riff of a traditional Italian antipasto dish of steamed cauliflower with tuna, capers, vinegar and olive oil. Mine is a bit different in that the cauliflower is sauteed, which gives it that coveted caramelization, and then steamed in the same skillet, which makes it a little more tender. Bonus . . .