The way it works in our house is that I leave the recipe for whatever I am making for dinner sitting conspicuously on the kitchen counter. It’s the first thing Andrew sees when he gets home and walks into the kitchen. The only advance warning…
My Meaty Patty Melt, the recipe is linked here. From my very first taste of a Patty Melt, I was hooked. Cheese-y, Onion-y, Buttery and of course Meaty, the earthy odor of Rye bread rises from the crisp package of ingredients that seem meant…
The man himself, Daniel Boulud Who doesn’t love Daniel Boulud? His restaurants are on everyone’s New York Top 10 list from Daniel to DBGB on the Bowery, of all places. I have a particular soft spot for his Bar Boulud, across from Lincoln Center and…
“Zoodles” Pappardelle made from Zucchini The summer season may be over but summer’s not. And for the next several weeks the farm stands will be brimming with great produce. Fall is actually a fairly long growing season and really only ends with the first frost. …
I have been a fan of Tyler Florence for years. There are no fewer than 11 of his recipes on Chewing the Fat. His cookbook, “Tyler’s Ultimate” (Clarkson-Potter 2006) is among the most dog-eared in our collection. When Chef Florence…
Shrimp is far and away the popular seafood in the country and has been for at least the last 10 years. Nothing comes remotely close to per capita shrimp consumption which hit 3.6 lbs. last year. Just for comparison, salmon catapulted…
Melissa Clark Before you turn the page on this wonderful dish, let me assure that those dried-out and dreadful anchovies that someone left atop your last Caesar Salad are not at work here. Instead, these flavor makers are worth a great deal more than their…
Food Trends are an annual pursuit for everyone from Bon Appetit to the BBC. The list that intrigued me most, however, came from Pinterest, the on-line picture sharing site where anyone, anywhere can post any image at all that interests them. “Food” makes up…
Last summer, in the course of one week, I saw three recipes posted for an identical dish. Authored by Martha Stewart, it involved putting the entire contents of a pasta dinner into one pot and firing the stove up to create a meal that was…
The stalks of Brussels Sprouts made their appearance at the farm stand a couple of weeks ago. Because the weather here has been unusually warm, Brussels Sprouts seemed a little out of season. But with the temperatures falling, it was…
A few years ago, I got a call from a guest who was about two hours away from coming to dinner. He’d called to tell me that he and his new wife had become vegetarian. Quite frankly, my initial impulse was to continue cooking the…
Melissa Clark is one of my all-time favorite recipe makers. I look forward to her weekly columns in the Times one of which is called “A Good Appetite”. I sometimes think it also be called “Playing with Your Food” because Melissa…
Eric Rippert Recently, Andrew and I went to hear Eric Rippert, Fish Chef Extraordinaire and proprietor of the perennially four-starred Le Bernardin restaurant in New York. Chef Rippert appeared at a food forum at the YMHA hosted by Adam Gopnick of The New Yorker magazine. …
Richard Landau is a chef in Philadelphia at a vegetarian restaurant called “Vedge”. He and his wife, Katie Jacoby, are also authors of a cookbook by the same name (The Experiment 2013). In the run up to the book’s publication, Rich contributed this…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
