An old favorite takes on new flavors in just about 60 minutes Out here in the Hamptons, the day after Labor Day is called “Tumbleweed Tuesday”.  It is the day when the place completely clears out as everyone heads back to school and work. It…

Did you know it was National Nutrition Month?  Neither did I.  But as I was putting together this recipe, which is my own invention borrowed from several sources, one of my fellow recipe writers informed me.  In a holdover from Michelle Obama’s time in the…

What I love about this recipe, which is from Bon Appetit Magazine, is that it’s the perfect escape from winter.  The dish looks like it was made in high summer with its cherry tomatoes, pickled red onion and fistful of parsley leaves.  Then there’s the…

If you are a fan of “This Is Us”, the television phenomenon, you may have seen the episode leading up to this week’s Finale after the Super Bowl.  Last week, Jack and Rebecca were all prepared for Super Bowl Sunday.   I don’t know how…

Melissa Clark’s “Dinner. Changing the Game” (Clarkson Potter 2017) arrived just a little late.  The Instant Pot epidemic was fully underway and so this book took a back seat to her “Dinner in an Instant.75 modern recipes for your Pressure Cooker, Multi Cooker Instant Pot”…

In the Northeast, it has been below the freezing mark since Christmas Day. Literally dozens of records have been broken on an almost daily basis. Any thought of Spring is about as far away as April.   So I was taken aback when I saw a…

Are you familiar with Andrew Zimmern?  He’s hard to miss.  For the past 15 seasons, starting in 2005, “Bizaare Foods with Andrew Zimmern” has aired on The Travel Channel.  In over 100 episodes, Zimmern has been to 34 countries and 14 states in search of,…

The One-Skillet Dinner is a favorite of whoever draws kitchen clean-up.  And whoever is doing the cooking isn’t unhappy about it either.  Every ingredient that goes into the one pot flavors all the others.  Here we have a simple bone-in Pork Chop, a blank canvas…

         While we’re all anxiously awaiting Spring, Winter weather is still in our forecast.  Cold temperatures and Indian-inflected dishes seem made for each other.  This dish, which appeared in last month’s Bon Appetit, really drives that point home.  It’s a rich stew full of…

It’s easy to see why it is called Rainbow Chard I have significant lapses in my culinary adventures.  Before I made this perfect weeknight dinner with its amazing range of delicious tastes and textures, I had never cooked Chard.  I will not go so far…

            I can’t get enough of Fatty Crab www.fattycrab.com  2170Broadway (76th-77th St.)212-496-2722 for reservations or https://www.opentable.com/), the spinoff of the original West Village restaurant (634 Hudson Street, between Horatio and Gansevoort Sts., 212 352-3592 (No reservations are taken).             Now that it’s made the trek north…