Salmon is a true workhorse in the world of seafood.  It is on menus everywhere and seems to come from an endless number of places around the world.  On my most recent visit to the market to pick up the fish to make this…

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.  …

         Spring has been notable here for tempting us to believe it’s actually arrived. This is followed by plummeting temperatures the next day convincing us all it has not.  In New York City, you can count on the oddest collection of outfits this time of…

Sam Sifton  As fond as I am of the current food crew at The New York Times, I still miss Sam Sifton.  He was the Deputy Dining Editor in 2001 when he was almost instantly tapped to become the Dining Editor a position he held…

Cooking is often the most Zen activity of my day. Especially when I come across a recipe that is elegant in its simplicity, beautiful to look at as I am preparing it and finally, a wonderful experience when it is eaten.  This recipe, which came…

“Greek” Lamb with Orzo “Greek” Lamb with Oricchiette          Amanda (l.) and Merrill (r.) Food 52 is a food ‘community’ headed by Amanda Hesser and Merrill Stubbs.  Amanda is likely most famous from having edited the Essential New York Times Cookbook, the 2010 revision of…

I love a recipe with a past and this simple and satisfying Chicken dish is a prime example.  And it may be the only time when you can say you’re serving Chicken fit for an Emperor, in this case Napoleon.  There’s a myth attached to…

Brussels Sprouts in Winter on the North Fork of Long Island As a boy, I cannot think of a vegetable I detested quite as much at the Brussels Sprout.  These nasty little cabbages were about as appealing to me as damp pair of socks. I…

         Cutting down on carbs is likely the fastest way to lose weight. Candidly, cutting down on alcohol is likely even faster but since that is not going to happen, I’ll stick with cutting carbs.  But anyone who has ever lived in Italy–never mind lived,…

Scott Conant, Chef and Pasta Tester             After I’d made this dish, it came as no surprise to learn that Food and Wine had named it one of 10 Best Pasta dishes when it first appeared in 2010.  Judging the 10…

Judging from the popularity of James Beard’s recipe for Roast Beef Hash, which has had 3801 pageviews, and that of Ina Garten’s Chicken Hash at 682, Hash has a special place on the tables of our readers.   It certainly is at our house.  Unfortunately, one of…

          We should all eat more fish.  Further down the page you’ll find a list of eight reasons why. But there seem to be an equal number of reasons people do not.  I was talking to my friend Barbara, an Ohio native,…

         There are certain recipes I obsess over.  I have folder marked “Re-Visit” and in it there must be at least five recipes for baked pasta dishes.  They all are fundamentally the same.  The pasta is cooked and then a sauce is mixed into it,…

Kristi          My friend Kristi is something else.  She lives in Dallas where she runs her own business finding “real people” for clients in Advertising and Marketing. She’s the best in the business so she’s in perpetual motion.  She travels all over the place for her…