Reason For Not Eating Out #61: Because It’s Been 10 Years
Let's talk about the 10 Best Developments in Food in the Last Ten Years.
Miso-Marinated Salmon with Roasted Hakurei Turnips & Orange-Sake Butter
It's as good as it sounds.
Smoked Bluefish & Potato Salad
Good stuff for packing up as lunch.
Chilled Eggplant Soup
A blended slurry of summer veggies.
Beet and Melon Salad (& A Lesson on Losing)
A refreshingly good duo.
Chilled Noodles with Spicy Eggplant and Cucumber Salad
A cool, hot slurp for summer days.
Not Green Papaya (Broccoli Stem) Salad
Instead of hunting down green papaya, you can make a pretty darn refreshing salad using a commonly wasted byproduct, broccoli stems.
Baby Artichokes with Nectarines & Lime Butter
How not to choke on a 'choke? Get baby ones.

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Reason For Not Eating Out #61: Because It’s Been 10 Years
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This month marks ten years since I’ve been writing this blog. Ten years of scribbling, cooking and ranting about not eating out. 607 original recipes, 60+ Reasons For Not Eating Out, scores of profiles, ruminations and home-cooking events totaling 971 posts. Dozens of Huffington Posts and writings elsewhere. Two books. And seven years and 279 episodes of podcasts on Heritage Radio Network. It’s been 10 years. Read More

Chicken and Eggplant Stir-Fry with Spicy Black Bean Sauce
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I remember when eggplant, like portobello mushrooms, was more or less encountered as a substitution for meat. This often occurs in dishes like eggplant parm, deep-fried so as to give it more texture, or when smothered in sauces, like a thick curry, obscuring the quivering, greyish-purple stuff that it is. But I think eggplant is great when prepared with some meat, as its spongey flesh absorbs flavors readily, making it easy to use less... Read More

How to Make Preserved Lemons
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Here’s a preview to a much more delicious post to come, one that actually uses the preserved lemons in a recipe. But it’s always nice to dig deeper into the ingredients of a recipe, especially when they might seem exotic and elusive at first. If you’ve ever tried Moroccan food, you’ve probably come across this singular ingredient in a tagine with chicken. I’ve made many renditions of the dish... Read More

Golden Beet and Cucumber Salad with Toasted Spices, Hummus and Pita
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Summer’s a good time for a ‘mezze meal.’ With so many vegetables in season, you can easily pull together a colorful assortment of stuff to dip and mix from a plate with pita. This isn’t a very elaborate version of what that could be—try a colorful assortment of lots of salads and sides for a casual dinner party—but it hits the spot, and fills you up in all the right... Read More

Zucchini and Feta Tart
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Zucchini and other summer squashes are truly versatile veggies. But I rarely think of baking them—perhaps due to the scorching heat when they’re in season locally. While some baked goods seem invented to hide the stuff rather than celebrate it (zucchini “bread”?) you can really get your fill on its flavor by slicing into layers upon layers of zucchini inside this savory tart’s shell. Its texture becomes something almost like... Read More

Fresh Mozzarella with Rainbow Chard, Pinenuts and Pickled Swiss Chard Stems
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You don’t have to have ripe, juicy tomatoes and basil leaves to enjoy some slices of fresh mozzarella on a plate. The classic combination (known as Caprese salad) is not overrated by any means, but if your crisper drawer is bursting with greens instead of tomatoes since your early-summer CSA began (or if you just want to sneak more greens into your diet, noble you), then you can play up this... Read More

Reason For Not Eating Out #60: Solving the Puzzle of ‘What If You Don’t Have An Amazing Protein?’
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We live in blessed times. I mean, seasonally. It’s late-spring, and we have things popping out of plants that are incredible and edible (and not edible, but fragrantly incredible, like wild lilacs, too). I recently had the plum privilege of being a judge for a cookoff held by GrowNYC, where I got to observe the making of, taste the outcome of, and help decide the winner of two very... Read More

Strawberry Toast with Farmer Cheese, Mint & Hot Honey
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Here’s an ode to strawberries: Why have I seen you more often than not so tarted up—doused in granular glitter, softened to sweet paste, or masquerading as a flavor to something which you are not? This, my red friend, is ridicule. You’re too good for that; you have nothing to hide. Read More