There’s nothing that spells cute to me more than a bunch of baby bok choy. The tenderest and most mild of cabbages, the contrast between leafy green parts and white stems has never been more appealing. When boiled, the fibrous whites turn translucent and practically melt in your mouth. The greens hold true to their [...]

Last winter, I thought I had perfected my meatloaf recipe. Although we’ve been having unusually warm weather in New York this week, I was more than ready to pull it out, this time in a more delicate fashion. It’s an easy dish to make since almost everything in it is essentials from your kitchen that [...]

I’d like to pause briefly for a political moment. As we all know, this week has been immensely significant for the Democratic Party and for Bush opposers, rippling throughout the world. Never have I gotten so many mass emails from Moveon.org since the weeks leading up to Election 2004. There’s a local Moveon.org organized party [...]

I recently stumbled upon a site called FoodCandy.com, “where foodies meet.” We can all look back a mere few years ago and recall the humble beginnings of a site called Myspace, which targeted a younger crowd than existing networking sites. Before it took over the world of music, film, and young(ish) people in general. FoodCandy [...]

Why doesn’t New York come up with nice food store mascots like South Carolina? This logo is so cute, I can’t stand it. Here, I’m stuck with “Associated” or “Key Food” or “C-Town.” Even the fancy grocery stores and organic ones don’t have cartoon characters ripped off of Disney like South Carolina does.

I’m trying out the Retro Recipe Challenge Fall Favorites competition, just as I was in the mood to make something savory, spicy, and prepared in that ever-so-homey style, a casserole.

Sam and Richard had me over on Thursday for some hot toddys and sweets in honor of Day of the Dead. Or night of the dead? It was about 10:30 p.m. when I got there. The drink of choice was toasty hot chocolate made with Mexican dark chocolate and Kalhua.

The other day I had a not-too-satisfying experiment with eggplant, making a curry with whatever spices I possessed on my shelf that might combine in a pungent taste. It made me want to try another underused vegetable, but this time get the flavor right.