Congee, you know what I mean? Except not. First, I’ll admit that this was not the most convenient meal to make on a weeknight–but it can be done. Just remember to pop the squash in the oven as soon as possible, then begin the rest of your preparation and cooking. That way it should be [...]

Vanessa, keeper of the wonderfully inventive veggie recipe vault Vanesscipes, gamely tagged me in blog tag: the Five Things You Didn’t Know About Me series. As if I didn’t already share too many stupid facts about myself on this site, allow me to dispel a number of things that you may or may not [...]

Just a friendly tip for all those who are dying to learn more about pickling from three of the best people around: check out Serious Eats this week (the most fun, informative and friendly site for those serious about noshing) for my story and you’ll see what this concoction is all about.
And have a great [...]

Winter was a good time for oxtails when I was growing up. My dad was fond of the Basque oxtail recipe in Jeff Smith’s The Frugal Gourmet on Our Immigrant Ancestors, a really good soupy dish perfect for sopping up with warm crusty bread. There wasn’t much meat on those starburst-shaped discs of bone; it [...]

My friend Sean, an avid cooker, served up one mean lamb and cranberry meat pie last weekend that he’d done a fair share of hunting for. Well, the lamb meat itself came from the Farmer’s Market in Fort Greene Park. But the hunt for the recipe was a twisted road. A few months ago he’d [...]

Warning: this post contains graphic images not suitable for children under 17
Who had time for Valentine’s Day in the middle of last week? Not I. I’m not the only person I know who’d opted to postpone Valentine’s Day to a more convenient night this year. But even though I had a long weekend, things kept [...]

At the festivities on Mott St. on Sunday

In celebration of “soup month” February and all the cold, soup-worthy weather we’ve been having recently, here’s my contribution to Soup’s On at A Veggie Venture.
It’s funny how much the texture of warm chickpeas can parallel that other vegetable commonly paired with leek in a soup–the potato. While leeks cook up insistently savory, the chickpea [...]

The other day my co-workers and I polished this off so quickly that I didn’t even get to snag a picture of the thing. The problem was, I didn’t think to take a picture of it; it was unexpectedly good. So good. Good good good good good. And good for you.
I had no such aspirations [...]

What am I going to do with you, good-looking?

How do I treat myself? Let me count the ways. Trudging my way from the camp of the kitchen toy have nots to the enviable haves, this week I made a soaring leap with the purchase of a double-pronged sword—er, blade: this Cuisinart food processor and blender.