Here’s Lookin’ at You Cook: Bob McClure

posted in: Profiles | 8

For my first Here’s Lookin’ at You Cook profile I had the lucky opportunity of dining with the multi-talented actor, writer, and home chef Bob McClure. You might recognize him from the critically acclaimed online TV show, The Burg, but you might be even more interested in his critically acclaimed family-owned pickle line, McClure’s Pickles. The kitchen of the well lived-in Williamsburg apartment that Bob shares with a roommate has all the tell-tale signs of tinkering: food processors and blenders … Read More

Mango Coconut Sticky Rice Dessert Cups

posted in: Desserts, Recipes | 12

Not only do I not know how to make desserts, but tonight I’m faced with the task of making dessert for a vegan friend of mine, who’s having me over for dinner with her boyfriend. I did some brief scouring of vegan dessert recipes online and decided pretty early on that instead of all that substituting eggs and milk business, I was going to make something involving coconut milk, and probably Thai. I’d originally thought of Chinese dim sum coconut … Read More

Chicken and Asparagus Stir Fry

This stir fry is just a really light, simple dish that you can make with any combination of ingredients.  I would normally use chopped scallions instead of a sliced yellow onion, but I didn’t have any left.  The sweetness of the regular onion, though, made up for a dash of sugar in the seasoning I may have added.  I kept the flavors toned down because asparagus has such a fragile, light flavor–it was almost too simple that I’d wished I’d had a fresh … Read More

The Way to Shop

posted in: Ruminations | 6

I meant to mention this cute article that was in the NY Times a week or so ago called “In Search of Grocery Gems.”  In it, the author Julia Moskin discourses on a full cart-sized selection of packaged food products, finding most of them to be unsatisfactory, unhealthy, but a few of them, “gems.”  Moskin does an admirable job of filtering out items with high fructose corn syrup and dismissing them–some surprising culprits including most of the cracker shelf.  The items that she applauds, however, such … Read More

The Last Barbecue of the Summer

posted in: Ruminations | 10

My friends Richard and Sam are my only local friends whose apartment has an actual yard with grass, a pretty spacious one, too. So naturally, they host barbecues all summer long. The last one I went to I was so busy preparing not one but two trays of homemade dumplings–veggie ones and pork–that I ended up getting there late, tired, and in the middle of a hot July, not even hungry. This weekend, I brought to their place the least … Read More

Green Salad with Baby Red Potatoes, Bacon, Shaved Smoked Cheddar, and Onion with Lemon Vinaigrette

posted in: Recipes, Sides & Salads | 2

  I suspect that the title is long enough for readers to come to their own conclusions about this recipe, but even so, I’m going to blab.  Chilled red potatoes are my new croutons.  They have this ever-so-subtly satisfying pop when your teeth break into their skins, and taste even more earthy and mildly creamy when cold.  Remember how much you liked the cold potato salad at all those barbecues in the summer that you filled yourself up with it before you got to … Read More

Plain Old Fried Rice with Five-Spice Tofu

posted in: Grains, Recipes, vegetarian | 11

I almost winced when reading an “Asian” (fusion, I guess) recipe in a major glossy magazine that called for a Noah’s Ark full of ingredients from all across the world. It was a pork recipe, and just the notion of using fish sauce and Chinese black bean sauce in combination was enough to make my stomach turn, let alone calling for more than three tablespoons of fish sauce period. But the fact that the recipe also included hoisin sauce, sesame … Read More

Hanger Steak with Portobellos

Cooking for one is something that I struggle with on a daily basis, and the impracticality of it is a major reason why single people around my age eat out all of the time. I’m not going to lie and say that it isn’t a big load of work to make something elaborate for just one night, for one person, and then get creative with the leftovers and ingredients not used. Or the time-consuming aspect of it. Think of all … Read More

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