Why have I not been making gnocchi every day? It’s luscious, filling, delicious and much easier than rolling out pasta at home. A classic potato gnocchi is simply flour and boiled potato, but it takes a certain tool (ricer) and timing to make a fluffy mound of warm, moist potato to absorb the flour. While you can do this any time of the year, fresh fava beans in the pod are only in season locally right about now. These lovely beans … Read More
If you’re looking to scrape together a meal from seemingly nothing, here’s one way to really hit it out of the park. In fact, breadcrumbs really do need to be scraped, swept or otherwise salvaged from a scattered mess on the counter to do this dish right. Minced anchovies and garlic create a tasty olive oil infusion to coat the pasta with, and some spare greens like kale, or just a shower of fresh parsley for garnish, combine for a healthy … Read More
I generally shy away from attempting to recreate dishes like chilled soba and sushi because they are perfection-oriented foods. The difference between really good sushi, for example, and so-so are all in the minute details: how fresh the fish is, how expertly it was cut, how perfect the texture and the temperature of the rice was the moment it adhered to the fish and was served to you. It’s no wonder becoming a sushi master takes years of regimented training, … Read More
This dish is inspired by the classic preparation of pizzoccheri, a tagliatelle-like pasta made with buckwheat flour from Northern Italy. It’s commonly tossed with cooked potatoes and cabbage in a buttery, starchy cooking water-thickened sauce accented with grated cheese. It sounded like just my kind of dish, only getting my hands on pizzoccheri noodles this side of the pond, or making it, proved unwieldy.
I may never master the all-American macaroni and cheese myself. But after sampling some thirty best efforts of this dish at Brooklyn’s second Mac & Cheeze Takedown on Sunday, I may have some more clues. Mac and cheese is one of those quintessential home-cooked dishes (along with chili, the food that began the Takedown), meant to be shared by many and enjoyed by all. But as I wasn’t competing in this Takedown myself (I’d asked host Matt Timms to but … Read More
Chinese New Year is coming up this weekend — the Year of the Dragon is just upon us. Remembering a few good-luck foods for the holiday can be simple: anything long suffices for promoting “long life.” That includes noodles, which are traditionally served on New Year’s, often pan-fried. Make it as fancy as you want with additional ingredients, or as down-home and cheap as this one. With an assortment of healthy winter vegetables, it’s life-lengthening, in more ways than one.
Zucchini and summer squashes are so versatile, and so various in size, color and shape, that they’re endlessly fun to create with. From pattypan to eight ball-shaped globes of delicate flesh, we’ve come to see a lot more heirloom types of these over the last few years, thanks to farmers who’ve saved their seeds. This recipe can be made with any of them, sliced thinly and arranged in layers to stand in for lasagna sheets — and soak in all … Read More
It’s a great time to eat your greens. In my garden, the lettuces and stir-fry greens couldn’t be better, tender and succulent from so much rain. But the pea plants have been slow-going after a late sow, just beginning to blossom with white flowers and form tendrils that clasp onto the trellis. Luckily, more experienced farmers have done the wiser and are bringing their mature pods to the Greenmarket now.
Ah, ramps, crisp and delicate. Why all the hullaballoo about you? Well, your wildness cannot be disputed, nor your rarity, only appearing for a short span of spring. You’re leafy and long, with a curvaceous shape that stands out amongst the allium family, with their stick-figure shoots. Your green-to-purple palette has a pearly sheen, and you refuse to not look elegant tossed in any heap or pile. Gosh, I hope I’m not sexualizing the plant, but just saying, maybe that’s … Read More