I’m taking Arthur’s advice this month and eating plenty of asparagus while they’re in season. In fact, I owe so much to the erudite and challenging wisdom he’s extended me that I had even considered blending this vegetable with strawberries (the other food he mentioned is best in June) in a salad, and took this idea for a good mental romp in the park, but ultimately, I chickened out on the big kid slide. For now.
It’s such an easy feat sometimes to find a combination that’s just miraculous — it hit your tastebuds perfectly, it quelled your bad mood dutifully, and it spaced you out for an hour after eating it as you thought about it again and again. By this point, we’ve all had it drilled in our heads that the best food is often made with the most simply prepared, fresh ingredients. Which in part makes your life simple, too, and when it … Read More
As I was celebrating the shameless drinking holiday oft misunderstood as Mexico’s Independence Day this weekend, I learned that a) Cinco de Mayo is not even terribly important in Mexico, and that b) it was mostly invented by American spring breakers crossing the border to get wasted, so says a friend who happens to be Mexican. So why is New York city, a far cry from Tijuana, also crazy for this holiday? Sure, there was a battle in Puebla, Mexico … Read More
Since the no-knead bread-off at the Brooklyn Kitchen last week, I haven’t been able to stop making bread. Thoughts of forging a foccacia from the technique, or elegant dinner rolls have been clouding my mind as well. At least one of those urges had been released the other night, when I tried to make a French baguette from the recipe. Knowing well enough that the bread needs to cook inside a dutch oven, or other large, covered vessel able to … Read More
I’d really like to tell you that this was a quick, fun and easy recipe that makes for a great snack to bring to parties or entertain with. But it wasn’t. It was really difficult and frustrating. Hopefully next time that won’t be the case with the experience and skills learned in the two or three hour-long process. I have a newfound respect for pizzas the size that they’re supposed to be. I’m always happy to put in some effort … Read More
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
Are every woman’s two best summer pals. The kind of friends you forget to call once the season’s over, and almost, regrettably, forget they exist by the time it starts over again. Then you call them like it’s their job to hang out with you, all at once. Poor young pickles and cold sesame noodles! You don’t ever bring them out with you unless you’re going to a barbeque. You are so very selfish.