Fresh Mozzarella with Rainbow Chard, Pinenuts and Pickled Swiss Chard Stems

You don’t have to have ripe, juicy tomatoes and basil leaves to enjoy some slices of fresh mozzarella on a plate. The classic combination (known as Caprese salad) is not overrated by any means, but if your crisper drawer is bursting with greens instead of tomatoes since your early-summer CSA began (or if you just want to sneak more greens into your diet, noble you), then you can play up this concept anew.

Reason For Not Eating Out #60: Solving the Puzzle of ‘What If You Don’t Have An Amazing Protein?’

We live in blessed times. I mean, seasonally. It’s late-spring, and we have things popping out of plants that are incredible and edible (and not edible, but fragrantly incredible, like wild lilacs, too). I recently had the plum privilege of being a judge for a cookoff held by GrowNYC, where I got to observe the making of, taste the outcome of, and help decide the winner of two very excellent dishes prepared by local restaurant chefs. Held in partnership with … Read More

Strawberry Toast with Farmer Cheese, Mint & Hot Honey

Here’s an ode to strawberries: Why have I seen you more often than not so tarted up—doused in granular glitter, softened to sweet paste, or masquerading as a flavor to something which you are not? This, my red friend, is ridicule. You’re too good for that; you have nothing to hide.

Rhubarb Compote and Yogurt Parfait

This is something that I would eat every day if I could. But I can’t, because rhubarb is only around for such a short spell in spring. Isn’t that the law of scarcity, that you want something (only because?) there’s so little of it to go around?

Crispy-Roasted Asparagus and A Soft-Boiled Egg

Ever had a perfect Saturday where you did everything you had to do and still found time to do the fun things, too? Sometimes I compartmentalize my days into must-do’s and would-like-to’s: Responsibilities, commitments, eating, exercise, social events. One thing in that little list sits squarely in the middle—eating, because it can be taken both ways. If only doing laundry could moonlight as a recreational hobby.

Potato Salad with Pickled Ramps

Hello, ramp season. You know, after the six or eight years that everyone’s gotten excited about the wild spring allium, I have to say I am a little over the phenomenon that is pearly-pink bulbs resting pretty at the ends of long, flowy, green shoots. Of course I’m not. But I may be over their smell. Having carried a bunch of ramps (purchased at Union Square Greenmarket this past beautiful Saturday) for the entirety of an afternoon and evening as I schlepped … Read More

Shroom ‘n Grits

I’ve just returned from a week of eating and boozing in Mexico with five friends. There was a different taco to try at just about every hour of the day. I intend to throw a taco party very soon, to celebrate and exercise my own hand at the new flavors that so captivated us while they’re fresh in memory. But in the immediate aftermath of the trip, there was a group detox to do.

Crostini with Watermelon Radish, Ricotta and Mint

Yes, be a little twee sometimes — go ahead, I dare you. That time you splurged on a dear, felt hat that was so right for a horseback riding weekend in the country that you’ll never go on? With the kid gloves that go up to your elbows? That fancy little fetish for truffled sea salts in the cupboard? The extra emoji in a text to a crush? We can all push the cuteness of our character to the limits sometimes — and … Read More

Savory Mushroom Tart (with a Cool Ranch Doritos Crust)

posted in: Pies, Recipes, vegetarian | 2

Yeah, you heard right. We’re throwing out the pastry books and heading to the bodega—why? Because it was my friend Karol’s birthday last weekend. And—still—why? Because she requested specific foods for her potluck party menu, and one of them happened to be a mushroom tart. Another one was Cool Ranch Doritos.

Kale Salad with Garlicky Miso Lemon Dressing

I really want to call this a vegan, miso-based “Caesar” salad, but know that the powers of food purism would call this foul. No, it doesn’t have Romaine lettuce nor egg yolk, nor anchovies nor parmesan—but it does have a punchy piquancy that I’d equate with that of the classic dressing we know and love. And it was inspired by Caesar (salads, nothing Roman to look at here)—which are nowadays often found with the deeper-green brassica kale in place of lettuce—through … Read More

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