5 Alternative Gifts for the Food-Obsessed on Your List

posted in: Ruminations | 0

The holidays are supposed to be about throwing your hands up in the air and relaxing, but those weeks just beforehand are a frenzy of anxiety and anticipation. Some of this is very unfortunately caused by the lovely tradition of giving. As a co-worker made clear today (with “I haven’t even begun!”), holiday gifting can be a chore. But it doesn’t have to be. Especially if you’re a food-obsessed like me.

My Five Favorite Food Books of the Year

posted in: Ruminations | 2

It’s that time of the year to look back at the year. This Monday on my podcast Eat Your Words, I’ll be joined by two local foodies to discuss our favorite words on eating this year. That is, we’ll be rounding up our favorite food books from 2013. Since I promised my guests to provide them with my own short list before the show, I thought I’d go into what these picks are, and why I think they’re so great, beforehand. … Read More

We Are So Divorced From Nature Example 1: Moonlit Lavender

A large factor in my quest to cook more was getting acquainted with the basics. I would say “back to” the basics, but given that I was born in Brooklyn and grew up in New Jersey, I didn’t have too much experience with nature aside from cooking store-bought ingredients now and then. It seemed worthwhile — and agreeable enough — to get “down and dirty” by cooking from scratch for a while. But the seedling for this idea was that, … Read More

The Great Clambake

Of all the elaborate communal meals to make, there is one that should stand without question should you ever be on a private New England beach: the clambake. After a whole summer of firing up charcoal for barbecues on the stuffy, blackened rooftops of Brooklyn, eight friends and myself found ourselves in such a tranquil idyll last weekend. We did not miss the opportunity.

6 Cooling Recipes (that are no-sweat to cook)

posted in: Recipes, Ruminations | 3

It’s hot enough to cook a hamburger on a car’s hood. But that’s probably not the kind of food you need right now, in 100-degree heat. The weather has become brutal in NYC, and it’s easy to use that suffering as excuse to lax up on good eating habits. But if you eat a lot of warming, acid-forming, heavy or greasy foods, too, the heat will only get worse… internally.

An Heirloom Potato Primer

posted in: Ruminations | 5

Oh my gosh, the winter farmers market is getting smaller by the minute. There is barely any seasonal produce besides root vegetables and maple syrup. This, most post-jogging, baby-strolling, dog-walking, casually-shopping New Yorkers might assume, is not the greatest time to be scoping out the goods from the farmers’ bins. But actually, the scant selection of local produce makes me hungry to dig deeper into each one. And heck, I have more time than ever to do so without the … Read More

Ode to A Difficult Food: Black Radish

I brought these black radishes home from the market for the precise reason that they were so difficult to love. Do you have a friend or family member like that, who constantly seems to wage war with you in a bet to lose your loyalty? We have relationships with food all the time, believe it or not. Maybe you’ve been having an affair with the same chicken salad sandwich from that deli for weeks, and maybe you’ve long since parted … Read More

5 Tips On Making Food For the Masses

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The morning after superstorm Sandy swept through New York City, and the damage was being surveyed, I got hit with a serious cooking bug. I’m sure I’m not the only one. The storm’s aftermath has put many people in this region in dire circumstances comparable to those during the Dust Storm, with basic necessities such as food and shelter compromised for the past week. I saw people with pitchers draining out their cars on the cold, damp streets in Red … Read More

Plum Perfect: Share Your Favorite Shots on Capture

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The sugar plum fairy has certainly arrived for the season, and I’ve been eyeing so many types of plums at the markets lately. Like heirloom tomatoes, they come in all sorts of shapes and sizes, each bursting with not-too-sweet juice. But what to make with these fetching stone fruit? As I come up with ideas, I wanted to invite readers to share their own photos of the same ingredient on a new app called Capture.

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