How to Make Preserved Lemons
Turns out it only takes a mason jar and some salt to make preserved lemons—and a bit of time to let it ferment.
Summer Squash "Risotto" with Bacon & Shallot
No grains, but you can always stir in an extra pat of butter or parm to give it a creamier sauce.
Fried Green Eggplant with Peach Salsa
Eggplants come in many heirloom colors. Add some more with a refreshing topping.
Not Green Papaya (Broccoli Stem) Salad
Instead of hunting down green papaya, you can make a pretty darn refreshing salad using a commonly wasted byproduct, broccoli stems.
Baby Artichokes with Nectarines & Lime Butter
How not to choke on a 'choke? Get baby ones.
Roasted Eggplant & Chipotle Dip
Blackened eggplant skin crust and smoked jalapeno makes this summer dip extra smoky & savory.
Golden Beet and Cucumber Salad with Toasted Spices, Hummus & Pita
Toasting a few dry spices are a good way to "wake up" any dish.
Cold Noodles with Spicy Eggplant and Cucumber Salad
A cool, hot slurp for summer days.

Latest Blog Posts

How to Make Preserved Lemons
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Here’s a preview to a much more delicious post to come, one that actually uses the preserved lemons in a recipe. But it’s always nice to dig deeper into the ingredients of a recipe, especially when they might seem exotic and elusive at first. If you’ve ever tried Moroccan food, you’ve probably come across this singular ingredient in a tagine with chicken. I’ve made many renditions of the dish... Read More

Golden Beet and Cucumber Salad with Toasted Spices, Hummus and Pita
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Summer’s a good time for a ‘mezze meal.’ With so many vegetables in season, you can easily pull together a colorful assortment of stuff to dip and mix from a plate with pita. This isn’t a very elaborate version of what that could be—try a colorful assortment of lots of salads and sides for a casual dinner party—but it hits the spot, and fills you up in all the right... Read More

Zucchini and Feta Tart
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Zucchini and other summer squashes are truly versatile veggies. But I rarely think of baking them—perhaps due to the scorching heat when they’re in season locally. While some baked goods seem invented to hide the stuff rather than celebrate it (zucchini “bread”?) you can really get your fill on its flavor by slicing into layers upon layers of zucchini inside this savory tart’s shell. Its texture becomes something almost like... Read More

Fresh Mozzarella with Rainbow Chard, Pinenuts and Pickled Swiss Chard Stems
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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... Read More

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

Strawberry Toast with Farmer Cheese, Mint & Hot Honey
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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. Read More

Chilled Soba Noodles with Peanut Sauce and Shredded Chicken
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Summer comes as a sudden burst in New York City, a gushing declaration of heat, humidity and sun. Like a blast of fireworks or a Memorial Day hibachi grill, the heat is suddenly on for the long haul — no more stalling, sputtering, or beating around the bush. “Coffee” becomes cold brew; shoes become sandals; parties become barbecues; ramen becomes chilled noodles. This is science, and who am I to fight... Read More

Breaded Fish Milanese with Flowering Kale
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Breaded, frozen fish sticks were a fairly staple kids’ food in my time. (Are they still now?) Bland and inoffensive logs of cod, the ads for them always promised they’d be crispy, with an ethereal, ear-chattering canned crunch sound so elusive from any food, let alone fish. Short of this satisfaction, they always needed something — they needed some help — but I can recall only dipping the finger-shaped nuggets in... Read More