Rhubarb Compote & Yogurt Parfait
Rhubarb makes up for its strangeness with its ease of preparing into something tasty.
Crispy-Roasted Asparagus With A Soft-Boiled Egg
How to make asparagus stalks golden-brown and crisp? The same way you do with Brussels sprouts.
Lemony Grits with Baby Carrots & Sage
Skip the shrimp for a flavorful, vegetable-focused version.
Chickpea Tomato Stew with Grilled Flowering Greens
Blossoming greens aren't typically thought of as food, and scrupulous gardeners will trim flowers from plants to keep them focused on growing leaves and fruits. But sometimes not.
Reason For Not Eating Out #59: For Creativity's Sake
Want to devote more time to creative thinking, doing and making? Try each night.
Cavatelli with Cranberry Beans & Pea Shoots
Sweet pea shoots and simple beans for a savory spring pasta dish.
Strawberries & Radishes with Parsley and Balsamic Vinegar
It's a spring strawberry-radish salad, no big deal.

Latest Blog Posts

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? Not only are rhubarbs scarce, they’re strange. Let’s dissect for a moment how strange they are. They’re not a fruit but are often... Read More

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. But it was such a perfect... Read More

Reason For Not Eating Out #59: For Creativity’s Sake
| |

I have a friend who takes classes on just about everything and anything that’s interesting in the world. Bollywood funk dancing? Sign her up. Grown-up pottery workshops? Let’s make a date of it! she says. She’s a typical New Yorker, Type-A personality, where every learning opportunity is seized, and funneled into bonding sessions with good friends, new date persons, or chances to connect with strangers. In short, she is totally awesome and... Read More

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)... Read More

Calamari Braised with White Wine, Tomatoes & Spinach
| |

Spring has been really snoozing on the job. Rather than bursting with cherry blossoms, the new season has only brought soggy, sort-of snow and below-freezing nights. This might be our latest bitch and moan as we bundle up in scarves on the subway each morning, but it’s actual, literal bad news for local orchards. Seems that peaches in Upstate New York may not make an appearance this summer, unless these... Read More

On Racism in Food
| |

Several years ago an ex-boyfriend’s mother offered to prepare the appetizer for a dinner I was cooking. Her dish, once assembled, was a salad. Yet it was unlike anything I’d ever seen. The top was sprinkled with stiff pegs of noodle and raw radish slices, and it smelled like sesame oil. I asked with genuine curiosity what was in the dressing and she fired off a strange list with... Read More

Tongue Tacos (Tacos de Lengua)
| |

The only way to get more comfortable with cooking a certain type of food is by cooking it. Maybe for some the challenge lies in steak, or a roast Thanksgiving turkey. Maybe you’re intimidated by cooking curries or poaching eggs. But maybe it’s something a little more… unsightly than that. Somehow, the nose-to-tail movement that has captivated chefs, butchers, and maybe some home cooks doesn’t seem especially big on cooking... 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... Read More