I’ve been seeing a lot of folks drinking green smoothies these days. By folks, I mean women, for the most part, and those living in NYC, by geographical default, and, in particular, again by sheer observational default, those coming from and going to their offices for a morning or midday pick-me-up-instead-of-coffee. So I feel a sort of social pressure being of this class to partake in green smoothies (or juicies), too. But I prefer to eat, not drink, my greens. … Read More
It didn’t take too long to come up with another way to playfully serve up asparagus: it’s a new finger-food party snack! These little doodads of spring goodness won’t trick you into eating something you weren’t suspecting — at first glance, with their evergreen tips sticking out, the asparagus give themselves away. They might be a laughably sorry substitute for “pigs” in these blankets, but asparagus with a buttery crust has its charms. And I’ll take anything that makes a … Read More
I love the idea of popping a whole fish in the oven, to roast until sizzling sounds are heard, and the flesh is juicy and opaque. But I don’t love the idea of just plunking the whole fish down on a baking sheet, as it’ll stick to the pan, becoming slimy and weird. The fish’s natural juices will get totally wasted while cooking, spilling onto the abyss of a blank sheetpan that you’ll have to scrub well soon. So I … Read More
Grilled asparagus is such a pure, seasonal delight it really needs little embellishment to serve. But if you want to round it out to a light meal, here’s an easy and healthful way. I went Middle Eastern with the accoutrements for this dish, blending up a creamy red lentil base and lavishing it with some tangy yogurt, fresh mint and lemon. Combined with some char on the asparagus, it’s both cooling and savory, a satisfying snack indeed.
Why settle for sad tomatoes shipped in from somewhere it wasn’t ripened on the vine just because you’re craving a sandwich? We all love a juicy slab of beefsteak tomato at its peak of flavor on bread, but it ain’t going to happen in the spring. Fortunately, there are plenty of ingredients in their prime now, and with a little imagination — and acceptance — you may just forget the bloated, blood-red things even exist.
I go away for one week and return to find that, not only have asparagus made their annual arrival in local markets, but everyone’s had more than their share of it already. “I’ve eaten asparagus for the past four days,” moaned a friend at the Grand Army Plaza Greenmarket Saturday. “I’m over it.” Well, I have some catching up to do, so rather than dawdle on an elaborate preparation of it, whipped up this quick, ridiculously easy go-to favorite of … Read More
I had a hell of an eating weekend. I spent most of Memorial Day lazing on Prospect Park’s great lawn, soaking in sun and smoke from the hibachi grill that friends had rolled in to char up several chickens and some good, marinated steak. The previous two days were spent celebrating my brother’s commencement in Providence, a family reunion filled with food outings each step of the way. My uncle determined, on our way back, that he was going to … Read More
This salad is so yummy it makes me want to throw up… so I can fill my belly with it again. Sorry for that unappetizing intro, but it really is something of a new phenomenon. All these weeks of waiting for spring asparagus have paid off handsomely. Not only are the asparagus crisp and slender, but it provided plenty of time to ruminate on how to make them shine.
There are a few famous bedfellows for asparagus, when cooking it simply as a side. One is Hollandaise sauce. Shaved parmesan and a poached egg a la Milanese tradition has very much taken root in restaurants here. A faction of moms only dress asparagus with grated, hard-boiled eggs, according to some friends. And not that everything hasn’t been wrapped with bacon, but a bundle of stalks secured with a strip has become quite notorious, too. Now, there are few things … Read More
Just because jalapenos haven’t ripened in these parts yet, and neither have tomatoes (unless you splurge for the hothouse types), doesn’t mean it’s nach-yo season for nachos. Or at least, that’s what the founders of Nachos NY think, year-round. And who am I to argue with that kind of authority? After a successful Guactacular Invitational, for which the site’s founders Lee and Rachel asked me to be one of the judges of ten guacamoles, they suggested we get in the … Read More