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
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 ketchup as a kid. This does not sound very appetizing, I … Read More
I’ve been trying to perfect this recipe for a while. Not so much a recipe, but the technique to a perfect fish sandwich. What type of fish to use? How to batter and fry the fillets? What to serve on it? Well, each of the three variations made over the last three Saturdays were all pretty darn good, regardless. It’s a fish sandwich, with fresh toppings. What can go wrong?
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.
Even when you’re put up to a task, the most personal, creative and rewarding results can follow. Bear that in mind the next time your roommate asks you to pick up the living room (maybe it could use those cute new throw pillows you’ve been eyeing). When Amanda at the popular Park Slope site with an expletive in the name asked me to take on a cooking challenge, I thought, that’s the last thing I need now — a chore. … Read More
Mackerel is like the kid who gets picked to be on the team last. Outside of Japanese cuisine, it doesn’t get much respect. The poor things are canned more often than not, commonly smoked or cured (this is also because it must be eaten only very fresh), and considered too fishy-tasting and unimpressive in size. You won’t see it on the menu of too many restaurants, roasted or grilled as is. But when eating in, you get to be captain … Read More