Fried Artichoke Hearts with Blood Oranges & Olives

Love is hard. It requires a lot of work, patience, and determination. So is rendering a whole, fresh artichoke into some palatable form. But when you really work at it, give it your best, the artichoke can be a delicious surprise — much more than edible, it’s a tiny miracle of complexity and unique charm. So is a relationship after it’s weathered a few storms. Once you peel back all the fuss and layers of each, you’ll find that all … Read More

Warm Potato Salad with Tomatoes, Olives & Garlic Scapes

I’ve been hearing the term “warm salad” being tossed around a lot lately, and feel it might be a new menu buzzword. Perhaps it inspires curiosity, still carries an unlikeliness that hasn’t been as indoctrinated into our culture as, say, “chilled soup.” Sometimes it makes perfect sense (roasted beets, dressed in a light vinaigrette), other times, seems more of a stretch (sorry, sauteed vegetables are just that). I’ve used the term for this dish because of its middle-road temperature. The … Read More

Pasta with Chicken, Asparagus, Grape Tomatoes and Olives

Food that looks as good as a summer’s evening. And it almost was, after the temperature reached seventy degrees this Saturday in New York. I put on a light sweater and headed outside, with the tune from Amelie in my head as I strolled over to Fort Greene Park, thinking of the scene about the man who buys a chicken every day and cooks it with great care and tenderness, savoring the moment he bites into the oysters. I had … Read More