Do you ever edit yourself, after something’s been said and done? After you’ve cleaned off a meal that you enjoyed to its fullest, then start believing that it wasn’t all that it could be? I have this compulsive habit sometimes, and right now I’m really wishing that I’d scattered crisp red onion across this dish, like slivers of orchid petals. And maybe pinched speckles of Maldon sea salt and black pepper on top of those tomatoes and lettuces, and–eh… it … Read More
Just another fun way to serve up eggplant, fresh and simple. Because it’s got to be cooked, eggplant tends to get weighed down in heavier preparations — parm, or an Asian stir-fry with lots of gloppy brown sauce. But I love just roasting a skinny eggplant half, face down like a spear, and eating it straight-up like that afterwards, soft and gooey inside. This was more or less what I did for cooking demonstrations two weekends ago at New York … Read More
We’ve officially reached the “too hot to cook” threshold in NYC. Or for frequent home cooks, too hot to eat anything that isn’t cooked, and then chilled. Does cold food automatically equate a salad? I don’t know. If you have hot string beans, blanched and drizzled with olive oil, you don’t call it a salad. But if it’s the same thing cold, it’s a green bean salad. I fear this argument has no consequence, but to prove some state of heat-stricken delirium.
Here thee, it’s another alternative to mayonnaise in one of your favorite summertime side dishes. What have I got against mayonnaise, you might be wondering? Not a whole lot. I like the old may-o. It’s one of the mother sauces of French cuisine, so nobody can argue that it deserves respect. But this potato and fresh tomato salad has none of it. Yet it’s perplexingly rich and refreshing at the same time. Savory and sweet. Summery and wintery. Potatoey and … Read More