Who will win the Super Bowl XLIX? I say Go, Ducks! No, that’s not being facetious; I’m a huge fan of the Super Bowl… parties, that is. Any opportunity to make and eat a lot of food with a lot of people is my kind of game. It doesn’t matter who plays, who wins, or who cries the loudest. But it does matter that the food is good, and plentiful. So this year I’m bringing the tacos, with a delectable duck … Read More
Sure, we’ve raved about it from restaurants, we may applaud its sustainability, and we may even have been to a backyard pig roast where we’ve dabbled in it ourselves. But are you ready to cook like a nose-to-tail chef? Then we’re looking for cooks like you to sign up for the I Like Pig Cook-Off at Jimmy’s No. 43 on January 31st. To celebrate the recent launch of the I Like Pig e-cookbook, based on the Pig Island food tasting events for … Read More
Someone recently asked me what the difference was between scalloped potatoes and potatoes au gratin. The best answer is that “scalloped” simply means that the potatoes are thinly sliced, as in discs. And “au gratin” means, roughly translated, “with grated things.” No, those grated things don’t have to be pieces of cheese, necessarily. It could be small, grainy crumbs of bread as well. Many French and Italian gratins don’t feature any cheese, but they are baked with crispy stuff atop … Read More
I wonder why egg salad hasn’t had a dramatic revival in recent years. With the re-embrace of eggs from a health perspective (not to mention its being an eggcelent protein for economy’s sake), it seems eggs can do no harm poached, fried, or hard-boiled on even the finest restaurant plates. But egg salad? Perhaps the pale-yellow deli standard could use a little perk.
What a chilly, rainy start to 2015 in New York. Yesterday found me stomping through the city in a sleeping bag-esque coat that collected flurries, hail, and splatters of freezing rain like moths around a flame. Alright, I guess the precipitation hit everyone else on the streets, too. But my fate seemed sealed toward making tomato soup when I got home–perhaps with toast, or grilled cheese.