If that isn’t the most fun food name to pronounce, I don’t know what is. Bibimbap is lots of fun to make, too. It simply means, “mixed rice” in Korean and it’s an everyday, meal-in-one-bowl. Any vegetables you have on hand will do; you can marinate some sliced meat and sautee it to add, too. Then you just assemble everything on the rice, add a dollop of spicy gochujang and an egg to pop. You can mix in a little … Read More
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
I know it’s suddenly summer in the city, and yesterday’s humidity prompted some to rev up the A/C already. But, like less fortunate others, I’ve come down with a rare case of spring allergies and can’t tell you how many times I’ve sneezed this morning. My inner food forecast told me it was time for some animal protein. Moo, you flexitarian, tea-drinking weakling!
I’ve heard there’s long waiting lists to become a member of many CSAs around the city. Park Slope’s is packed, Greenpoint-Williamsburg’s maxed out, and Crown Heights’s, new as of last year, filled up so early that another CSA sprouted up in South Crown Heights this year. So if you’re on one of those lists, here’s some good news. Many CSAs in New York City still need members this season, and I dare say, you need to get in on this … Read More
Make no mistake: food is trend-oriented. Each region has its own fixations; we recycle them once they’re in season each year, and other times, toss them out to make way for newer trends. It’s a monkey-see, monkey-eat philosophy, and one thing that’s been made abundantly clear to me these past few years is that an unassuming, often-wild allium called ramps is definitely in, around here.
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
Just a year ago, I was the only kid at the SXSW Interactive conference without a smart phone; I wasn’t on Twitter; I rode a rusty bike to get around (at least until the chain broke), and I didn’t bother to bring my six-year-old PC laptop with me there, or anywhere, because it didn’t work unless it was plugged directly into an outlet. My philosophy was, “If it ain’t broke don’t replace it,” and my pride, making the best of … Read More
Two ingredients thought to be past their prime — the broccoli plant, once it’s gone to flower, and bread, a few days since baking — revitalized. I do love using up food scraps. This recipe came after a few rounds of making really good bread pudding. Could anyone have conceived of a better way to use stale bread than that? I wondered. Then I began to think of French toast, and how custardy and warm the centers of those thick … Read More
Skip the lines at the movie theater. Screw the trans fat-popped corn and jumbo packs of Junior Mints. Try this, once, if you’ve never done it before: hold a movie screening in your home, and have your friends and yourself make the refreshments. And what better time to do that than this Wednesday, because it’s the PBS broadcast of Food, Inc. That’s right, screw the DVD rental and cable, too — as long as you have an oldschool antenna on … Read More
I’m not on a raw food diet; but my oven would have me that way. It won’t fire up, for mysterious reasons, and I seem to miss the mechanic at my building every time he comes by. So what was going to be a simple side dish of roasted root vegetables — just carrots and parsnips — turned out even simpler. And arguably more delicious, or at least, more refreshing.