Cathy Erway – Page 8 – Not Eating Out in New York

24 May 2016

Breaded Fish Milanese with Flowering Kale

by Cathy Erway | posted in: Recipes, Seafood | 1

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 unlikely, thundering 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

13 May 2016

Rhubarb Compote and Yogurt Parfait

by Cathy Erway | posted in: Desserts, gluten-free, Recipes, vegan, vegetarian | 2

This is something that I would eat every day if I could. But I can’t, because rhubarb is only around for such a short spell in spring. Isn’t that the law of scarcity, that you want something (only because?) there’s so little of it to go around?

3 May 2016

Crispy-Roasted Asparagus and A Soft-Boiled Egg

by Cathy Erway | posted in: Breakfast & Eggs, gluten-free, Recipes, vegan, vegetarian | 9

Ever had a perfect Saturday where you did everything you had to do and still found time to do the fun things, too? Sometimes I compartmentalize my days into must-do’s and would-like-to’s: Responsibilities, commitments, eating, exercise, social events. One thing in that little list sits squarely in the middle—eating, because it can be taken both ways. If only doing laundry could moonlight as a recreational hobby.

26 Apr 2016

Reason For Not Eating Out #59: For Creativity’s Sake

by Cathy Erway | posted in: Reason of the Month | 2

I have a friend who takes classes on just about everything and anything that’s interesting in the world. Bollywood funk dancing? Sign her up. Grown-up pottery workshops? Let’s make a date of it! she says. She’s a typical New Yorker, Type-A personality, where every learning opportunity is seized, and funneled into bonding sessions with good friends, new date persons, or chances to connect with strangers. In short, she is totally awesome and this is the way we should all be. But we don’t always … Read More

20 Apr 2016

Potato Salad with Pickled Ramps

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 3

Hello, ramp season. You know, after the six or eight years that everyone’s gotten excited about the wild spring allium, I have to say I am a little over the phenomenon that is pearly-pink bulbs resting pretty at the ends of long, flowy, green shoots. Of course I’m not. But I may be over their smell. Having carried a bunch of ramps (purchased at Union Square Greenmarket this past beautiful Saturday) for the entirety of an afternoon and evening as I schlepped … Read More

13 Apr 2016

Calamari Braised with White Wine, Tomatoes & Spinach

by Cathy Erway | posted in: gluten-free, Recipes, Seafood | 59

Spring has been really snoozing on the job. Rather than bursting with cherry blossoms, the new season has only brought soggy, sort-of snow and below-freezing nights. This might be our latest bitch and moan as we bundle up in scarves on the subway each morning, but it’s actual, literal bad news for local orchards. Seems that peaches in Upstate New York may not make an appearance this summer, unless these small-scale farmers have the time and resources to bundle their trees … Read More

31 Mar 2016

On Racism in Food

by Cathy Erway | posted in: Ruminations | 13

Several years ago an ex-boyfriend’s mother offered to prepare the appetizer for a dinner I was cooking. Her dish, once assembled, was a salad. Yet it was unlike anything I’d ever seen. The top was sprinkled with stiff pegs of noodle and raw radish slices, and it smelled like sesame oil. I asked with genuine curiosity what was in the dressing and she fired off a strange list with the likes of mayonnaise and soy sauce. If food is a … Read More

23 Mar 2016

Tongue Tacos (Tacos de Lengua)

by Cathy Erway | posted in: gluten-free, Meat & Poultry, Recipes | 6

The only way to get more comfortable with cooking a certain type of food is by cooking it. Maybe for some the challenge lies in steak, or a roast Thanksgiving turkey. Maybe you’re intimidated by cooking curries or poaching eggs. But maybe it’s something a little more… unsightly than that.

15 Mar 2016

Shroom ‘n Grits

by Cathy Erway | posted in: gluten-free, Grains, Recipes, vegan, vegetarian | 2

I’ve just returned from a week of eating and boozing in Mexico with five friends. There was a different taco to try at just about every hour of the day. I intend to throw a taco party very soon, to celebrate and exercise my own hand at the new flavors that so captivated us while they’re fresh in memory. But in the immediate aftermath of the trip, there was a group detox to do.

3 Mar 2016

Spicy Korean-Style Seafood and Tofu Stew with Spinach (SoonDuBu Jigae)

by Cathy Erway | posted in: gluten-free, Recipes, Seafood, Soups & Stews | 5

I was craving Korean food the other night, so I made something that could approximate it. Haunts of stuff that one might get while on a group outing to Koreatown with friends, that sort of thing. It’s not difficult to pull off a hardscrabble version of such dining-out memories, as long as we aren’t talking some Escoffier-esque French gastronomy classics. These cravings can overwhelm, but if you’ve perhaps tried your hand at cooking similar things before, or just have especially … Read More

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