As I was celebrating the shameless drinking holiday oft misunderstood as Mexico’s Independence Day this weekend, I learned that a) Cinco de Mayo is not even terribly important in Mexico, and that b) it was mostly invented by American spring breakers crossing the border to get wasted, so says a friend who happens to be Mexican. So why is New York city, a far cry from Tijuana, also crazy for this holiday? Sure, there was a battle in Puebla, Mexico … Read More
Two summers ago I tried to grow basil, parsley, dill and another herb I can no longer remember in small pots placed on my old apartment window ledge. They didn’t make it very long. Some, which I had decided to plant from seeds, were never even born. The whole dirt-caked affair was so sorry that I refused owning any herbs, or plants for that matter, all last summer. And fall, winter, then spring. This summer, I’m turning over a new … Read More
Excerpted from “Easy Riser,” currently in newsstands the May 2007 issue of Vogue: “… most contestants at the bake-off at the Brooklyn Kitchen flavored their breads heavily; I’ll admit to enjoying one made with cracked pepper and potato water… ” That would be mine! Wow — I feel incredible. (Does my hair look okay?)
Wild local fish like flounder, stripers and bluefish are in season — all good stuff, in my opinion, to steam whole, Chinese style. This weekend as I was gathering ingredients for a 6-person dinner party, I familiarized myself with another: the wild local porgy. A small fish by nature (not many grow over 6 lb, according to this fact sheet), its mild, sweet flavor lends itself well to a light preparation such as steaming. Once cooked, its flesh was moist … Read More
Spicy Shredded Pork and String Beans over Rice Pork Chop with Balsamic Reduction and Steam-Sauteed String Beans with Couscous I have a feeling I’m not the only one who does this: buy two fresh ingredients, often with no particular dish in mind to make, and come up with two different preparations for them over the course of two or three nights. Because who can finish a pre-packaged 1 lb of string beans if not over the course of four meals? … Read More
Thanks to Meredith for spotting this and forwarding it to me: outside.in, the blog that reports on blogs, issues and events in your neighborhood, has ranked Clinton Hill, Brooklyn the “bloggiest” neighborhood — in the nation. In fact, the only other neighborhood in the state of New York that made its top 10 list was Harlem at #8. The rankings were determined by “a number of variables: total number of posts, total number of local bloggers, number of comments and … Read More
‘ A homespun breakfast with all the merits of “a good start.” This weekend my neighborhood was once again bustling with brunching — the all-afternon affair elongated by the sluggish buzz of cool cocktails and the sun and sights of street dining. I never did feel especially healthy leaving one of these spring or summer brunches in the end, nor (strangely) very full. But they certainly were nice for a warm spring day like we just had, magnolia trees bursting … Read More
I’ve made similar recipes to this using chicken and olives, or just seafood, but in the aftermath of last weekend’s brunch I found myself with a bagful of apples. Crunching my way through the whole week, I’ve jettisoned the idea of baking (yet another) pie. There’s a lot more versatility in apples than we’ve traditionally credited them with, I think. If applesauce or cider can be used to flavor savory dishes, then why not the fruit’s more assertive, fresher state?
In the wake of the tragic event at Virginia Tech, I’m feeling a little less than enthusiastic about food right now. There’s no knowing how all the ramifications of the tragedy will pan out, and until then, I’ll move on with my humble food blog. However, when you attach a memorable feast to a humanitarian cause, as the Glass Contraption theatre company did, good times are definitely a little easier to swallow. Last weekend I had the opportunity help raise … Read More
They say that good, fresh fish should be served simple, with little preparation. I guess they haven’t tried these yet. It’s like the perfectly seasoned seared salmon fillet in one light, fluffy, flaky cake. The picture doesn’t do it much justice, I’ll admit, so you’ll just have to take my word for it.