So much to cook… so little time. September is a busy time of year! While the farmers may be slowing down for the first time since March, we’re stuck with everything they’ve thrown at us — and peppers are coming out of my ears. “Oh, I’m just going to roast them,” I told a friend, who laughed at the leftover pepperage after the Hapa Kitchen Luau. (Admittedly, I’d bought too many peppers from Garden of Eve; fifteen pounds doesn’t sound like a lot … Read More
They say money can’t buy you friends, but I’ll be darned if food can’t. Who can resist a juicy beefsteak tomato, or a handful of yellow sungolds? It’s like an offering of sunshine. Much more personal, in my opinion, than a grimy gray bill.
Some of you guys are gonna say off the bat, I don’t like eggplant. And hey, that’s okay. They’re squishy, mushy, weird and hard to pinpoint the taste of. But I’ll bet if I gave you this soup and didn’t tell you what was in it (roasted eggplant), you’d slurp it to no satisfaction’s end. It’s smooth, creamy, cold and intensely flavorful. And sometimes, a little mystery only helps the effect.
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.
Serendipity only occurs every so often. But often, it occurs thanks to like-minded food-obsessed friends. With one, we nibbled on fried artichoke hearts over lunch while talking about how daunting most home cooks found cooking the florets, with their spiky petals that needed to be trimmed and trimmed, and her parents’ industrious habit of steaming them whole, leaving the legwork to the diners who would slather them in butter before eating. I resolved to find the perfect way to mediate … Read More
I am neither Irish nor Italian. But I can think of few things more satisfying alone than potatoes, and stock-simmered arborio rice. And together? Holy matrimony. “Satisfy” is not the word.
It was supposed to be simple: I had a nice block of 3-Corner Field Farm sheep’s milk feta, a nice baguette, and some herbs growing on the windowsill, slanted distinctly toward the sun. I had a house party to go to, and thought I’d run them through the food processor (minus the baguette), with some lemon zest, to create a sort of ultimate feta spread for the table. But the first chugs of the processor proved a different fate was … Read More
It’s the kind of cook-off that was my dream come true: the emphasis? Local food. The dish’s requirements? Nothing, aside from being local. The judges? Three established food writers whom I admire. The fundraiser’s cause? Slow Food NYC. The location? The sandy Water Taxi Beach in Long Island City, where I’d spread out my toes shoeless on several occasions. So maybe not everything turned out to be really dreamlike: it was raining all day, at some points more furiously than … Read More
Chef Geetika Khanna did not have to make the best tomato curry-drenched lamb and turkey meatballs at the Curry Takedown to make me sign up for a class of hers. She didn’t even have to introduce herself to me at the event, proving to be as friendly a culinary expert as the rarity goes (in this world of Gordon Ramsays). When a class called “Simple, Healthful and Economical Weeknight Indian Meals” appeared on the calendar for the Indian Culinary Center, … Read More
For the past few years, every Fourth of July has proven a raucous night of rooftop reveling not even close to climaxing with the nine o’clock fireworks spectacle. So this year, I hopped across the Hudson bright and early to “get away from it all” at my parents’ suburban backyard barbecue. Funny, I thought I’d be escaping the smog and fumes of the city. Instead, I found myself ensconced in a different type of smoke altogether, that of black tea … Read More