Manhattan Corn Chowder

Not really, silly. The word “Manhattan” here, of course, simply stands in for “tomato-based,” and though there may be who-knows-how-many similar vegetable soups enjoyed on the island of Manhattan, mine has never graced its turf. Yet while I may be slightly offish about Manhattan, I am not adverse to clams; my boyfriend is. Like relationships, it’s funny how some recipes begin: I had a craving for something soupy this week. (Most people I know avoid hot soups like the plague … Read More

Farmers’ Market Hash

Sometimes I just want to retreat to a vegetable paradise. Where I can, you know, peel potatoes in a grass skirt and roll around in fields of cornsilk to the tunes of Cat Stevens. I get this feeling especially after visiting a midsummer farmers’ market, soaking in the blissful variety and radiance of all the produce. It’s not so much a sensation of hunger that I get as it is of admiration and awe, similar to visiting a museum. That … Read More

Smoky Ancho Chicken & Spinach Chilaquiles

Three words: Smoked Monterey Jack. A creamy composite of dove-complexioned tenderness on the inside, roughed up to a bronze smokehouse char on the outside. Not as piquant as smoked cheddar, or slightly spongy like smoked Gouda. It’s more like a mouthful of pure, cool summer barbecue breeze, the kind that wafts into your window from the neighbors’ yard and tantalizes you like crazy because you’re not invited.

Enjoyably Easy Spinach Salad with Artichoke Hearts and Walnuts

Last week I reached for a jar on the back of the refrigerator door, knocked over the marinated artichoke hearts — the cap must have been lazily placed on top rather than screwed on — and spilled artichoke juice all over three shelves and the floor of the fridge. It didn’t smell half bad. Tonight, I intentionally did much the same to this simple spinach salad — that is, didn’t bother whisking up any dressing. Nada. It wasn’t half bad, … Read More

A Bloody Good Brooklyn Summer

Two summers ago it was a bar on Columbia St., at the “edge of Cobble Hill,” called the B61 that I went to every spare happy hour I had and ordered a tall pint glass of bartender Jamie’s magnificent Bloody Marys. Two parts homemade Bloody Mary mix heavy on the horseradish, one part vodka, a splash of Guinness straight from the tap, spice seasoning on the rim of the glass, cracked black pepper at the bottom, three olives speared with … Read More

White Bean Confetti Dip

Who says the Fourth of July can’t be red, white, green, yellow, orange, purple and blue? This quick chip and dip snack is an easy fix for barbecue-bringing, and it can be improvised with almost any veggies you might have on hand. Sure, it might not look as bright and pretty in that abstract expressionist painting way as a strictly veggies-only salsa, but white beans go a long way and sure do make one smooth, almost creamy base.

Chilled Watermelon Coconut & Tapioca Soup

Hear me out: I acknowledge global warming. I am sitting in my apartment with two fans on glued to this chair and have ice cubes in my cheeks like a squirrel hoarding nuts. Did they say global humidifying is upon us as well, or is it just these couple of days we’re having in the hellishly hot tri-state area?

Roasted Asparagus Salad with Chinese Sausage and Watercress

I’m taking Arthur’s advice this month and eating plenty of asparagus while they’re in season. In fact, I owe so much to the erudite and challenging wisdom he’s extended me that I had even considered blending this vegetable with strawberries (the other food he mentioned is best in June) in a salad, and took this idea for a good mental romp in the park, but ultimately, I chickened out on the big kid slide. For now.

Chicken Fajitas with Jalapeno-Mayonnaise Sauce & Pico de Gallo

There’s always those nights when I’m craving something that feels like it’s from a greasy take-out restaurant. My creations never, thankfully, end up quite as greasy, and I hope it stays that way. I’m not sure that I would even know how to make food as greasy as some restaurants do — is it not trimming globs of fat from meat? Cooking in copious amounts of oil oil slathering butter and mayonnaise from a greasy wand with reckless abandon, like … Read More

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