My grandfather, father and brother all went to Cornell University, for very different things. My grandfather for Pre-Med. My father for Asian Studies. And my brother for a double-major in Music and Computer Science (hello, Asian blood now in the family). Going to my paternal grandparents’ place in Upstate New York in the summertime growing up usually involved a platter of grilled chicken with Cornell sauce.
Every time I lacto-ferment something and it turns out well I breathe a huge sigh of relief. Home picklers out there, you feel me, too? Seriously, a few moldy “sauerkraut” experiments or squishy, pukey cukes all play into the glory that is the perfect peck of pickles when it does happen right. And right it did happen most recently, with a jar of cucumbers that were left to sour over a hot summer week.
Here’s a preview to a much more delicious post to come, one that actually uses the preserved lemons in a recipe. But it’s always nice to dig deeper into the ingredients of a recipe, especially when they might seem exotic and elusive at first. If you’ve ever tried Moroccan food, you’ve probably come across this singular ingredient in a tagine with chicken. I’ve made many renditions of the dish using just fresh lemons in lieu of hunting down the proper stuff, and … Read More
You don’t have to have ripe, juicy tomatoes and basil leaves to enjoy some slices of fresh mozzarella on a plate. The classic combination (known as Caprese salad) is not overrated by any means, but if your crisper drawer is bursting with greens instead of tomatoes since your early-summer CSA began (or if you just want to sneak more greens into your diet, noble you), then you can play up this concept anew.
We live in blessed times. I mean, seasonally. It’s late-spring, and we have things popping out of plants that are incredible and edible (and not edible, but fragrantly incredible, like wild lilacs, too). I recently had the plum privilege of being a judge for a cookoff held by GrowNYC, where I got to observe the making of, taste the outcome of, and help decide the winner of two very excellent dishes prepared by local restaurant chefs. Held in partnership with … Read More
Summer comes as a sudden burst in New York City, a gushing declaration of heat, humidity and sun. Like a blast of fireworks or a Memorial Day hibachi grill, the heat is suddenly on for the long haul — no more stalling, sputtering, or beating around the bush. “Coffee” becomes cold brew; shoes become sandals; parties become barbecues; ramen becomes chilled noodles. This is science, and who am I to fight it?
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?
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.
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
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