You might consider a hearty red meat like lamb a more winter-appropriate food, not on your summer cookout menu. Or you might associate it with restaurants rather than your home-cooking menu, any time of the year. But I think it’s a secret weapon to creating a fun outdoor feast that tastes like it came from a gourmet gastropub.
I’ve been having a love affair with beans lately. This may have happened by default, with so few fresh muses in season to cook with, or else a newfound appreciation simply gained on its own merit: beans are infinitely versatile, used in every cuisine, hearty, and nutritious. They are the main ingredient in comfort foods of so many cultures, like the French cassoulet. But beans also have a stigma attached to them, especially in our meat-loving culture — that of … Read More
It’s been a busy spring, and this holiday weekend I’m excited to finally share two projects that I’ve been cooking up. (When it rains, it pours!) First up is the Hapa Kitchen, a supper club and collaborative cooking project co-founded with my friend and frequent kitchen comrade, chef Akiko Moorman. To kick off its launch, we’re proud to be working with Queens County Farm Museum for a local lamb-based benefit dinner on May 1st, or May Day.
It was only a matter of time before my love affair with small, sustainable farming would take me outside of New York City (yes, Melissa, I hope to visit Garden of Eve sometime!). No matter the rain, cold or wind we’ve been having lately. No matter the ice and snow that laced the rocky cliffs of the Catskills on the drive upstate — and up some 1,200 feet in elevation. It’s spring, at least on paper! And so I went … Read More
There were many things that blew my socks off at a dinner Sunday night, held in a cozy Brooklyn ground-floor apartment. The basil-ricotta gnocchi was one of them. The lamb pot pies (above) were definitely another. But the one thing that really struck me the most was when, while casually biting off chunks of his garlic sauce-smothered lamb breast and duck fat confit hors d’oeuvres, Tamarack Hollow Farm founder/farmer Mike Betit said, “The first two years [of starting his farm], … Read More
Oops… I did it again. I forgot to take photos of this main course du jour, once it was all layered, baked and poised at its prettiest. It’s a shame, this “lamb”sagna was really a treat. I spent a long time poring over what spices and add-ins to put in the sauce (eventually settling on a Moroccan theme, with fresh mint and raisins), what type of cheese to top it with, and if/how to make fresh pasta sheets for it. … Read More
Happy day after Easter, everyone. This recipe may be a day late, but as you’ll see later on in the Cost Calculator, not lacking in dollar value. Admittedly, the most important Christian holiday has little significance for me other than being a time to see my family, and together obsess over having something really nice to eat. (Is that so sacrilegious?) The fruit of this year’s obsessions was a nice rack of lamb, French trimmed by the butcher, and simply … Read More
Vinda-who? Has it been this long since I’ve dined in an Indian restaurant? I suppose so. You see, I’ve been spoiled by always having plenty of Indian friends while growing up that the taste of authentic curry was never too hard to come by. Nowadays though, things have gotten a bit dicey. I’ve long forgotten what many of my favorite types of dishes were called, or what they consisted of. But perhaps the most tragic thing I managed to forget … Read More