I was at a backyard party in Brooklyn a few weeks ago hosted by my friend June. I’d been to her paella party at about this time of year last summer, and so I knew what kind of yumminess to expect from this event. I got there a little late, again. June was just adding the shellfish to a paella pan, plunking clams and mussels hinge side down into the rice. The wide, cast-iron pan was placed on top of … Read More
If you find yourself oddly annexed between two seasons (spring and summer) with ingredients (shell peas and red plums) by way of travel (to upstate New York and back to NYC), then this is what you might make. Especially if you’ve just discovered an ingredient from Italy called fregula, small granules of toasted semolina pasta that tastes a bit like burnt crumbs.
This is just one of those really simple yet satisfying weeknight meals. It took all of three minutes to cook, though that’s not counting the rice you might want to serve it with. It was light and tasty as anything could be. And it’s currently my favorite way to enjoy sugarsnap peas. That’s saying a lot, since snap peas are so good prepared so many different ways.
If there’s one thing I learned from the Souperama this weekend, it’s that a big batch of soup is meant to be enjoyed by many. And, okay, sixteen batches of them, even better. But more importantly, I was reminded of this altruistic goal when it comes to cooking anything in large portion (and really, who’s going to make one bowl of soup?): to try to create something that’s kosher for almost any diet, sway or fancy, and still make it … Read More
Beware, I’m about to make an indie rock reference (or is it too oldschool to be indie?): Anyone remember the song, “Swordfish” by the Dead Milkmen? Its lyrics essentially consist of the chorus, “I believe in swordfish/He believes in swordfish,” and it tells you nothing of swordfish except for the fact that everyone believes in something, and he believes in swordfish. Understandably so, as it would now seem.
No seasonal food taboos can get between me and my favorite Italian rice dish (are there any others?): risotto is delicious year-round. It simply absorbs the season into its gooey mass and holds it there snug like a mother kangaroo. Lemon? Sure. Crisp spring vegetables like sugar snap peas, juicy zucchini and fresh chopped scallions? Why not? Welcome to spring, risotto. You’re looking green and well today.
This was a leftover dish. It might not sound like one, but every ingredient used down to the parsley was already in my fridge for various reasons and past uses. It was so perfect, that because I didn’t have pasta, I decided to make pasta myself. I had flour, eggs, and salt…I even had fresh rosemary that was going to dry up soon. Dismissing the fact that I had never actually made pasta before, why not?