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Week of Eating In Day Three: Making Time for Lunch
Getting into the midst of the Week of Eating In, I figured it was time for a good gathering over (homemade) grub again. As I discussed in The Art of Eating In, everyone can use some time in the middle...
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Flowering Broccoli & Stale Bread Frittata
Two ingredients thought to be past their prime — the broccoli plant, once it’s gone to flower, and bread, a few days since baking — revitalized. I do love using up food scraps. This recipe came after...
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Flatbread with Ramps, Coconut Milk & Green Curry
Make no mistake: food is trend-oriented. Each region has its own fixations; we recycle them once they’re in season each year, and other times, toss them out to make way for newer trends. It’s a...
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Help Healthy Bodega Initiative & Red Jacket Orchard Bring Local Produce to...
It’s summer. There’s produce, plenty of it local. It’s coming to supermarkets, restaurants and Greenmarkets throughout New York City. But one place you won’t hardly ever find it at is a bodega, those...
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Here’s Lookin’ At You Cook (Paella), June Russell
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...
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Cornmeal-Crusted Fish Sandwich with Peach & Green Tomato Salsa
I rarely do this, but I’ve been trying to perfect this recipe for a while. Not so much a recipe, but the technique. What type of fish to use? How to batter and fry the fillets? What to serve on it?...
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Lemony Grits with Baby Carrots & Sage
Not exactly the same thing as shrimp ‘n grits, but then, these little carrots might just fool you upon first glance. Talk about making something exciting out of two not very exciting, (laughably)...
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Hoppin’ John with Bacon and Collard Greens
I was seeking advice for a gumbo I was to bring to a fundraiser cook-off last weekend. I’d wanted it to have lots of densely packed greens, like a traditional gumbo z’herbes, but also seafood, okra...
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Smoked Paprika Freekeh Salad with Kale, Tomatoes & Garlic Scapes
Crunchy, crispy, sweet, tangy and earthy; I’m never bored eating a grain-based salad. Especially when the other components outnumber the grains, as in this colorful, kale and tomato-enhanced version...
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Saffron Peach Gelato
I’m just mad about saffron. And saffron’s mad about me, lately. For the last three Saturdays, I’ve been helping out my pal Andrew Gottlieb with his new pop-up food business, Tapas Shack, which serves...
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Reason For Not Eating Out #60: Solving the Puzzle of ‘What If You Don’t Have...
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,...
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