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Double Leftovers Love: Baked Stuffed Potato &“Taco Shells” Pasta
My two-prong 2012 resolution was to do more cooking at home, and to end up throwing out fewer leftovers by repurposing them for future dinners and/or work lunches. This resolution seemed like a...
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Bread!
I have always believed bread to be a fundamental component of human existence, kind of like gravity…and beer. Some years ago, in the course of my foodie-geek reading, I discovered that anthropology...
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7 Layers of Kevin Bacon Dip
I’ve already expressed how much I enjoy the Super Bowl from a food perspective despite my utter apathy about football. But this year, with the big rematch between the Pats and the Giants, I have a real...
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Awesomesauce!
For most people, “awesomesauce” is a figure of speech, and a pretty inane one at that. For me, awesomesauce is an actual condiment, and a pretty—wait for it—awesome one at that. Awesomesauce is...
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Ceci n’est pas un potato gratin
This dish looks very much like a potato gratin…but it is not, gentle reader, for it does not contain cheese in the proper manner of a gratin. It’s quite impressive visually (if I say so myself) but...
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Duck Confit Salad With Plumped Dried Cherries
Why is it that people love the novelty of breakfast for dinner, but when presented with what is essentially lunch for dinner—a sandwich and chips, say, or soup and salad—it just feels like a downgrade?...
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Thaaat Sauce Is Hoisin
Gentle reader, welcome to another lesson in cooking the cuisine I like to call Ignorant American Fusion! In this installment, I’d like to tout the virtues of having a jar of hoisin sauce tucked away in...
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Plain old salad?
The lovely part about salad as a food category is that it can be so many things. It can cooperate with such a diversity of food types. I tend to make the same salad over and over again because, well,...
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Good Catholic Girl's Marinara
Gentle reader, I have a most terrible confession to make. Once upon a time, in a dark hour, a moment of weakness I shall regret forever, I actually entertained the idea of...using red sauce from a jar....
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Soft Shell Crabs!
Dear Readers,There is a certain seasonal food treasure appearing in the market these days (No. I don't mean Ramps) that I cannot resist. My mother has been, is,and always will be my cooking guru. She...
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Curried Brassica (what's in my fridge)
hi folks!I had a crazy day at work today, and what kept me going was thinking about what I would make for dinner. For a while I've been wanting to thank all of you for reading here- writing this blog,...
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Rigatoni With Sausage & Broccoli Rabe
This is one of your super-simple, quick weeknight one-dish meals. The balance of sweet, rich, spicy sausage with the bitter greens, the salty Parmesan, and the neutralizing pasta is a perfect harmony....
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Grilled Escarole With Pecorino
Escarole is a great green but one that I have never cooked myself before—in part, gentle reader, because I often have trouble distinguishing it from lettuce at the market. On this occasion, however,...
View ArticleRice and Beans: The Second-to-Last Refuge of the Broke and Hungry
Gentle reader, on most levels, I am obviously not a food snob, as you have probably guessed from posts like this and this. But there are two meals at the bottom of the I’m-starving-and-broke totem pole...
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I made something weird!
Hello readers! So it's hot out. It's so hot that it seems ridiculous to call it hot. It's... Heht. So it's not really cooking weather I get it. It's "if I have to cook I don't want to heat up the...
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Chilled-Out Cucumber-Asparagus Salad
This, gentle reader, is the time of year when Brooklyn girls without central A/C or outdoor spaces with grills do not want anything to do with cooking. Thus it happens that I have not set foot in my...
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Cream Cheese Pinwheels: Yes You Canape!
Normally, gentle reader, I feel a bit ripped off when a food magazine/blog or TV chef offers up a “recipe” that is in essence a glorified sandwich in disguise (*darts sidelong glance in Rachael Ray’s...
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Leftovers Love: Brisket and Black Beans Over Farfalle With Avocado
Oftentimes, the thought of reheating an unfinished restaurant meal at home is only slightly more appetizing the thought of than regurgitating the part you did finish. Sloshing around in its to-go...
View ArticleIgnorant American Fusion: Curry-Parmesan “Mexican Street Corn”
Welcome to a special Labor Day installment of Ignorant American Fusion: the school of cooking in which we ’Merickans attempt to emulate/reinvent/mash-up an “ethnic” dish with utter disregard for...
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Now That’s a Spicy Meatball!
Meatballs are one of those comfort foods that have lately resurfaced as a NYC foodie trend. But as with meatloaf, there is no earthly reason you should go to a restaurant and pay a 900% markup on...
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