Cuisine. Culture. Commentary.
Food halls are all the rage right now. They’re big in NYC and I’m hearing my Atlanta friends rave about their new hot spots as well. Let’s call it what it is: a food court. The only differences are theat the food court itself is not attached to a mall and the restaurants are trendy…
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This recipe for broccoli casserole doesn’t use any cream of mushroom soup – you’re pretty much making that ingredient yourself; now, don’t you feel fancy?! Though there’s a “from scratch” element, this is still a simple recipe. Basically you boil a head of chopped broc for about 3 minutes and then toss it in a…
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I’m 30 and I just tried my first fresh fig. There were so many things I didn’t know when Karina put a bowl of figs in front of me after her Rosh Hashanah dinner. Can you eat them fresh or only dried? Can you eat the skin? Are there pits? Turns out, yes, you can…
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When I saw these lil baby fingerlings at Trader Joe’s I just couldn’t resist. They’re so cute I could pinch their little potato cheeks. At this size they only take about 20 minutes (maybe less) to cook at 425 so flavor them up and get them in the oven for a quick side dish. I tossed…
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Matt put me in charge of apps for Rosh Hashanah dinner so I started by making prosciutto, arugula, and blue cheese bundles. It was such an easy app to throw together that I decided to make something else, too. These Old Bay peanuts are also ridiculously simple to make and are the perfect bar snack.…
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One of my favorite Cooking Channel shows is Extra Virgin – and not just because I’m a fan of Debi Mazar’s acting work. Mazar and her husband make great, authentic Italine fare that is actually simple enough for just about anyone to replicate. On a recent episode, I watched them make this simple tuna salad and…
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Why serve regular white rice when you could easily serve cilantro lime rice? Stupid question – you would never serve boring white rice when cilantro lime rice is an option. I got this idea from good ol Chipotle who claims to serve cilantro rice. If you tell me you taste anything other than plain white…
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There is such a thing as the American Cheese Society (ACS). I don’t know exactly what that entails, but I know it is made for me. Because I am a cheese-o-phile, I get regular emails from cheese mecca, Murray’s. Yesterdy, they sent an email announcing the ACS 2015 award winners. I was happy to see…
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Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient. Corn on the cob is a fun thing to eat in the summer but something I…
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How excited was I to receive a cast iron skillet for my birthday? So so so so so so so sooooooo excited. I’ve spent the last month and a half finding recipes to cook in my new toy, and once I used it for the first time it was like my birthday all over again.…
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Peaches to Apples 