Tagliatelle with Duck Ragù and Duck Skin Cracklins
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It’s not as crazy as it sounds. You get one meaty duck leg (or two, perhaps from a whole duck that you want to separate the breasts from for a finer entrée (...)
A couple months ago, I was given a challenge: cook a “date meal” for two that costs $15 or less, including a bottle of wine. It was thrown to me by a local (...)
Every time I lacto-ferment something and it turns out well I breathe a huge sigh of relief. Home picklers out there, you feel me, too? Seriously, a few moldy (...)
This is going to sound terrible. But until today, I had been prejudiced towards vegetables based on color. I adored deep colors. I bought produce according to (...)
A completely uninspired twist? A seemingly pointless reverse-effect pastiche? Maybe, but it made for some of the greatest chicken sandwiches I’ve ever had. (...)
Last night I hosted a housewarming party at my new apartment. Each guest appeared at my door toting a bottle or two of wine, a six-pack of beer or the (...)
Broiled bluefish with Romano beans and corn kimchi salad
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I don’t get the hesitation over darker, oilier, “fishier” sort of fish. Bluefish, mackerel, herring, sardines — these are the flavorful dark meats to bland (...)
Spanish rice with pinto beans and sweet pepper salsa
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I couldn’t decide whether to cook the crisp cubanelle peppers I’d gotten from the market or chop them up to serve somehow raw. So I went with the best of both (...)
Red cabbage salad with quince and maple cider vinaigrette
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Question: Why do we eat coleslaw in the summer, usually? Okay, it’s crisp, sweet and cooling, and I even thought it was called “cold slaw” as a kid. But it’s (...)
Sweet, spicy and sour, what a wallop for your morning toast. What a surprise for a spread with cheese on crackers. This jar will surely sit a special place in (...)
A week or so ago, I bought a pint of thick, full-fat Greek-style plain yogurt. I planned on making the most mouthwatering, yet-undiscovered frozen yogurt (...)
Fresh corn on the cob that squirts you in the face when you snap it in half is just what I was in the mood for when I went to the Fairway Market in Red Hook (...)
What a chilly, rainy start to 2015 in New York. Yesterday found me stomping through the city in a sleeping bag-esque coat that collected flurries, hail, and (...)
The All-American meal is upon us: Thanksgiving. Apple pie, turkey and cranberry sauce; mashed potatoes, gravy and stuffing. I have always been intrigued by (...)
It’s the start of a bright new year. And what bright, yet wintery dish to ring it in but a paprika-stained stew that’ll feed for many cold nights to come? I (...)
For the coldest weekend to date this winter in New York, I had a mind for stew. With far too many types fighting for attention inside it. Beef bourguignon was (...)
Carmelized onions. Hint of shallots. Last bottle of Yuengling Lager from last weekend’s burger feast. Score: the roast with the most. How many times have you (...)
Winter was a good time for oxtails when I was growing up. My dad was fond of the Basque oxtail recipe in Jeff Smith’s The Frugal Gourmet on Our Immigrant (...)
Braised short ribs with red wine tomatoes and rutabaga
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I’m convinced that big chunks of root vegetables are the perfect complement for rich, hearty winter stews—they absorb all their juices like savory sponges (...)
This past Sunday marked a collision of occasions, not the least of which being the eve of Chinese New Year. But it was also the day of a major football game, a (...)
I’ve had an earworm for the last few weeks. Ever since finding a record called “Apples, Peaches, Pumpkin Pie” by Jay & the Techniques, the title track has been (...)
I wonder why egg salad hasn’t had a dramatic revival in recent years. With the re-embrace of eggs from a health perspective (not to mention its being an (...)
Is there something slightly devilish about making a great batch of sugary-sweet treats, for the sole purpose of bestowing upon others as “gifts”? Do you get (...)
Hello, ramp season. You know, after the six or eight years that everyone’s gotten excited about the wild spring allium, I have to say I am a little over the (...)
