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14 August 2013
Paleo Blackberry Jam
We went down to Phillip’s Farm in Milford, New Jersey a few days ago and went picking. I hadn’t been to a pick-your-own farm since childhood, and experiencing (...)
27 August 2013
Root Beer Liqueur
I’m always on the lookout for new liqueurs to make. This one stuck out for me because I’d been reading The Art of Fermentation by Sandor Elix Katz, and was (...)
31 March 2014
Blood Orange Liqueur
The first time I’d even heard of blood oranges I was in Rome on a school choir trip my senior year of high school. We had a free hour before dinner, and I’d (...)
11 October 2013
Peanut Butter
One summer at camp, a counselor who hailed from Sweden looked over at the peanut butter and jelly sandwich I’d made at lunchtime, and exclaimed, “What an (...)
21 January 2014
Slivovitz plum infusion recipe
I’d bought the last of the summer plums at the farmer’s market and hauled them home. I’d combined them with sugar, vodka, lemon peel, and spices, and then (...)
27 April 2013
Rhubarb - culinary uses and flavor profile
I love rhubarb in the springtime. Which is a good damn thing because I ain’t getting it the rest of the year. Like its springtime cousin, fennel, rhubarb’s (...)
7 August 2013
Pickled Curried Cauliflower
There’s nothing like a cold, spicy pickle to cool down a hot day in August. Most of us in America probably have bad associations with cauliflower: bags of (...)
9 August 2013
Lemon Sole with Anise and Cucumber
I like that I can get away with using catastrophic amounts of butter in my cooking so long as I think of what I’m making as ‘cuisine’ instead of just food. So (...)
15 August 2013
Peach chutney
At Phillip’s Farms this week the trees available to the pick-your-own pickers were heavy with gorgeous peaches—almost none of them ripe, unfortunately. Not (...)
13 April 2013
Bridal Shower Tea
Over the Shoulder Boulder Holders (and Cake!) The warm weather is upon us, and if you’re anywhere near my time of life then sunshine and springtime almost (...)
21 July 2013
Pickled carrots
I enjoy the semi-mystical transmogrification that comes from pickling. From out of the misty, swampy, dilly brine the cucumber becomes the pickle. I am the (...)
4 July 2014
Two Fourth of July Dips
Real Salsa and Yuppie Salsa A good friend, whom I’m lucky enough to have live just a block away, holds a Fourth of July barbecue every year. The Fourth also (...)
14 January 2014
Apple Jelly
I kept thinking on Nietzsche while I was making this jelly. My boyfriend and I had gone to the farm, picked the apples from the trees, and then hauled them all (...)
21 June 2013
Bacon-wrapped pork tenderloin with cherry chutney
It is a truth universally acknowledged that a sure way to improve any kind of roast is to wrap it in bacon. It adds flavor and juiciness and at the end of (...)
29 April 2013
Papaya Salad
I remember a time when Thai food was exotic, before it had achieved the status that Chinese food used to hold as the go-to urban takeout fare. As a result of (...)
21 September 2013
Paleo ham steak
The Saturday of Labor Day weekend, I decided to do some grilling, Sunday and Monday being taken up with other commitments. I have never entirely understood (...)
1 June 2014
Pickled peppers
Okay, so way way too late for Passover. Actually, this last Passover I basically cooked an entire meal for thirty people practically by myself so I didn’t have (...)
21 June 2013
Rainy Day Barbecued Chicken
Barbecued chicken always reminds me of my childhood. Gulping down sweet chemical mouthfuls of Country Time lemonade while my father peered over a plate of half (...)
17 July 2013
Kofta Curry
Back when my boyfriend lived in the East Village and we were broke graduate students with no clue how to cook, we ate a lot of cheap Indian food. Curry Lane (...)
18 May 2013
Grilled Lamb Burgers and Harissa
I bought some ground lamb this week in order to make Claudia Roden’s kofta meshwaya kebabs on the barbecue. I mixed the lamb with shredded onion and spices, (...)
7 May 2013
Momofuku Barbecue
I’ve been in awe of the Momofuku restaurants for years, ever since baking my first Crack Pie for a friend’s birthday party. The way they use sophisticated (...)
5 April 2013
Tagine de Vivre
I was first introduced to Moroccan food at the age of twenty-two at the Paris Mosque; the enormous mosque on the left bank of the Seine, across the street from (...)
16 January 2014
Wine Jelly
The guy working at my wine store looked at me like I had two heads when I told him I needed a dry white to make wine jelly out of. The guys who work at my wine (...)
3 May 2013
Pot cooking michael pollan style
Michael Pollan, in his new book Cooked, writes that after pot cooking was invented thousands of years ago, the next major change in cooking technology was the (...)
10 May 2013
Roasted tomato and red pepper salad
I’m on a Provençal kick this spring. Unfortunately, my farmer’s market has yet to open for the season, and week after week my green grocer sells mealy tomatoes (...)
