The Kitchen EcosystemAll I want to eat are salads…Sugar Snap Salad
All I want to eat are salads because it is so damn hot in New York City. My favorite this summer is a sugar snap salad, inspired by one I had at Maialino, a terrific restaurant inside the recently refurbished more »
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Ful: Cooking Lebanese food in Bay Ridge
Last Spring I took a League of Kitchens class with a Lebanese home cook, Jeanette, in Bay Ridge, Brooklyn. When we entered her tidy apartment, the table was set with an array of beautiful dishes, which we more »
Lobster with Oranges and Tarragon
I eat oranges primarily in the winter, as their season is November through March. I order a case from Florida and when the fruit comes in, it’s oranges all the time. My favorites are Honeybells, also known as more »
Squash Soup with Chicken Confit and Pumpkin Seeds
It’s cold and wet in New York City. About this time of year I really start thinking about my summers in Colorado: the warm hay fields and night skies sugared with stars, the red rock smell of more »
The Churn: Cabbage with Bacon and Pinoli
The Cooper Union Institute for Sustainable Design hosted the author James Howard Kunstler not long ago. Jim is the author of numerous books, including The Geography of Nowhere and The Long Emergency, among others, and the author of more »
The Churn, Interrupted
The Churn was disrupted recently. I got a call Thursday night from the ER in Westchester—those of you with elderly parents may be like me: when the phone rings at night I think Uh Oh. Not good. It’s more »
The Churn Continues…
The night before last I didn’t start dinner until after 6pm. It was a busy day preparing for a lecture I have at the Denver Botanical Gardens on September 25, various writing assignments that I am pecking away at, more »
The Churn
9/15 The Union Square Greenmarket is currently open on Monday, Wednesday, Friday and Saturday. I’ve switched my appointment with my therapist to Wednesdays (therapy is a new experience, but as the great food retailer Georgio de Luca once more »
Hip Girl and the Art of the Kitchen Ecosystem
There’s a lot of ways to come at the idea of integrative cooking, and it is always a treat to meet a like-minded person. I met Kate Payne in 2009, shortly after I’d published Well-Preserved. She was, at more »
