We find ourselves eating in, rather than going out, more than not. For one thing, the food is often better, or just simpler. Maybe I’m getting grouchy, but after a recipe trip where I ate out at every meal, all I wanted was a plate of grilled fish or roasted chicken, and some vegetables. Or just a simple salad with some bread and cheese. Another…
One of my favorite pastas is Pasta Puttanesca. For some reason, I don’t make it very often, because I always seem to be sautéing fresh greens in olive oil and garlic, or something like that, to toss with noodles. But I love all the ingredients in Pasta Puttanesca; capers, olives, anchovies, crushed red peppers, and lots of garlic, so when faced with what to make…
Let me start by disclosing something. As soon as I saw the title of this book, and subtitle – Dinner: Changing the Game By Melissa Clark, I knew it was going to be a great book. With a title like that, how could it not be? It’s eclectic, exciting, fresh, do-able, and most important, it answers the question: What am I going to make for…
I tend to forget about gremolata, the simple three-ingredient condiment that has a particular affinity for lamb, but is also good on grilled fish, vegetables, and other meats. It’s one of those things that you can make with stuff you keep on hand, that is, if you have lemon, parsley, and garlic on hand, like I always do. I was out shopping for ingredients for a…
I spent much of the fall and winter running around, while a pile of cookbooks waited patiently for me to cook from them. Now that I’m back in the saddle, and in the kitchen, I’m getting around to some of the many recipes that I’ve bookmarked. One of the first that caught my eye was the “Pizza beans” in Smitten Kitchen Every Day. It also…
There’s a certain movement afoot not only to make whatever you can from scratch (at some point, people will be forging their own cast iron skillets), as well as increased consciousness about anti-gaspillage, or not letting food go to waste. I seem to be cooking or baking 24/7 and if I used up everything that came my way, from the whey used from making labneh (which could…
It’s been a goofy month. I don’t know if the word “goofy” exists or translates into French, but c’est comme ça, as they say, or “that’s how it is.” It seems like everything got discombobulated; even my vacation plans were thwarted by a server outage and a nasty jellyfish sting, whose only upside was that it was on my thigh – near, but not on, my…
In France, you’re either a juilettiste or aoûtien, meaning you take your annual summer vacation in July or August, although many get more than four weeks off (and some get less), so there’s room for a few crossovers as well. I don’t know what the word for someone who takes their summer vacation during both months is…chanceux? (lucky?) – or if there is a word for…
Middle Eastern restaurants that focus on freshness and quality of ingredients have been proliferating in places like London (Ottolenghi and Honey & Co.) and in the U.S. (Glasserie and Zahav) over the last few years. And now, we’ve got a spate of new ones arriving in Paris. The foods of the Middle East had mostly been relegated to kebab and falafel stands, but new places are…
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