Category: Soups & Stews
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After all that cooking and praising I did of Suzanne Goin’s delicious recipes, I’m now the proud owner of her cookbook. I leaf through it from time to time, stopping to gaze at her gorgeously written recipes and beautifully-staged photographs, and I daydream about having enough time to cook everything in it. When I was…
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Run, don't walk, to your local fishmonger today and buy two pounds of mussels, stat. Because I seem to be on some kind of a roll again here, and we have to take advantage of moments like this, of recipes proffered from newspapers that turn out to be recipes you will love and treasure…
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That serene pool of celadon-hued soup, marred only by the fussy addition of julienned celery leaves, looks so unassuming, doesn't it? And yet. While we were spooning it up last night, Ben pointed towards the bowl with his soup spoon (he was on the phone) and made one of the more protracted oh-my-god-this-is-the-most-delicious-thing-ever faces I'd…
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These are the three best things about coming home from a business trip you would have gladly paid someone else to take in your stead: 1. Bumping quickly over potholes in a cab on your way back to Manhattan from JFK at sunset when you can see the skyline bathed in ethereal mauve light;2. Seeing…
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My weekend is over and I'm feeling dejected. There's something about visits from certain guests that just makes you want to keep them close. They bring a sparkle to your days, and when they're gone you can't wait for them to come back again. They make you see your city in an entirely different light,…
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Whuh? In the whuh whuh? That was the translation of the look on Ben's face when I told him what we were having for dinner last week. "Gulya Pinkhasov's Shurpa Lagman" doesn't exactly trip lightly off the tongue. I have to admit it was part of the reason why I chose to make that dish…
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As I slurped up the hot broth in this bowl the other day – sharp lime juice mingling nicely with salty fish sauce and the exotic (well, sort of) flavors of julienned ginger and lemon grass – I felt like I was finally making up for all that bacon grease. And there's so much left…
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Oh, the glory of the humble bean. These rosy, Jacob's Cattle heirloom beans are from the last delivery of my CSA a few months ago. They came encased in papery, yellow shells which crumbled in my fingers as I tried to strip the dried beans from them. The beans were deep red with white flecks,…
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Six years ago, when I was living in a courtyard studio on rue Bonaparte in Paris, I sat at my kitchen-dining room-bedroom table and leafed through a copy of British Vogue. After looking at the glossy pages of statuesque models with impossibly long limbs and blank expressions, I reached the food pages, where an entirely…
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I've told you a bit about my notebooks filled with clippings of NY Times recipes, but I also have ring-binders (plural, yes) filled with recipes from the LA Times. Back in January 2004, Russ Parsons wrote an article about winter greens that's sadly no longer available online. Accompanying the article were three recipes, including one…
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