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Vanilla Rhubarb Chocolate Chunk Ice Cream
With rhubarb’s glorious reign quickly coming to a close, I wanted to give it one last hurrah, before it is replaced in the fruit bowl with stone fruit of a multitude of dizzying hues. I made this...
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Salad Dressing of the Week: Roasted Strawberry Balsamic Vinaigrette (with a...
Make this right now, with all those plump ephemeral strawberries lurking around. (If you are making this out of season–gasp–consider adding a small pinch of sugar to the berry puree to help boost...
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Meet Matthew Goldfarb and Petra Page-Mann, from Fruition Seeds.
Matthew Goldfarb and Petra Page-Mann, co-founders of Fruition Seeds. Through the marvelous thing that is this internet, though email, mutual blogs, and a mutual friend’s Kickstarter encouragement, I...
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Salad Dressing of the Week: Avocado, Lime and Cilantro
I made this quickly in the blender this week, to go over a cold rice salad with shredded poached chicken, local corn, a few early tomatoes and chunks of avocado. Mostly the goal was to distribute the...
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Salad Dressing of the Week: Sesame Ginger Vinaigrette
I love this dressing and use it all year long–but particularly in the summer over a bowl of fresh sliced cucumbers, or a batch of quick-blanched fresh broccoli or green beans, or sauteed greens, all...
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Trick of the Trade: Pot Lid meets Corks
Most of our cookware have lids that are completely constructed of metal of some variety. Especially the copper pieces. They are my favorite to cook with, stellar conductors of heat, but OUCH if you...
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Salad Dressing of the Week: Yogurt Blue Cheese
This is a rich, luxurious, and even slightly healthier take on a classic blue cheese dressing. It certainly marries beautifully with a big old bacon-scattered wedge salad, or as a spread on a...
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Trick of the Trade: the Bottle Brush
Never had one of these in my life until I had a kid. Should have had one decades earlier. (this is the one I own. A friend recently captioned a photo on facebook of the same one, titling it “Ziggy...
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Eat these now: Shishito Peppers
This mild pepper from Japan has become quite the culinary rage over the last handful of years. I first had them as a snack in a benefit cooking master class for Slow Food NYC, and have been growing...
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“Has this blog been abandoned?”
“Has this blog been abandoned, or moved elsewhere?” A few months ago I received this email from a reader. My response was that, though it would very much appear that way, in fact no, not abandoned,...
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