We survived yet another storm.
We were very lucky... 14 inches... no damage... no loss of power... and spectacularly beautiful, as you can see...
So a celebratory, leisurely breakfast was in order this morning. VERY slowly scrambled eggs... 5 eggs…
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I could eat pasta every night.
I could happily make pasta every day.
And if I could afford it, I'd have a daily prosciutto fix.
This, of course, leads to one of my favorite meals: fresh pasta with a very…
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I could almost skip the salad just to get to the croutons...
OK... Not really...
But I do love salty olive oil-y crispy bread...
And I never, ever buy them. I take baguette that's starting to go stale, cut it…
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A trip to Arthur Avenue netted parmesan, prosciutto, EVOO, semolina, and a few pounds of the recently named "Best Italian Sausage in NYC." Since it's still in the 20s here, and we'd been to Teitel Bros., dinner was self-evident: some…
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Sometimes... sometimes I just want a recollected flavor. And that's a tricky business... because memories of flavors (like memories of anything else) can be elusive. Like most Americans of a certain age (yes... I really just used that phrase), my…
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A non-meat-eating friend was sent a beautiful - and I do mean beautiful - frozen New York Strip steak. Knowing she wouldn't eat it... and that I would... she gave it to us. It was still frozen solid, so it…
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I love sage. I'm pretty sure I've mentioned that before!!! And I'm willing to bet that I put more sage in dishes than most people could stand...
So take any sage amounts that I give you with a grain of…
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Old-fashioned word. Old-fashioned food. REALLY good!
I had a package of wild-caught, frozen salmon filets from Trader Vic's... and I didn't want to hassle with trying to thaw enough for us while keeping the other portion frozen... so I thawed…
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No... not that...
It's been a very mild winter in Yonkers... until now. This past week, it's never gotten out of the low 20s for HIGHS!!! So you'll understand my freak-out when our heat suddenly went out yesterday afternoon. It…
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What I lovingly think of as Shepherd's Pie has only some basics in common with the original OR the common one from the '60s...
Unlike the original, it's not a mutton stew covered with mashed potatoes...
And unlike the '60s…
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A few months ago, I posted about making a Spanish(ish) tortilla... and I did it in the form of a filled omelet. But one night a few weeks ago, I just wasn't interested in even the minimal effort that a…
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It's January...
But...
One of the great things about having a garden, and taking the time in the summer to make tons of "pesto concentrate" for the freezer, arrives on that awful, frigid day in January when you want to…
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It's one of those nights when, regardless of how much I love to cook, I stare blankly into the cavernous maw of the fridge or pantry at a total loss. I have no idea what to make, or even what…
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Do you have a house filled with Brussels sprout haters???
Are you one of them?
I have a couple of preparations that may just change your mind... The first is to grate trimmed sprouts in the processor, using the grating…
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Do you ever wonder why, even though you're a really good cook, your version of a dish doesn't taste quite the same as the restaurant version did?
I'll let you in on an awful little secret: Salt and Fat.
In…
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