I’ve worked enough days in my life, from my desk at home to mind-numbing office temp gigs, to have developed some theories on lunch. To me, the working lunch is a series of balances: it should be fast, yet not fast-food; it should be a break from work, but not so indulgent you can’t get moving again; it should be fulfilling, but not a cause of sluggishness. Lunch should work for you, but so...
There isn't much argument that summertime is the peak season for cooking. It never gets easier than in August: the produce is top-notch, everywhere, and cheap. Locavores are finally settling down and enjoying themselves instead of passing judgement on the rest of us for buying zucchini out of season. You can make dinner by cutting up tomatoes and fresh mozzarella and calling it a masterpiece....
You know how you see scallops at the fish market and think to yourself, I could sauté those with?...When I’m at the farmers’ market, I see bushels and baskets of potential pickles...
- David Chang, Momofuku
It's been over three years, and yet I can still vividly remember an appetizer I ate at Momofuku Ssäm Bar . In a meal filled with gloriously fatty meat laced with spice, this s...
So, I’d been eating too much meat. After days of centering every single meal around some big cut, I realized it was time for a little break. There aren’t too many times in my life that I can honestly say this, but what I wanted was zucchini. And for those in need of a zucchini recipe, there really is only one place to go: Chocolate and Zucchini .
This adoring blog is in no need of mo...
A couple months ago I was eating at Otto , which is the place to bring friends who are visiting: a bit touristy, but very affordable; good to great food that’s easy to share; and most importantly, they have olive oil gelato , which floors just about everyone who tries it. One thing we always do is order lots of the $4 vegetable dishes, like tiny radishes with anchovy-mustard sauce, o...
It began when my friend Glen T. Tremaldi, who runs a community garden in Boerum Hill, informed me of his zucchini overstock. "You should see the zucchinis I picked. The size of your calves," he said. And he wasn't joking. They were the size of melons. Then he related something about a frozen rabbit that was bought some time ago from a butcher on Court St., who had divided it up into ser...