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Ramping Up Your Risotto

Ramp week would not be complete at EDA without a risotto recipe!  Since I’ve been a little busy lately (trying my hand at cheesemongering), I had to throw last night’s dinner together with what was on hand.  Scallops and ramps came from the Greenmarket over the weekend.  Fresh chives came from a friend’s backyard.  Crab…

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Spicing Up Your Ramps

For the food-obsessed and locavore crazed, spring means ramps, dandelion greens, wild chives, fiddlehead ferns, and eventually peas and morel mushrooms.  Because ramps, which have a short growing season, appear first, the hype around how to use this wild onion has reached insane proportions.  Ramps were in such demand that they cost as much as…

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Under The Radar: Saikai Dining Bar

Sushi to go from Tomoe or take out fried chicken from Hill Country?  Those were our options for the first warm Saturday night in April.   It seemed everyone was out – anxious to celebrate the arrival of spring weather.  And at 8:30pm – prime dining time in NYC – all the restaurants on my list…

Drew Nieporent and Adam Platt go head to head

Gotham On A Plate: The Past, Present and Future of Food in NYC

Is there a “New York” cuisine?  That was the question that divided Drew Nieporent, Adam Platt, Jacqueline Raposo, David Rosengarten and Michael Whiteman, the panelists during yesterday’s “Business On A Plate” program at the New School, which was moderated by Rozanne Gold. These restaurateurs and food writers joined for some spirited conversation about the current…

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Cookbook Heaven

Recipes allow us to make connections – to the author, to the past, with ourselves and with each other.  Through these little stories told through food, history is recorded, and memories are made. There is an art to food-writing, just as with any other narrative.  And in New York City, the one place you could…