Just because it’s late summer, doesn’t mean you can’t enjoy pasta. It’s actually the perfect time of year to enjoy it most! As the nights cool off, you can finally tolerate the heat of the kitchen again. And you have the best ingredients available: Field grown tomatoes and basil for fresh marinara sauce. And of…
“Do you want skate again or John Dory?” I asked Kyle. “John what? Isn’t that a restaurant?” was his response. My choice was obvious. No, we weren’t eating at April Bloomfield’s oyster bar of the same name at the Ace Hotel. Instead, I was cooking John Dory since (a) I’ve never made it before, (b)…
Just as vegetables change with the season, so do fish options. No longer are we limited to tilapia, shrimp and salmon. Now softshells have started to appear. But at $8.99 for one, I’ll wait a few more weeks for prices to drop to something that won’t make me chokel. Instead, I went with skate at…
The farmers’ markets are filled with the first signs of spring. Pungent ramps, tightly curled fiddlehead ferns and plump morel mushrooms should now be available. Having eagerly awaited something fresh besides kale all winter, these ingredients are greedily scooped up by all the greenmarket shoppers I know. Unfortunately, the prices reflect the short-growing season and…
No matter how much cold and snow this winter brought us, the daffodils in Central Park boldly proclaimed that spring finally arrived. And with it, we can finally eat something fresh and green besides kale. Just as last year, dandelion greens were the first to appear at the market. After traveling in Vietnam, I was…
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