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…
The gas is on! The gas is on! I’m so excited to use my oven tonight that I can barely contain myself. But instead of roasting a chicken, I’ll be making some sweet potato fries, caramelizing onions and grilling burgers because I have to use the pretzel rolls I got from the food subscription service,…
There was something comforting about the red-awning hanging outside this Meatpacking institution. Busiest late nights, it was a welcome respite from the masses lined up to get into whatever the latest club was on a Saturday night. The crowd at Pastis tended to be more local. Those who didn’t need a scene. Just a place…
Preparing less common cuts of meat can be intimidating. These little known treasures typically require longer cooking times and benefit from braising. They also tend to be inexpensive. Consider veal breast. At about $2.99/lb, it’s much cheaper than cutlets or chops. Easy to make and elegant, this recipe should please everyone (unless they have an…
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