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The Politics of Food

Election Day is over, and we can again be free of those awful, disparaging and disingenuous ads.  The results weren’t surprising in New York, as Cuomo was the frontrunner.  But elsewhere in the country there were some big races and issues to be decided.  Oregon voted to legalize pot (not a shock).  Providence showed promise…

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The Pleasure of Pasta Making

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…

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A Tour of Jean-Georges Kitchen

Knowing the right people makes all the difference.  And in the food world, it’s even more important.  You can score the best reservations, have free meals, drink fine wine and occasionally get a tour of the kitchen. In preparation for my Paris excursion, I was fortunate enough to have an inside view of the kitchen…

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Spring Throwback: Risotto with Fiddlehead Ferns, Ramps and Morels

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…