Even though the temperature in the Northeast doesn’t feel much like it, spring is here. The snow has melted to reveal the first signs of tulips and daffodils popping through the earth. A reminder that no matter how cold and endless the winter may seem, warmer days are coming. This is the time of year…
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…
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…
Fall is on the calendar and in the air. After a summer full of eggplant and corn, I’m ready for some variety in my veggies. With escarole in my CSA share and a drop in temperature, I was inspired to make this soup that reminds me of my childhood. You can easily substitute any ground…
Since my living situation will soon be requiring most meals for two, I thought it was fitting to write about one of my favorite foods to prepare when dining solo — a veal rib chop. Of course, a quality chop may be hard to find in some areas and might be at the high end…
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