Maybe it’s the cooler weather. Maybe it’s the fact that chicken legs are $0.79/lb. Whatever the reason, coq au vin seemed like a good idea. But spending a full day making it did not. Traditional coq au vin uses a rooster or aging chicken. Today, you’ll be hard-pressed to find a rooster unless you live…
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…
Almost every child (and my younger self included) has tasted play-doh. The question is why. The smell is off-putting, though certainly unique. Its consistency is absurd – crumbly yet soft – like cold mashed potatoes. But I don’t recall it tasting buttery in any way. Its vibrant color, on the other hand, makes it appealing…
According to the groundhogs, warmer weather is just around the corner despite the freezing temperatures in the Northeast. And I’m ready for it. Enough with the winter kale. Since it’ll be a few weeks before the first spring vegetables appear at the farmer’s market, I improvised with a dish that conjures up images of green…
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