pasta
Pasta with Artichokes
Dear Reader, I have been remiss. I have not yet told you what I did with those wonderful artichokes I got at the Farmer’s Market a couple of weeks ago. In fact, it has been so long that I’ve gotten artichokes in the two subsequent weeks. To make it up to you, [...]
Good Food, Slow
This is a follow up to the post I made last week entitled Good Food, Fast. You don’t have to read that one in order to get this one, but it would be nice.
Although you can make a great meal in less than 10 minutes, sometimes it pays to spend a lot of time [...]
Good Food, Fast
Whenever people tell me they don’t cook because they don’t have the time, I say “fiddlesticks!” and “hogwash!” Presumably because I’m some sort of 19th century gentleman. The truth is that as long as you have a few simple ingredients at home, cooking only takes as long as boiling water.
The Pleasures of Simple Cooking
Although I’m a big fan of so-called molecular gastronomy and other highly skilled cooking methods, there’s something wonderful about cooking at it’s most simple. Looking at the photo above, you can tell exactly what’s in the dish — pasta, tomatoes, basil, olive oil, and parmesan cheese (maybe you can’t see the salt and pepper). [...]
Shelling Peas
There’s something therapeutic for me about shelling peas. I’m not really sure why; it’s not something I ever did as a kid. Maybe because in my mind it harkens back to some kind of idyllic childhood, or maybe it’s just because it gives me a more personal connection to my food. When [...]
Secret Ingredient: Tomatoes
In light of the recent salmonella scare involving tomatoes, I thought it would be a good time to talk about tomatoes. With summer approaching they are coming into season, and I found some beautiful grape tomatoes at the Prospect Park Farmer’s Market. There’s only one problem: I don’t like tomatoes.
