I cook because I love to eat. I garden because I love to cook.
I read with interest an article in the Food section of The New York Times a couple of weeks ago about a new seed company, Row 7 Seed Company, that in their words, is “built on chef-breeder collaboration.” Started by Dan Barber, chef at Blue Hill …
I didn’t always like mushrooms, especially when I was a kid. But things change in adulthood and one of them for me was falling in love with mushrooms. Several years ago I was searching for appetizers to make for a dinner and we had extra …
When my son Jacob was about 11 or 12, we were visiting friends in Connecticut. Our last stop was a small park where during low tide you could walk out on the rocks and view Long Island Sound as the boats drifted by. As we …
It’s so insanely popular and can be found everywhere, because it’s so insanely good and should be eaten everywhere. I was hungry and needed a snack. We had a ripe avocado. Toast. Smash. Drizzle. Sprinkle. Done. The version I just enjoyed was smashed avocado …
When I woke early this morning to take the dog out, it was unmistakably still winter. The air was cold and cloudy. Gloves were needed. The tips of my ears felt chilly. But there was something different in the air this morning. The birds sounded …
Weekday breakfasts need to be fast, filling, and healthy. Lately I’ve been starting my work days with Greek yogurt and fruit, smothered in crunchy homemade granola, with a drizzle of honey. The granola is not too sweet and is easy to make, filled with nutrients …
I woke up on a recent Saturday morning itching to cook. I don’t know why, I just wanted to cook. As it would have been short notice and we really didn’t feel like entertaining, I made six small plate courses for my wife Marci, while …
Last weekend my wife and I dropped off our son at LaGuardia Airport in Queens for his return flight to college. Whenever I’m in Queens I can’t help but take a detour to the neighborhood of Flushing, one of several Chinatowns in New York City. …
I love a good grilled cheese because it hits all the right notes – salty, crunchy, greasy, and sometimes even sweet. Many Americans have eaten grilled cheese since they were young. In my youth, I used to think they were called girled cheese. But a …
It’s another frigid winter day in January with a high of about 16oF. So what did I do? I spent most of the day thinking warm, sunny thoughts about my garden. There’s nothing that warms me up more – at least in mind, if not …
