I cook because I love to eat. I garden because I love to cook.
A weeknight dinner might need to be quick, but that does not mean it needs to be unhealthy, tasteless, or inelegant. This Greek dish, shrimp in a simple, slightly spicy tomato sauce topped with salty feta cheese perfectly fits the bill. As it makes use …
We moved to St. Thomas in the Virgin Islands in the mid-1990s so Marci, who married me halfway through our time there, could carry out her dissertation research. The restaurant we grew to love most was a Greek place, called Zorba’s, of course. But it …
Every year when we host Early Thanksgiving for our friends, Carl carves the turkey. Our old dog Lucy had a love-hate relationship with Carl. When he walked in the door, Lucy would bark incessantly and disruptively; it must have gone on for at least 15 …
I don’t need to tell anyone that the heat and humidity of July and August in New York is unbearable, and getting worse in a climate changing world. The air is as hot and thick as split pea soup, hearty and warming in winter, but …
Overabundance in the garden is a problem I can deal with. To even use the word ‘problem’ is a stretch. Nonetheless, when there is too much of a given crop in the heart of its harvesting season, the gardener must find a way to use …
I can only imagine what it would have been like for my ancestors – both the caveman types thousands of years ago, wherever they were, and those just over a century or so before, in little villages somewhere in what is now Ukraine. After a …
Some foods are a blank slate; they are a vehicle for other flavors. Take escargot, for example. They’re probably not too exciting on their own, but as a way to get your fix of garlic butter, they can’t be beat. Boneless, skinless chicken breast and …
We all make mistakes in the kitchen. Sometimes they are rookie moves, like the first time I roasted a turkey leaving the neck and bag of giblets inside. These novice errors can usually be chalked up to ignorance. How was I supposed to know they …
My friends Kathleen and Matt love to eat. Call them foodies or gourmands, they know how to enjoy a good meal and are partial to a nice bottle of wine. And they always want to share the food they eat and create with others. Hence …
Think about winter food; root vegetables, hearty soups and stews, braised meats. All delicious, they warm the body as we face the chill of the season. They are heavy and satisfying, getting us through the darkest, coldest months of the year. But sometimes …
