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Young, Green Garlic Pizza
Have you seen Jim Lahey‘s new book? The one all about pizza? I have been a big fan of Lahey ever since I lived up the street from the Sullivan Street Bakery in Soho. Back then, I used to go over there...
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Young, Green Garlic Knots with Parmesan and Marinara Sauce
Well, I did it. I broke my oven. After a week of intense pizza-making, my oven decided that it was having no more of this high-heat nonsense and promptly decided that it was going to go on strike. The...
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Asparagus with Fried Egg and Parmesan
It’s asparagus season! Which means it’s time for my favorite fast lunch: sweet local asparagus topped with a fried egg and sprinkled with Parmesan. To anyone who thinks that making yourself lunch takes...
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Orecchiette Carbonara with Freshly-Shelled Peas
On a hot and sticky mid-August night several years ago, I boarded an overnight train from Paris to Milan. The cabin was filled with two sets of bunk-beds that were meant to accommodate four people....
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Cherry Clafoutis
Clafoutis is the classic dessert of the Limousin, the northwestern part of the Massif Central in the middle of France. Traditionally, it is baked in a buttered dish and is more or less a flan with ripe...
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Mission Chinese Food New York
I have to admit to having something of a double standard when it comes to snapping pics of restaurant food and posting them on my blog. On vacation, I will happily — nay, gleefully — take pictures of...
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♥ Happy Valentine’s Day ♥: Grilled Beef Heart with Celeriac Slaw
The first time that I ever had beef heart was at St. John’s Bread and Wine in London. It was two summers ago and I was wandering around Spitalfields on a single-origin chocolate bar search. Suddenly,...
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Sichuanese Pork Wontons in Chili-Soy Sauce
I have inherited a lot from my mother. In addition to her dry sense of humor, her sarcasm, and her sly potty mouth, I am also the beneficiary of her glossy hair and poreless, flawless skin — which she...
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I Made the Ratatouille from Ratatouille for My Students
Another semester has come and gone. At the end of each one, regardless what happens during the term, I am always overcome with wanting to hug each of my students and send them out into the world with...
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Texas-Style Cottage Pie with Roasted Sweet Potatoes and A.1. Compound Butter
Considering the extent of my bacon advocacy, most people are surprised to find out that I used to be a vegetarian. That was not a choice based on any kind of moral imperative. Instead, it was the best...
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