Late spring, 1981. Sitting on the side of the pool at the YMCA, the sound of distant thunder in the background, whispering through gritted teeth, “Please don’t rain, please don’t rain, please, please don’t rain.” The skies grew darker with Read on!
When I was little, we lived right around the corner from a small grocery store called Jack’s Pak-It, owned by the Fertittas, a close-knit Italian family completely to blame for my lifelong obsession with grocery stores. In the early 1970’s, Read on!
Who says there’s no such thing as terroir in America? Claims of culinary authority abound: “My wife is from Maryland, and she is very picky about crabcakes.” “I lived in New York for 10 years. I know bagels.” “That’s not Read on!
There’s something about the competitive nature of professional cooking that turns me off. Sure, I held my own though years of smack-talk and innuendo in restaurant kitchens, yelling and flying food, and burns worn like badges of honor, but none Read on!
Twine, butterflies, quill pens, little worms, wheels, snails shells, little ears, angel hair, twins, radiators, cocks’ combs, shoestrings, little tongues, wood knots, little sparrows, rifles, and priest-stranglers. An accounting of the goods and customers in a post-apocalyptic rag and bone Read on!
Last week, I received a disturbing email from someone who was quite worked up about the pig roast we have planned for next month. The response overall has been great, and I personally can’t wait to spend a beautiful autumn Read on!
(courtesy Jam at Thai Fresh) 2 Tbs. green curry paste 2 cans coconut milk (do not shake) 1 coconut milk can can water 1 Tbs fish sauce (or to taste) ½ small pumpkin, peeled and cut into chunks 1 pound Read on!
1 pumpkin (or other winter squash), peeled and cut into 1-inch cubes extra-virgin olive oil sea salt 12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered) 2 cups cooked wild rice* 1/3 cup pumpkin seeds Read on!
Little faces peer through the oven window watching this weekend-morning beauty rise to extravagant heights. The batter, similar to that of popovers, is so easy to make. The addition of pears and browned butter add elements of sweet, sticky and Read on!