Great news, mollusk lovers. The revered Food section of The New York Times has deemed mussels, clams and scallops a wise eating choice to offset climate change. Throw in oysters, which are one of the great cleansing agents for natural bodies of water and I think we’ve got something. I am a huge fan of
Category: What’s for Dinner
Who, among us, does not remember the infamous Alan Arkin scene from LITTLE MISS SUNSHINE? If you somehow missed it, please take 14 seconds to sample this pure cinematic and culinary joy. If you turn to the Web for your weeknight poultry inspiration, you know there are an abundance of chicken recipes online. At last
I keep my Instagram feed chockfull of images from destinations abroad. The cyclists are out in Amsterdam. The table-side trattorias of Trastevere look sunny and inviting. And my French friends have my heart yearning for a cafe seat in the 15th, a glass of red and an order of steak tartare avec frites to complete
Chef Paul Prudhomme tossed some spice on a hunk of catfish about three decades ago and started a craze that has not abated. You can still find his smiling countenance on a tall thin jar of his eponymous seasonings at your grocery store, but I like to tackle this one with whatever I can find
In my conservative estimation, I have made 4,128 meals for my two boys in a tiny galley kitchen in Brooklyn, New York. We set up shop after my divorce and for the next eight years they were with me week-on/week-off right through high school. That’s a lot of meatballs and spaghetti, macaroni and cheese. When
“What is more tedious for us than an early supper? It thrusts itself into the gathering speed of a day’s life like a stick into the spokes of a turning wheel.” –M.F.K. Fisher– I concur, and I keep on hand a mental stack of simple menus that call not for a recipe, but rather a
I once calculated that I have made about 6,000 meals for my kids. I’m not a chef, I’m a writer. That means I am well-versed in making countless decisions on a daily basis. Therein lies the key to feeding children, while not driving yourself crazy. Variety, bravery and reckless abandon. So we’re making fish tonight,
There are certain go-to recipes that I return to again and again. And they frequently don’t make a lick of sense. You can go to any good deli or specialty store and pick up a pound of this luxurious fish for about twenty bucks. Why go to all the trouble to make it yourself? One?
We’ve all been there! Tough day at the office. Our beloved partner is tied up in a client meeting (why don’t they just call it business cocktails with an appetizer or two thrown in for good measure?). The kids have been home from school for hours. They’re glued to their cell phones or game console.
Behold nature’s perfect mollusk. And yet this tasty and nearly always available bivalve inspires such fear in the home chef. Like me for example. I’ve cooked a thousand scallops and still find myself looking up the recipe every time I whip up a batch. And yet it is so simple – just add fat, heat,