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,
Answer? The one where you walk by the window and are drawn inexorably in as if by some strange cyclonic force. For me – hardly a shopper at heart – that means Fishs Eddy, the dishes, plates, mugs vintage everything-ware emporium at Broadway and 19th Street, steps from Union Square. In a world drowning in
We are the generation that is never going to age. We are trekking through Thailand for our fiftieth and helicopter skiing and learning to cook in a yurt on the Tibetan plain. Our parents bestowed us with education and confidence and this unwavering belief that the world is our oyster, merely there for the taking.
I stand alone as the only New Yorker who never does takeout. Why? Short answer: I like my food hot. Few dishes travel well. And I consider cooking therapy. Given the choice of tipping some dude five bucks to hike up to my fifth floor walkup with a sack of congealed fries versus cranking up
Food is love and no one likes to be disappointed at the dinner hour, most of all the home chef enamored of pleasing everyone all the time. Namely: me! So how do you whip up a festive and delicious meal for your beloved when she rebels at the sight of meat and your idea
A continuing series on separation survival from those who have bravely gone there before you. The ink on the settlement is long dry. The anger has dissipated. You’ve returned to the dating fold. My god, you’re having sex again (finally) – with someone who is not your ex! The list of Things You Never Expected
