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.
We shared bug juice at Camp Watitoh! As little kids, we plucked raw chopped meat out of the mixing bowl when our Mom was making meatballs. I got my sister Karen her first job in publishing. She introduced me to my first wife. We’ve shared a lot as siblings, including numerous cross country moves, the
Now that we are rolled out and “Live,” the fun begins. What is our voice? Who is our audience? Why should you turn the page? Perhaps that last line says it all. We are amok in information. Even those who rebel against the digital onslaught and flinch at the words “fake news” are forced to
What could be more apropos for Cupid’s day than a blushing pink craft cocktail? The “Kiss Me Now Martini” is the perfect combination of lip-puckeringly tart and mouth-wateringly sweet – not to mention intoxicating to the last lingering sip. The recipe is below. What is its heritage, you ask? Pretty much a rip-off of the
Food for Marriage visits with women who are taking charge and making a difference: in their lives and the lives of others. Dr. Geri Donenberg is a professor in Chicago, Illinois. She has devoted her career to educating underserved young women at risk to prevent the spread of HIV/AIDS in communities around the world. This
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