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
I live in Los Angeles. Not surprisingly, Cinco De Mayo is a big deal throughout the city. Don’t even try getting into a Mexican restaurant on May 5th. So it is slightly ironic that the Margarita, the drink synonymous with this south-of-the-border holiday, might not even be from Mexico. One take on the original story
A week ago Saturday it was 70 degrees in Chicago. Sunday they had 6 inches of snow. Go figure. At least Central Park is starting to turn green. The winter of our discontent is drawing to a close and one might argue we can all use a little fresh air. If the downside of mobility
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
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
I spent half of my childhood in Vermont and one of my fondest memories is of maple syrup. After all, that’s where the good stuff comes from. Between February and April, all across Vermont and northern New England, you will see buckets hanging from many, if not most, of the region’s iconic Sugar Maple trees.
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?
Has this ever happened to you? You get your Chinese takeout home, open up all the packages, lay out the egg rolls and hot mustard and duck sauce, spread out the lo mein and Hunan pork and garlic shrimp and Happy Family special – and then you start with the wonton soup. And the broth
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.