It’s finally spring in New York City and I have to accept the fact that the muscari bulbs that I planted–and that bloomed last year–froze during the winter and have no chance of coming back up again. This means the tulips from Amsterdam that I planted prior to them are definitely d-e-a-d. For this season, ...
Don’t think I haven’t been using my Instant Pot–I have–but I haven’t found a cool new toy that could write this post for me while I’m actually going through the recipe. So recipes are being tested, but I haven’t made the time to sit and write and edit them down. Here’s one though, a remake ...
I wanted to eat shrimp tonight but picked up a pound of squid instead from Whole Foods that called out my name. My intent was to eat light for dinner with the least amount of time spent cooking. I got just that with this Asian-flavored salad. I used the Chinatown-bought wok here that I inherited ...
What do you do when you have a whole fresh pineapple leftover from a party? This is a great mix of sweet and sour. Waiting to add the red bell pepper for last leaves them tender and with more bite than if you include them in the pressure cooking. Same for the pineapple: they will ...
Mark Wilson of Co.Design is more or less a vegetarian now, and so when I wanted yet another curry-inspired recipe for the Instant Pot I turned to him. The original one uses amchoor, a dried unripe mango powder used in Punjabi cooking to provide sourness. I didn’t want to buy yet another spice to add ...