A week after visiting San Francisco and sitting at the bar of Bar Jules in the Hayes Valley, I was inspired to recreate a salad I had ordered that used smoked fish. After making it, I looked through my photos from that trip and realized that I put two salads in one. This is a ...
I was surprised to find green figs at the fruit stand downtown where I work. Even Whole Foods only sold the black figs. What I like about green figs is that they’re less sweet than the black ones even though they look like they would be rindy and bitter. The ripes ones are actually pretty ...
So far I can only buy shishito peppers from two places here in New York City during the late summer months: Sunrise Mart off St. Mark’s Place and the TriBeCa Greenmarket a couple of blocks from work on Wednesdays. I don’t ever get tired of eating or serving them. They’re so easy to prepare and, ...
I saw this original recipe in the New York Times last week. I was reading it and thinking, Oh, I have asparagus, and oh, I have shiitake–here’s dinner for tonight. But I didn’t have prosciutto. I did have some more Mangalitsa Pig bacon in the fridge, so I substituted a more expensive fat for an ...
After my bike ride with Jase and Kate around Central Park, they came over my apartment to eat brunch. I had roasted some beets the night before to prepare this salad because I wanted something very spring-like without having to do any cooking the next day. There were all kinds of citrus in the supermarket ...