Month

January 2012

02/2/12 • GLAZED PORK ROAST

02/2/12 • GLAZED PORK ROAST From the Dec., 2003 Fine Cooking (click here to view the recipe) For the last several years my preferred means of transportation around the New York City has been a scooter. The benefits (easy parking, rarely having to sit in traffic, speed!) are such, that even when the weather is wet and miserable and I know that riding will be no fun, I’m inclined to say the hell with it and brave whate
Read More

01/26/12 • CHEESY VEGGIE PIE

01/26/12 • CHEESY VEGGIE PIE From Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi, by Yotam Ottonlenghi Like much of the country, my Sunday nights have been taken over by the characters of Downton Abbey and their various trials and tribulations. Will valet John Bates succeed at shaking off his vindictive wife so he can marry true love (and head housemaid), Anna Smith? Will Lady Mary and Matthew Crawley fin
Read More

01/19/12 • HOT AND SOUR CHILL-CHASER

01/19/12 • HOT AND SOUR CHILL-CHASER From America’s Test Kitchen (click here to view the recipe) Short and sweet will be the M.O. for this week’s posting . . . though given its subject, perhaps short and sour would be a more apt description. You see I’ve got a cold — not so bad that I’m stuck at home in bed, but bad enough that I can’t seem to string a coherent sentence together. I’ve arrived at this conclusion somew
Read More

01/12 /12 • CUBANO COTTAGE PIE

01/12 /12 • CUBANO COTTAGE PIE After nearly twenty-five years of being partnered with a Miami-born Cuban American, I’ve come to have a certain proprietary feeling for many of the national dishes he grew up with. Okay, maybe ropa vieja and arroz con pollo don’t have the same nostalgic pull for me as they do for Alfredo, but when it comes to the what-to-eat-on-a-Sunday-night-because-you’re-feeling-blue test (the ultima
Read More

01/05/12 • GOOD MORNING!

01/05/12 • GOOD MORNING! From the Feb., 2007 issue of Gourmet (click here to view the recipe) I love the idea of a big breakfast, even if I rarely eat one. Come to think of it, that might be why I love a big breakfast — because it’s not part of my ordinary weekday routine, and because it tends to be something I associate with weekends or holidays when the alarm isn’t set for 6:00 am, or when friends and family are st
Read More