Month: October 2006
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Sometimes The New York Times can be such a tease. Why, you ask? Well, take this article that Julia Moskin wrote in August about the glories of the humble mussel. I certainly need no prompting to sing the praises of a mussel. So tender, so sweet, so weirdly shaped and colored, so amenable to a…
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You know times have changed when you get to the grocery store (and I'm not talking Balducci's or Whole Foods here) and realize, as you stand in the baking aisle, that they don't carry milk chocolate anymore. They've got semisweet and bittersweet, even the abomination that is white chocolate. But milk chocolate? O plebian masses,…
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I'm surprised that it's taken me this long to get around to cooking something by Julie Powell (and thereby, of course, Julia Child). I probably don't need to introduce Julie to you lot, but just in case there's a poor soul among my readers who hasn't discovered the side-splitting misadventures of Julie Powell as she…
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After yet another weekend with no cooking (which included, however, a gorgeous wedding, a Coloradoan winter storm, and the delicious discovery of Chipotle – glory be!), I skipped blithely around the greenmarket yesterday, gathering up my ingredients for dinner. Don't you love it when you can bypass the store entirely? I do. I bought shiny,…
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Jennifer Steinhauer's New York Times piece on cooking when you're moving house and attempting to use up the half-empty tins, bags, boxes and glasses of spices, rices and beans you've got lying about your pantry made me laugh. I've been in her shoes (haven't we all?) in my moves around this city. I may not…
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A week in Berlin with my mother ensured that I got my requisite amount of fresh vegetables after being stuck, for the previous week, in a smoke-filled, sunless convention center where Wuerstchen and chocolate bars were the standard fare. But after returning from Berlin this past weekend, I've found that I'm still craving vegetables, especially…
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I hope you aren't too disappointed that I chose to break two weeks of silence by featuring the lowly scrambled egg. It's anti-climactic, I know. But after such a long absence from my kitchen, I had to ease my way back into it. Well, that, and the fact that I had no fresh milk (or…
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When I made these the other night (yes, the night of that other kitchen disaster) I was, at first, quite hopeful. Sure, we had to open the door to the patio because the fumes from the oil-fried chilies were so strong that Ben and I both started coughing before we even sat down to eat,…
The Wednesday Chef 