Category: Gluten-Free
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First it was zucchini, halved and quartered, steamed until tender, then tipped into a bowl of peeled garlic and chopped parsley and olive oil, served room temperature. Then it was rounds of zucchini, sauteed with garlic until brown and puffy and then mixed with beaten eggs, a drop of milk, chopped mint and parsley and…
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I have been eating an alarming amount of cheese lately. Pecorino sardo, a fat baton of which plus five water crackers made my dinner the other night, a snowy, fresh goat cheese eaten at sundown on Sunday night with a nice red wine, a wondrous English farmhouse cheddar that tasted faintly of pears studded with…
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In the last 62 hours, I have eaten: 1. Six bags of mini pretzels on four different flights. 2. Half a Subway sandwich whilst watching my cousin prepare for her wedding. 3. My very first Quiznos sub, which I hope and pray will be my very last Quiznos sub, at the Denver airport. 4. One…
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The wall of heat has arrived. Like a thick syrup, it's encircling the city. On days like this, what always surprises me is how strongly I seem to suffer from weather amnesia. It's been 98 degrees before – many times before, even – but when I first feel that wretched miasma of heat and filth,…
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Instructions for a hot day: 1. Go to a bar and have someone pour you a cold wheat beer. Drink it while beads of moisture collect on the glass, cooling the palms of your hand each time you take a sip. Sit in the window of the bar so you can see your fellow citizens…
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Nostalgia for the Italian countryside is all well and good, but some things can happen only in New York. Consider this: walking down 17th Street at dusk last night, I saw a group of people clustered in front of a rug store. As I got closer, I heard strains of choral music and before I…
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It's always so difficult, isn't it? To find yourself on the wrong end of a holiday, trying desperately to remember the sight and texture of everything that had been in front of you just hours before: the glint of sun on the acacia leaves, the tiny lizard shimmying along the terracotta patio, the sweet-smelling breeze…
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Sometimes, the best recipes are really more instructions rather than recipes – instructions that manage to entirely change the way you think about food. Like when you learn that sprinkling flaky salt on a sliced tomato wedge will transform the taste of the tomato in your mouth. Or that a drizzle of good olive oil…
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I've got ants. There's no way to beat around the bush here. I've got a thin and irritating line of small, black ants marching their way in and out of my apartment and getting perilously close to my food supply. I know they're not dirty, like roaches, or pesky (and dirty) like mice, but I…
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This is the only thing I've cooked since Thursday (not including Ben's birthday cake, but more on that later). It's been a busy couple of days around here! Surprise out-of-town birthday guests, a dinner for 24 people, the advent (at last!) of spring so glorious that I felt like a puppy when we went outside,…
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