Cooking Simplified
I can still taste the buttered bread from the grilled cheese sandwiches we used to have once a week at sleep-away camp. Grilled cheese day was also tomato soup day (there is definitely a law somewhere that states these two must be served together). I was never a big fan of tomato soup, but somehow the …
I’ve waited out these last bits of winter weather with a lot of “necessity” cooking. Plenty of large batches of quinoa and roasted veggies have come out of my kitchen, and very few photo-worthy dishes. But now that I’ve pushed past coat season, I can taste the summer. The Mister Softee trucks have started re-appearing …
As a vegetarian of the BWFE* (Before Whole Foods Era), I can tell you that I have been eating chik’n nuggets and marbled tofu bacon since before it was cool. Fake meat has made huge improvements since then, but the health food craze has also led to us to fear (and probably for valid reasons) …
I have a confession. Life has been really busy lately and, except for the evenings I set aside to eat with friends, I haven’t been eating three square meals a day. I don’t know many people my age who are home by 8 or 9 PM, and that makes it hard to have a full meal in …
After a week and a half of whirlwind travel through Italy and France, I’ve come to a conclusion about eating in Europe: the simplest foods – from local produce to a quick snack at the corner bodega – are the most satisfying. This is obviously a subjective observation, based only on the handful of countries …
I have always kept eggs in the weekend foods category. Overpriced omelettes at brunch and lazy Sunday scrambles in my apartment. I am all for weekday breakfast planning, from smoothies to homemade granola and anything else I can sip on the subway or store at the office. But eggs are a tough one. Forget the …
I used to find it odd that culinary schools focus on chemistry as a foundation to cooking. But it makes perfect sense: to inherently understand the nuances of each ingredients and its best pairings, no recipes or research needed, is to truly cook. The inspiration for this recipe comes from an unlikely source. A friend’s hairdresser, …