Okay, so. Lard.
It’s a thing (it’s a really good thing), but I fear that many people are turned off by it. I’d go so far as to wager it’s because we have negative associations with the word. To most, it’s not so much a food product as it is a mean insult. How these words [read more ...]
I’m the last person to claim expertise in Thai cooking. But there’s something about it – something about the way the flavors explode in your mouth and then coyly unfold – that piques my interest.
Lucky for me, there are some truly great Thai restaurants in Syracuse. I was lucky enough to speak to the owner [read more ...]
Clearly I have a problem, as it was mere days ago I was telling you that I’m done lusting after spring. Well, um, last night I made a minted pea sauce. For lamb, nonetheless! I know what you’re thinking: why didn’t she just go for the full monty and throw some damn morels on it? Would’ve, but [read more ...]
Gosh, it’s been a long time since I’ve cooked fish.
I guess with all this winter weather I should just be content to hunker down with meatier things: cinnamon-kissed lamb chops, short ribs braised in red wine, stewed chicken thighs. But the weather in New York has been downright lovely lately – it reached 52 degrees with brilliant sunshine [read more ...]
I do believe in fate.
Last week while aimlessly wandering the aisles of the grocery store, I picked up a jar of molasses. I love molasses for its deep, warm sweetness and retro-chic quality. ”Why don’t I bake with this more often?” I said to myself at the time. “I should make a conscious effort to use it.” [read more ...]
I’ll admit to a certain degree of laziness in my attraction to oeufs en cocotte. (I will also admit to a bit of Francophilic tendency, hence my refusal to talk about this dish using its English name, eggs baked in ramekins.)
I do love eggs for supper – with a glass of spicy-floral Gewurztraminer and a [read more ...]
Earlier this week I had a half-bunch of kale wilting away in the refrigerator. Not enough to bake into chips and too small a quantity to braise or steam and be substantial, I let it sit there for days as I wrestled with the desire to be rid of it and the preemptive guilt of [read more ...]
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