Food and Drink
-
Turducken!
In November 2003, I became acquainted with a culinary phenomenon known as a turducken. I described it thusly (and yes, I was blogging in 2003. I am a nerd.): "this is a chicken in a duck in a turkey, with layers of stuffing in between." Indeed it is. Back in 2003, I decided that I
-
My Little Red Book
Last night I attended a lovely dinner at Adour where the meal was paired with a myriad of wines from the Rhone Valley. In our gift bags, we each received a red leather journal with lined pages and gold edges. As you may know, I like to entertain. I was asked recently if I kept
-
Welcome, Serious Eaters!
As some of you know, I'm now writing for Serious Eats NY. They were kind enough to put my bio into today's post so I noticed an increase in visitors. I'll be doing at least one column a week there, on Thursdays, which you can find here. I'm also writing for the Tasting Table –
-
Am I That Transparent?
Was at Grand Central Market yesterday to pick up a few burger accoutrements (namely blue cheese, which I was craving on my burger for some reason), and took the opportunity to swing by the recently opened Murray's Real Salami. I stood gawking longingly at the cured meats and pates galore, but really had no intention
-
Jam-Packed
What you see here is just one jam-packed part of my weekend — a cooler jam-packed full of grass-fed and finished beef from a farm in CT, taking the ride home with us on Metro North. This is only a portion of the half of a cow that we picked up — the rest is
-
Where in the World?
As of this moment, the only travel I have planned next year, aside from business travel, is a trip to Florida for a wedding in February. I'd love to save up for another bike trip if at all possible (would love to find a bike trip in Asia), but am starting to ponder where else
-
Easy as Pie
Of course, I forgot to take a picture of it, but I baked an excellent apple pie this weekend to take to a dinner party (well, a pig roast, actually). The crust was just perfect — flaky and delicious. Thanks to a suggestion from Smitten Kitchen, I used the Cook's Illustrated recipe, although I used
-
Currently in My Fridge
It is leftover heaven. A hunk of roast pork with rosemary and garlic; arugula; pasta with sausage, swiss chard and onions; truffle cream sauce to go with the cheese ravioli from Arthur Avenue in my freezer; carrot potato soup; olives galore; cranberry apple crisp; a huge hunk of perfect Parmesan. I've also got two nice
-
Europe — The Pro Bono Tour
In pictures, as promised. I'm sloooowly re-adjusting to life back in New York. Had a day off on Thursday and a full work day on Friday, and have had a mellow weekend, gearing up for a busy week. Lots of cooking, staring with Friday night dinner of fried green tomatoes and pasta with sausage and
-
If It’s Tuesday . . .
it must be Frankfurt! Am about to head off to bed but had a great meeting in Paris. Sadly, though, I didn't have nearly enough free time. Based on a wonderful suggestion, we did have time for a drink (a quite spendy but outstanding drink) at the Hemingway Bar at the Ritz, and filled up