Category : food

…is a super-smart-and-articulate-detail-oriented-science-wizzy-foodie-blog (ie, see today’s post: Sous-Vide and Low Temp Primer Part II: Cooking Without a Vacuum) written in part by my old New Haven friend Dave (famous for having three fry-daddies in college – and now mad scientist food technician at the French Culinary Institute in New York) – and even though most ..

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…the sophisticated-but-street cooking & blogging (vegetarian) foodies Evan George and Alex Brown – whom I met when they presented a provocative pickling workshop in one of the geodesic tents pitched at the MAK Center’s Schindler House for the L.A. launch of The Sundown Salon Unfolding Archive – just sent out this message: Friends and food-fiends, ..

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…is where I am at for lunch (the one at Prince & Sixth Avenue, though the one on 13th Street & University is equally good, but more crowded and less calm) – and if I had my way, where I would be for EVERY meal when I am in New York – and since I ..

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…will be joining me in conversation on April 7th at Princeton University and on April 8th at WNYC’s Greene Space in New York (along with one or two other exciting participants to be announced shortly) for a conversation on food and cities, to coincide with the release of the expanded edition of the Edible Estates ..

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…is stewing on the stove – and like my other favorite dishes these days, is primarily about one great fresh local ingredient with minimal preparation and very little else – started with baking halved squash (butternut today) with whole garlic and olive oil, which is then pureed and added to a pot of sauteed onions, ..

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…are filling bags from the farmer’s market today, and seem to be all I crave lately, which is remarkable since they are the very few things that I despised, refused to eat, would dramatically gag on (especially beets) at the dinner table growing up, and in fact only recently have I developed a taste for ..

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