…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 ..
Category : food
…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, ..
…is now cooking up with apples and onions – I’ve never prepared cabbage before – but how ..
…will be joining Will Allen (Growing Power), Scott Stringer (Manhattan Borough President), and myself in a conversation about the possibilities for publicly growing food in the most unlikely of places – on the streets where we live, in the middle of our cities, and in particular, in New York City – at WNYC’s Greene Space ..
…is where I am having dinner tonight before heading back to L.A. – my favorite place to eat in the Bay Area (762 Valencia St.@ 19th Street in the Mission, but there is also one in Berkeley), everything is so fresh and beautifully presented, and being vegan I become completely overwhelmed by the six page ..
…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 ..
…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 ..
…is a fascinating book that I just finished: …about how cities eat. That’s the quick definition. A slightly wordier one might that it’s about the eternal engine driving civilisation. Feeding cities arguably has a greater social and physical impact on us and our planet than anything else we do. Yet few of us in the ..
…is really overwhelming this morning – which of the ten available varieties of carrots do I want? do I really need five beautiful heads of cauliflower this week? who has the ..
…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, ..
…is on my mind, can’t get enough of her, just the sight of her warms my heart, caught the appearance on Iron Chef the other night, but missed her on Sesa..
…(is there anything better that comes out of the dirt?) are baking in the oven at the suggestion on the farmer’s market lady that I bought them from this morning, which involved slicing them really thin, covering with a bit of olive oil and salt, spreading them out on a sheet, popping them in the ..
…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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