via documents.newyorker.com
Read MoreTed & Amy Supper Club // Behind-the-scenes Video
This New York Times Local video does a great job off showing off 1) the yummy menu, 2) how sweet, calm and competent the host, Kara Masi is, and 3) the charm of Ted & Amy Supper Club and supper clubs generally (ie: why I'm addicted to them). I'm l...
Read MoreA truly guilt-free dessert
Dominant flavors: raspberry, blueberry, blackberry, cherry. Some mango. Rice milk for moisture, almond extract for balance, pecans and shaved dark chocolate for richness. No added sugar (refined, unrefined or otherwise) or fat. Now that it's warme...
Read MoreRaw, Raw, Shish-koom-baw
Aunt Emilienne writes with more dispatches from the raw food scene in Montreal. Looks like these ladies know how to have fun! Seaweed fennel salad, cucumber slices like synchronized swimmers ready to dive. I'd like to see this monster salad served...
Read MoreFood Writing Revue // (The Launch of a New Regular Feature)
I read a lot of food writing. There's so much out there -- restaurant reviews, blogs, magazine articles, literary essays, cookbooks. I like a lot of it, but a lot of food writing sort of fizzles out into blandness. I think people think there's a "...
Read MoreTasting Menu at 10 Downing
All love and deliciousness at 10 Downing tonight. No dissing or discriminating! Pure appreciation. However, if you're thinking, there sure are a lot of microgreens, you would be right. There were a lot of microgreens. A riot of earthly pleasures. ...
Read MoreSmell, taste, write
Last night, I went to a wine smelling/tasting class at the Astor Center titled, "Develop Your Nose: North America vs. South America", taught by Landmarc's wine director, David Lombardo. I like wine tastings because they force me into a type of liq...
Read MoreStop @waverly inn.
via OpenBeak
Read MoreDevelop you nose wine class @astorcenter. Smells... Toasty? @astorwine
via OpenBeak
Read MoreDon't Panic, it's just an Anzac Attack
You're walking along and overcome with a very specific hunger. You want something chewy and moist, a treat that's not too sweet or indulgent. You may be having an Anzac attack. I had one the other day, but quickly ducked into Peels, where I got a ...
Read MoreSunday detox
Veggie bowl of broccoli, chicory and celery with umami and structure provided by okra, beans and broth, and fermented tofu.
Read MoreNew tricks of an old dinner (150 years old!)
The dinner starts off traditionally, standing in the kitchen over cocktails. But this intimate dinner is a little different. Or maybe not. The Gin Rickeys (1958) taste as if they invented the cliche, clean and crisp. A zip of lime, a pop of seltze...
Read MoreBest breakfastes ever
via cityroom.blogs.nytimes.com by Bill Wurtzel, jazz guitarist and table manner subverter
Read MoreSelf-publishing? I don't know...
via thedominoproject.com People ask me all the time if I've ever considered self-publishing. And why not? Here's a story of a 26-year old who sells 100,000 Kindle books a month. Last week's #2 New York Times best-seller was sold entirely exclusive...
Read MoreThe Challenges of Writing a Restaurant Review Inside a Novel
In my novel, the main character, Tia, has many voices -- her interior monologue, her spoken dialogue, her blog, and the restaurant reviews she secretly writes for the New York Times. I researched lots of food writers to get in the right flow. I lo...
Read MoreA Breast Milk Cooking "Don't" // Does Icecreamists Know About This?
Local officials recently confiscated the controversial breast milk ice cream served at London ice cream shop, Icecreamists. Perhaps it was because of this obvious breast milk no-no. From page 288 of the Vitamix Whole Foods Recipes cookbook: Only u...
Read MoreToday's lunch // An Asian caponata
Pea shoots, Japanese eggplant, red bell peppers, raisins, red onion, cilantro, garlic. Just a little bit of salt. An Asian caponata ... using what I know to make what I like to eat.
Read MoreA literary Food52 tribute: M.F.K. Fisher Air-Lacquered Carrots
Today I submit a recipe to Food52's Your Best Carrot Recipe call for entries. It was inspired by my favorite literary passage of all time, in M.F.K. Fisher's essay collection, Serve it Forth. If you like food, fine writing, or easy-to-peel citrus ...
Read MoreSpring Geeking on Mushrooms
Now that spring is almost here, you know what that means. MUSHROOMING. I am a proud member of the New York Mycological Society, and the more I learn about the culture of mushrooms, the more I fall in love with them. Here's why: 1) The science is e...
Read MoreMeet Aunt Emilienne and her new raw thing
Aunt Emilienne, with (cooked) dinner, photo by Jerry Tang My Aunt Emilienne is pretty off the hook. My Mom, Bernadette, comes from a big family of mostly sisters (Yvonne, Felicie, Emilienne, Jeanine, Jacqueline) and a bunch of brothers, too (Victo...
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