recipes

Sandro’s Lemon Pasta Is Fast and Comforting

When I am feeling low, I often make NYC chef Sandro Fioriti’s lovely Pasta al Limone, It take no time or odd ingredients to make and is both comforting and divine.

How to Eat an Apricot

Diane Ackerman’s poem “The Consolation of Apricots” gives a sense of just how far an apricot can launch you into reverie. It also gives instructions for how to eat one. I’ve added my own two-cents about how to find great apricots, and what to do if you can’t, along with a recipe for the effect of summer apricots all year long.

Magic Trick: Divine Ice Cream Made In a Plastic Bag

At a dinner party New Yorker food critic Hannah Goldfield attended last summer, one of the hosts served ice cream that had the mind-blowing effect of a magic trick. Here’s how, with a recipe.

Recipe for Desperate Times: Pasta with a Fried Egg + Parmigiano (Reprise)

These tumultuous days, my hunger is for starchy things with deep savor that don’t take much work. And by necessity, simple ingredients. I turn frequently to a transformative formula.

Key Lime or Lemon Hand Pies for Desperate Times

Wondering how could I quickly create the effect of great key lime (or lemon) pie without actually making a whole pie, I devised this delectable stripped-down hand pie, made of a few readily-available ingredients. Fast comfort for desperate times.

A Healer’s Simple, Powerful Immune System Boost

Years ago, I learned a simple recipe for boosting my immune system from a legendary homeopathic doctor. He swore by it, and I’ve come to too. I’ve been drinking it twice daily since the fierce virus scare started and each time, feel its strengthening effect.

Roasted Lemons: 3 Ingredients Yield Mighty Dazzle

As my cooking gets simpler and simpler, I rely on easily-created hits of flavor to dazzle. A favorite of late is roasted lemons, which I often throw into the oven as I’m making the rest of the meal. They liven up ANYTHING. They are totally addictive.

Refreshing Antidotes to the Heat Wave

All over town we’re seeing signs of people felled by the stunning heat wave, sleeping on benches under shady trees, lounging lethargically on the grass in parks. We’ve compiled some unexpectedly refreshing ways to cope…

Bucatini with Ramps, Olive Oil and Parmigiano Reggiano to Celebrate the Wildest Food of Spring

Being a truly wild food that seems to defy cultivation of any scale, ramps are truly delicious and root me in the season. I especially love them braised in olive oil with bucatini or spaghetti and Parmigiano Reggiano, THE pasta dish for spring.

Alice B. Toklas’ Asparagus in Salt & Pepper Whipped Cream “A Thing of Beauty”

In her famous cookbook, Alice B.Toklas called Madame Loubet’s Asparagus Tips “a gastronomic feast. And a thing of beauty.” They are. Here’s how to make them.

Miracle of Transformation: An Easy Way to LactoFerment Foods at Home

Having tried and failed with my own lacto-fermentation rig, I found a tool and two books that made for satisfying success in my fermentation experiments.

Secrets of a Divine Egg Salad Sandwich from Harlem’s Premiere Caterer

Although I cooked professionally for decades, I somehow never got how great an egg salad sandwich could be I tasted Amuse Bouche’s AND learned their secrets…

the thrills and miracles of ‘mystery’ wine dinner parties

It’s exciting to open mystery wines that promised to be great once but have languished so long, it’s impossible to know if there’s something delicious inside. When one proves to be lovely, it’s like a little miracles has arrived.

Foolproof Slow-Roasted Salmon: a Food 52 Genius Recipe + 5-Ingredient and Under Wonder

My go-to strategy for salmon, to make or to teach, is to slow-roast it accompanied by a simple sauce that I can make ahead. I’m thriled that Food52 considers it Genius…

Ode to Tomatoes, for the Last Days of Summer (Neruda with Recipes)

Every September, aware that the last moments of perfect summer tomatoes are imminent, I prepare them these simple ways in of advance winter, and remember Neruda’s lovely ode.

A Sicilian Cook’s Perfect Tomato Salad

The most perfect tomato salad I’ve ever had was made by wine writer Anthony Giglio following the formula of Lucia Lo Presti, his Sicilian mama-on-law. Here’s her formula.

A Guide to Eating As Many Flowers as Possible

“One of my life’s quests has been to eat as many flowers as possible” wrote Dina Falconi in her wonderful book. Then she showed us how…

The Metaphysics of Mayo + Fast, Delish Ways to Transform Storebought

Poet, critic and theorist Fred Moten’s insights into the true nature of mayonnaise got me thinking about my favorite ways to jazz up storebought Mayo

Wild Green Butters of Spring: Ramp, Nettle, Spring Onion

One of the best ways to capture the flavors of ramps, nettles and spring onions is to blend them into good butter that you can eat on all manner of foods and freeze to have on hand. Here are two methods.

Cure for Bed Heads: Our Stripped Down Version of The Cuban Table’s Sublime El Pecado (Layered Coffee)

The Cuban Table’s recipe for el pecado, which layers three kinds of milk with strong Cuban coffee, is so compelling, we’re going to make it this weekend…

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