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Eggs Benedict at home
Yes. At home. Ever since I saw the recipe for English muffins a couple of years ago in that old reliable, The Breakfast Book, the idea of making them has been pinging around in my brain. And then,...
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Carl and Mark: I’m done!
That’s right. I’m done. Over the last four months, as a tribute and adventure, I made all 25 of Mark Bittman’s favorites from The Minimalist. I did them mostly in batches of two or three when time...
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Hot kitchen, lazy dinners
Some days I feel more motivated. Other days, we have stuff on toast. I might just prefer sliced hard-boiled eggs paved on mayonnaise over egg salad. Sometimes the parts are greater than the sum. And I...
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First time for everything
I’ve made meatballs of all kinds, hundreds of dumplings, meatballs that used to be dumplings, as well as headcheese, but somehow I had never thought to make meatloaf, which is a less fussy relative of...
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Fried hijiki with pork
This turned out really well. Soaked in water until it ballooned to about 10 times its dried size, then sauteed with pork in a nice sauce that was on the package of hijiki: dashi, mirin, soy sauce, and...
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It’s citrus season!
Moro blood oranges, kaffir limes, cocktail grapefruits… At this stage, the best plan is to simply make one big fruit salad and be done.
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Sometimes you can’t win
If it’s not the the slowness of film that delays me, it’s the ill-fitting replacement power adapter I got for the scanner or the outmoded dust-cleaner-upper software. But I’m still here, and I’ve been...
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Book learnin’
One thing we’ve been doing a lot more of lately is cooking from books and recipes from various trusted websites. I generally turn to these sources for inspiration and then go off on my own riff — not...
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Chile powder
Morita, ancho, pasilla, guajillo, de arbol, cascabel, mulato — and probably a few others I can’t remember — gathered at a fruit market in Playa del Carmen, dried in an oven in Washington Heights,...
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Venturing into foreign territory
2013 (all 1.5 months of it) has seen new additions to our repertory — a lot more Asian. This might seem surprising, but I’ve tended to shy away from trying to reproduce my mom’s cooking, and pretty...
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In with the new, part 1
We get a little too comfortable with routine sometimes, and that makes us — or at least me — somewhat uncomfortable after a time. So this year, we’re encouraging each other to try new things, and to...
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Shortcuts
We do a lot more cooking way uptown — there just aren’t as many options for eating out or delivery as there were in Brooklyn, which is mostly a boon — but sometimes neither of us gets home till 10pm,...
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Two great tastes that taste great together
Actually five, if you count the olive oil, sunflower seeds, and salt. Highly recommended.
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Bedside reading
I’m late to the game on this series, and I have no idea how that’s possible, because it’s like they’re writing this just for me. (Not to be solipsistic or anything.) As evidence, I submit the concept,...
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Less is more
This is the soup of my childhood. To make it, you need pork bones, which are surprisingly hard to find sometimes, even at adventurous hipster butcher shops and other fancy grocers that cater to that...
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Quite simply
The best. If we know each other in real life, I’ve probably told you about Anson Mills’ oatmeal. More likely, I shoved a pouch or two into your arms and insisted you make some yourself. Like the...
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Limited bandwidth
I forget sometimes that I like cooking and eating certain things. We make two variations on mussels in broth, and this is the vaguely Thai-inspired one, with coconut milk and some combination of lemon...
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Small fry
As part of the Try New Things Project, I’ve been buying and cooking more little fish. The Clupeidae family includes some of my favorite fish to eat — herring and sardines, namely. These sardines I...
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A second time
The first time I tried to make red wine vinegar, I used the very large (2 gallon, I think) crock you see in the background, and the exposed surface area was just too great: most of the alcohol...
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