Mussels Three Ways -Thai, French, Italian
Growing up north of Boston on the coast, I became a fan of shellfish at a very early age. Lobster, soft shell clams, shrimp, scallops, [...]
Articles by Carolyn Swartz
Deconstructing the Stir Fry, Part 2
Aromatics • Vegetables & Proteins • Prep and Technique • Sauces As a cooking technique, stir fry opens a broad umbrella that [...]
Deconstructing the Stir Fry, Part 1 – Heat, Vessels, Tools
In her seminal 1945 cookbook How to Cook and Eat in Chinese, Nanjing-born physician and author Chao Yang Buwei introduced Americans to [...]
Tishpishti – Sephardic Passover Cake
Of all the Jewish holidays (and there are many), Passover is the one that revolves most around food. If by chance you’ve never been [...]
Smoky Baba Ghanoush
In Arabic baba ghanoush means “pampered daddy.” While I’m not sure I want to touch that one—by some accounts, [...]
Orange Olive Oil Cake
Over the years I’ve observed that people with curiosity about food are either cooks or bakers – but rarely both. Woefully right [...]
Lebanese Lamb Shanks with (Murdered) Green Beans
Good things, they say, come in threes. Why, I don’t know. But clearly humans are drawn to the number three. Maybe it’s the [...]
What’s in a Name? A Conversation with Chitra Agrawal of Brooklyn Delhi
You may be familiar with Brooklyn Delhi, the line of premium, small-batch Indian condiments, sauces, and heat- and heat meals carried [...]
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