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, [...]May 26, 2025
Deconstructing the Stir Fry, Part 2 Aromatics • Vegetables & Proteins • Prep and Technique • Sauces As a cooking technique, stir fry opens a broad umbrella that [...]May 8, 2025
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 [...]May 7, 2025
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 [...]April 10, 2025
Smoky Baba Ghanoush In Arabic baba ghanoush means “pampered daddy.” While I’m not sure I want to touch that one—by some accounts, [...]April 4, 2025
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 [...]March 28, 2025
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 [...]March 12, 2025
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 [...]January 25, 2025