“As much as I love a good Italian sausage sandwich (always with peppers and onions), sometimes I feel like something a little more plate-worthy and a tad more elegant…” The delicious, scintillating scent of peppers and onions sautéing in a pan always makes me think…
“The thought of pepperoni as the star ingredient in a pasta dish seems oddly inappropriate. Nonetheless (and trust me on this), it totally works! So much so that the end result can be a surprisingly elegant, delectably creamy creation.” One of life’s greatest delights is…
“…once we kiss September goodbye and October arrives in all its glorious beauty, my cocktail cravings seem to myopically re-focus on just one spirit…bourbon.” As the days get shorter, the air crisper, and the leaves transform to the classic colors of fall, my go-to cocktail…
delectable, crispy-outside, pillowy-inside gnocchi tossed in a velvety, nutty sauce of browned butter with plenty of crunchy-tender brussels sprouts–which provide the perfect, pleasantly bitter complement.
If you’re a regular reader of the New York Times Cooking page, then you know that the beginning of fall means that it’s time to make the wildly popular Plum Torte. THE Plum Torte, as it is otherwise known. Highlighting the small Italian prune plums…
“I’m officially obsessed with this recipe. The olive oil and the lamb fat renders into the pita bread while grilling, resulting in a crispy, savory, absolutely delicious meat pie.” The first day of October brings happy thoughts of transitioning over to all my cold weather…
I’m a total sucker for any cooking-oriented clickbait post on social media. Especially ones with headlines like “25 Secret Cooking Tips From Pro Chefs” or “Kitchen Stuff You’re Doing Wrong!” Rarely, do I actually find anything all that earth-shattering or enlightening, but once in a…
After a fun, few months, I canceled my Blue Apron subscription several weeks ago–it was a great experience and I learned a lot about new ingredients and techniques, as well as more effectively scaling down my cooking for just two portions. Over the past month,…
