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• Post #1508441

  The other day in one of the magazines, there was a story about an incredible Afghani eggplant dish. And we do like an eggplant in our family. The writer was going on and on about how great it is but no recipe. I saved the story and went on a search. What did I discover? It was one of the dishes I made for our radio station dinner but did not get a chance to try — I have such hard time eating when cooking for big groups. Made it again for a smaller gathering and finally had some leftovers on the...

• Post #1327202

  It’s early. #nyc #subway #whitehall

• Post #843018

  Our move from Manhattan to the country thirty one years ago coincided with the release of Rick Bayless’s Mexican Kitchen. Tom gave me this book for our first wedding anniversary probably in hopes that I would learn something about food and cooking. To a certain degree, that worked. To this day, I have never seen recipes better organized, explained, and laid out as in this book. For me, it is the best, most authentic, comprehensive, interesting, gimmick-free, doable book in my now Mexican cook...

• Post #286078

  A crab cake recipe in Eric Ripert’s Seafood Simple excellent cookbook. And a 1 lb can of crab meat in my fridge. At first, the idea of deep frying put me off — cleanup, all this oil mess. And the thought of a burger — even a crab cake burger — was not too appealing at the moment. The craving was for a pure crab cake without distractions. Then I saw a tiny 1 qt pot on my cooktop and a Japanese sieve hanging above it. That sieve is brilliant — 3.5” in diameter, absolutely flat, with a handle...