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Whole Roasted Onions with Goat Cheese and Pesto

Whole Roasted Onions with Goat Cheese and Pesto

When you are cooking, as in all activities, there’s the easy way and the hard way. And sometimes you need easy. Really, really easy. What to do with an onion? Stuff it, caramelize, cook with potatoes, make rings … If you prefer easy, the easiest, you can do this. Just...
Caramelized Shallot, Honey and Roquefort Cornbread

Caramelized Shallot, Honey and Roquefort Cornbread

A couple of weeks ago, I got my review copy of Comfort: Food to Soothe the Soul, the grand new  John Whaite cookbook. My review is here and I will repeat myself: this book is essential. It’s filled with wonderful ideas, new creative ideas that boggle your mind. This...
Caponata Classica from Sicily by Phaidon

Caponata Classica from Sicily by Phaidon

We just enjoyed nine days in Italy, eight in Sicily and one in Milan [we broke up the trip home over two days and walked Milan for 20 hours!]. This was our first trip to Sicily and this dish was ubiquitous. You have water, you have bread, you have caponata. It’s a...
Smoked Onion Tart with Spinach, Blue Cheese, and Sage

Smoked Onion Tart with Spinach, Blue Cheese, and Sage

Yesterday I posted a cookbook review of Smoking Hot & Cold by Charlotte Pike. And a recipe for Smoked Onions, too. Here’s the way author Charlotte Pike suggests using those smoked onions: in a dramatic Smoked Onion Tart with Spinach, Blue Cheese and Sage. This is...