Hi Small Bites readers: you’re probably used to getting recipes from us here at the CIA, but we wanted to let you know about an upcoming event in your area The Culinary Institute of America (CIA), the world’s premier not-for-profit culinary college, is the original and proven college for students… Read More →
When the snow is coming down hard outside, there’s nothing like puttering around in a warm kitchen, taking the time to prepare something from scratch. Here are 8 of my favorite ways to pass a storm in front of the stove. 1. Brew a pot of French press coffee. Bring… Read More →
Calling all cooks! Whether you’re a professional, a hobbyist or an expert at cooking for the kids, we have a fun challenge for you. For the next seven weeks—the 40 days of Lent, when many Christians abstain from eating meat on Fridays—we want to hear what you’ll do with one… Read More →
With short, grey days and temperatures cold enough to make an Eskimo shiver, I haven’t ventured too far beyond my home or office very often. Instead, I’d rather spend my weekends cozied up at home, avoiding the wind chill at all costs. (Unless the weather shifts dramatically to the warm,... Read More →
It’s time to cut to the chase – the food. Arranging a date for the party may have taken some jostling and my single-stop shopping trip didn’t work out quite that way, but one thing actually was smooth sailing – the cooking. And at a dinner party where I was… Read More →
Many people are still without power, more than week after Sandy hit. At this point, very few items in the refrigerator are likely to be salvageable, though condiments with high acidity and sugar content, such ketchup and jams, might be OK. But with the cold coming, there is a silver… Read More →
Before I started cooking in earnest, I kept three things in my freezer: ice cream (vanilla), ice cube trays (blue) and vodka (Absolut Citron). But today, my freezer is a go-to tool, one that’s become as important as my knife. With an organized freezer, I can make culinary miracles happen… Read More →
Today in the food section, Linda Lombroso shares her experiences with one cooking class and one wine appreciation class – and recommends a bunch of others to try, too: Learn How to Wine and Dine: Sharpen Your Culinary Skills for Cooking and Wine Appreciation. Kathleen Cuneo, left, and Diane Hoch… Read More →
As the days turn cool and the nights get crisp, the flavor of local ingredients wanes, too. There are hardly any local tomatoes to simply slice and salt. No more sweet corn to barely blanch in boiling water. So this time of year, to take advantage of the fall harvest,... Read More →
Today in the food section, I wrote an essay about cool-weather cooking. (I know, we’re in a heat wave right now. But we weren’t when I wrote the story!) As part of it, I mention my recipe for Rabbit Ragu. It’s adapted from “D’Artagnan’s Glorious Game Cookbook” by Ariane Daguin,... Read More →
I know we’re hearing a lot about David DiBari this week. But here’s the deal: I went to do the reporting and photo shoot for our Easter Pies story, and ended up staying for dinner and discovered the exciting additions to his menu. I figured two stories were in order…. Read More →
My husband and I have become pretty famous among our friends for our sour cherry pie. (And jam, but that’s a story for another time.) I love this pie, and I love to serve it on Fourth of July weekend. It’s so darn American, isn’t it? Here’s a video where… Read More →
My husband and I like to battle Iron Pizza Chef every once in a while. We each make a pizza and then decide whose is better. Here’s the funny thing: My husband always makes the same pizza. His is pepperoni and green olive. Mine is everything from margherita to bacon… Read More →
Good morning and happy Monday. It seems like it wants to be spring outside, but it’s still too darn cold. I had a good food weekend. Friday we did takeout from Sushi Mike’s in Dobbs (I love how he shouts: “HELLOOOO!” as soon as you walk in; and I’m told… Read More →
Good morning and happy Monday. The snow surprised me this weekend; I guess I’ve been too busy watching the first four seasons of Lost to pay much attention to what’s going on outside! I can’t believe I’ve been missing it all these years. What fun. A lot of cooking this… Read More →
I suppose Welsh Rarebit is sort of a fondue even if you don’t serve it in a fondue pot. But I had a hankering for fondue this weekend, and found this recipe in the new “Great Party Fondues” book by Peggy Fallon. None of us could stop eating it. Delicious…. Read More →
As I mentioned yesterday, I made a pork roast over the weekend. The recipe called for cutting it in half and spreading the inside with an herb-garlic paste. Tying a pork roast back together isn’t hard at all. Three simple steps, after the jump.
So I stopped by Stew’s this morning to check out Bobby Flay shooting “The Art of the Sandwich.” He shot 10 webisodes to air over the summer on Yahoo’s food site. I’m such a dork. More photos — and one of the sandwiches — after the jump. (Photo by Carucha… Read More →
Josh Lawler, chef de cuisine at Blue Hill at Stone Barns, shows me the secret of the deliciousness of the soft-cooked egg at Blue Hill at Stone Barns. So happy. He uses heirloom shelling beans from Rancho Gordo.com, but feel free to substitue regular ol’ beans. Especially good for New… Read More →
Happy Monday, Happy Hanukkah and Merry Christmas everybody! The snow may be a pain, but it sure does make everything festive, doesn’t it? I hunkered down on Friday night and roasted a couple of chickens. I modified the Judy Bird technique we told you about around Thanksgiving: on Thursday morning,... Read More →
