Anyone who reads my blog is probably aware that I have an unholy obsession with preserving foods, and that in 17 days I will undergo a life-changing operation, a double-mastectomy with reconstruction done on my healthy breasts. I’ve always cooked, and frankly eaten (hello, new 20-lb gut), to deal with stress, but lately, perhaps because I’m [...]... Read More
The idea of magic, of alchemy, of starting with one substance and transforming it into a completely different substance has fascinated me since I was a little girl, and I couldn’t help but think of that as my husband and I used a mysterious solution to transform brisket into corned beef a few weeks ago. Corned [...]... Read More
Last weekend, we decided to make pâté with a friend of ours, figuring that he wouldn’t be scooged out by the procedure, since he’s french and would therefore understand the desired result, even if we failed to achieve it. Our idea had been to make the pâté — what our cookbook charmingly calls “The Cinderella Meat [...]... Read More
Some couples “practice” for children by getting a dog; my husband and I are evidently “practicing” with charcuterie (tr. “cooked flesh”), the art of making sausage, bacon, terrines, and cured meats. Like preparing for a child, charcuterie requires: a manual — an authoritative cookbook instead of a parenting tome items that the uninitiated would never have lying [...]... Read More
I am in love with a cocktail. My husband and I have recently gotten inventive with our mixology, whipping up a tasty Orgeat syrup from scratch and daring to mix various liquors from our cabinet with mixed results. Equal parts of brandy, gin, and Frangelico do not a delicious concotion make. But on Saturday night, a [...]... Read More
Six star chefs offer their takes on holiday meals, from Latin to Italian, with dishes that are sure to please tradition and your guests.... Read More
Chefs Sunny Anderson and Ming Tsai offer tips on how to use up those pesky Turkey Day leftovers.... Read More
From holiday staples like turkey and mashed potatoes to the more adventurous pomegranate salad and pumpkin seed brittle, six star chefs weigh in on Thanksgiving dinner.... Read More
My Master's Project for the Columbia University School of Journalism, a multimedia website using pickles as a window into how New Yorkers eat and the growing local food movement.... Read More
Diabetes, exacerbated by lack of access to healthy food, exercise facilities and adequate medical care plagues Mott Haven in the Bronx.... Read More
-