I need to preface this post by saying that mayonnaise is not something I eat every often at all. In fact, I think its used too often and when it is used, its used way too much. I hate goopy. Antyhing goopy turns me off and the amount of mayo we… Read full post »

Because there was a dedicated mushroom stall at the green market, I was spoiled for choices. In the end I chose Hen-of-the-Wood, Yellow Oyster, and Shitake. With the exception of Shitake, Oyster (yellow or white), and Hen-of-the-Wood can be difficult to come by. If you’re in a fungi kind of moo… Read full post »

Cold as ice
I drink things very cold these days. I’ve been told that some find hot easier to digest, but for me, if it isn’t close to frozen solid, its hard to get down. Also, where as I used to be a carbonated fiend, bubbles are no longer my friend.… Read full post »

We’re lucky that the second largest green market in New York City is our backyard. Okay, well not exactly in our backyard, but a 25 minute subway ride is close enough, right? The trick to green markets is just like the trick to flea markets…get there early. Not only are there… Read full post »

There isn’t much to this, ingredients and instructions are easy, but those are always the best go-to recipes. I’ve seen some similar recipes floating around, but I’ve added a little extra protein and a welcome surprise to this version. It’s a contemporary spin on the classic t… Read full post »

I started testing recipe ideas weeks ahead of time. In fact, some of the recent posts on the blog were tests for this dinner. We were all set for a lovely rabbit dish when a better idea came to mind. So the Thursday before our dinner, I tested a new recipe… Read full post »

Besides being incredibly easy, you can customize your pickle. Not only can you change the spices, or ratio of salt, sugars, and acids, but thinking outside the box is fun, too. Below are some very ordinary vegetables, but people around the world pickle everything and everything. Eggs? Fish? Fruit? Ye… Read full post »

This recipe is easy. I thought after last week’s more involved and complicated affair, something simple was called for. I would stick with the trout for this recipe, but if you happen to have some other thin, white fish fillets, you can use them for this recipe as well. The touch… Read full post »

I’ve adapted this recipe from a couple of places. The main recipe is from ZenKimchi.com from the contributor ShinShine. The rest of the recipe came from a Korean food show called Tasty Road (if you get the cable channel MNET, I highly recommend you watch it), and some past squid experiences… Read full post »

The nice thing about scallops is that they’re meaty and pair well with something substantial. Since I couldn’t go with a grain – and frankly potatoes seemed too obvious – my brain went to beans. As for the cilantro oil? Well, when I got to the store, the cilantro looked so… Read full post »

The wonderful thing about this recipe is versatility. Use whatever fish you like best or happen to have in the fridge or freezer, (shellfish is a great addition, too). Likewise with vegetables. Whatever I had in the vegetable bins was what I used, but feel free to throw in any vegetable… Read full post »

So, what’s my sin? Greed.

Greed for food has landed me where I am today. Obesity is a dilemma in this country and I am a statistic. Thankfully, because I’m over six feet tall, because I don’t gain weight in my face, to the person passing by, I might just… Read full post »

Acorn Squash and Sage Soup

• 4 large Acorn Squash
• 7 fresh sage leaves, chopped
• Half sweet onion, chopped
• 1 medium shallot, chopped
• 6 ounces plain, fat-free, Greek yogurt
• 2 tbs maple syrup
• 1/4 cup brandy
• 2 tbs smart balance (or real butter, unsalted)
• 2-3 cups low sodium or salt-free/
… Read full post »

From our place in Brooklyn it took just about an hour and a half thanks to traffic, but it was easy and quick enough. When I said before that City Island just a “slip of land,†I meant it. It doesn’t get much smaller that this little village. There is one… Read full post »

One of the keys to a good dumpling is the skin or dough you use. If you can get fresh dumpling skins, that’s best. Actually, if you make them yourself that’s best! But if you can’t find fresh or make them yourself, frozen is fine. Do NOT use egg roll wrappers,… Read full post »

I love an international grocery store. Whether I can read the language or not, nothing sparks my imagination more than wandering down isles and exploring. While in a Russian supermarket in Brighton Beach – just further up the Boardwalk from Coney Island in Brooklyn – I found these large r… Read full post »

Why, oh why, do people insist on putting odd things in chicken salad? Raisins? Grapes? Cranberries? Pecans? Also, I find them to be either entirely too goopy or incredibly dry. Often, you’ll discover that your chicken salad has been made with cubed, grilled chicken breast and that’s just… Read full post »

I love quiche, but I don’t think anyone loves quiche nearly as much as my husband does. And yes, quiche can be manly. Besides being yummy, it also happens to be incredibly easy to make and while not exactly low on calories, it’s a wonderful dish to serve for guests and… Read full post »

There are superstitions we grow up with that eventually we come to understand are silly scare tactics. Don’t step on a crack, never cross a black cat, don’t walk under a ladder, (well, actually that one is more a safety tip than anything). Then there are those things that we learn… Read full post »

The new owner, an extremely nice Egyptian gentleman, is my new best food friend. His impeccable tomatoes were all perfectly ripe, unblemished, and lipstick red. There were bushels of every imaginable fresh herb, squash, and melon. Of course, there were also the most divine looking yellow plums that… Read full post »

I first learned how to make hummus in college. I had a Lebanese friend who would often take pity on her poor, hopeless, freshman friend and invite me to her on-campus house and cook for me. She shared her grandmother’s recipe for hummus one night. It’s a go-to recipe and homemade… Read full post »

I realized that I haven’t had a proper birthday cake since I was in Junior High. How sad is that? So, while 30 was all about lobster, this year was all about confection perfection. Since the party was going to revolve around the cake, it had to be something awesome. Something… Read full post »

This is excellent hot right out of the oven, but it’s even better the next day cold from the fridge. You can serve it with all manner of condiments, but the way I liked it as a kid – and still my favorite way to this day – is the very… Read full post »

This simple recipe might take a little time to prep, but it’s absolutely worth it. As with all my favorite summertime recipes, there is minimal heat involved. Another happy detail? This is one of those great customizable recipes. Any fruit you like will work and almost any cookie, (for the crus… Read full post »