New York City is known for many things, and many of those things are culinary. Somewhere on the long list of iconic New York foods is the humble hot dog. It won’t be the first thing on anyone’s list of great NYC foods, I imagine, but I doubt anyone would dismiss the idea that it … More A Great New York Hot Dog Crawl, Part 1
Who doesn’t love those rustic Italian rosemary crackers, so crispy, flaky, and salty? A calm evening between two snow storms seemed like a good time to give them a try at home. My daughter loves playing with dough, so we had a fun time making them together. I used this recipe, originally from Gourmet magazine: … More Rosemary Flatbread Crackers
Brussels sprouts and bacon are a perfect match, a marriage of bitter, sweet, salty, and smoky, of crisp and soft, chewy and tender. They can be roasted together or cooked separately and combined before serving. When roasted together, the Brussels sprouts cook in the bacon fat and, well, while not the healthiest choice, they sure … More Brussels Sprouts, Bacon, and Grapes: Three Variations (One Without Bacon)
Our trip to Maine included a few days in Camden, a picturesque town on Penobscot Bay. Long a summer playground for wealthy vacationers, the town’s cultural attractions notably include the Camden Opera House and the Camden International Film Festival. You can stroll along the couple of blocks of Main Street, tucking in and out of … More Maine: Some Notes on What We Ate, Part 3, Camden
Latkes are a cornerstone of Hanukkah for Ashkenazi Jews. People usually have strong opinions about their latkes, and variations abound. The more traditional recipes include shredded russet potatoes and onions, some egg and a little flour to bind them together, and some salt and pepper for flavor. Form into a loose patty, fry, and, voila, … More Lovely Latkes
I recently had the pleasure of answering 20 questions about food and travel for the Globavore Interviews, a project by the amazing travel writer Johanna Read (www.traveleater.net). Her goal with the project is “to get people talking and thinking about food and inspire them to travel and eat.” Here are a few of the questions … More Globavore Interview
A few days visiting Acadia National Park was a primary purpose of our trip to Maine, so we found ourselves in Bar Harbor, which is nestled at the northeast corner of the seaside park. It’s an exceedingly picturesque town that swells with tourists, especially in the summer. There are gift shops and bed and breakfasts, … More Maine: Some Notes on What We Ate, Part 2, Bar Harbor
We traveled along the coast of Maine earlier this month, a trip we had toyed with taking for some time. My husband wanted to go to Acadia National Park. I wanted to eat some lobster rolls and check out some restaurants in Portland and Camden. I hadn’t been to Maine in probably 15 years; my … More Maine: Some Notes on What We Ate, Part 1, Portland
Week 12: Scallions, cherry tomatoes, radishes, fennel, sunshoots, heirloom tomatoes, and string beans. It finally happened—heirloom tomatoes are here! Granted, some of the cherry tomatoes we’ve been getting for the last few weeks are heirloom varietals, but I’ve been waiting (somewhat) patiently for these guys. I’ve even been (for the most part) passing up buying … More CSA, Weeks 12, 11, and 10
Week 9: Peaches, cherry tomatoes, husk cherries, purple cabbage, tea herbs (mix of anise, mountain mint, holy basil, sweet fern, fennel, and lemon balm), cippolini onions, squash, and carrots. We weren’t sure what to expect this week. The lead farmer sent out an email a couple of days before pick-up in which she shared her … More CSA, Week 9: Too Much Rain and the Inherent Uncertainty of Farming
