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pasta with asparagus, morels, favas or peas…improvise!
photo: maria robledo This weekend when we go to the farmer’s market, we will have Tubetti Pasta with Asparagus, Morels and Fava Beans from Sally’s award-winning cookbook A New Way to Cook in mind. It...
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corian + composing food right on the worksurface
photo: pinch food design Truth be known, I have been composing food right on my kitchen worksurface for many years. As a food writer, I enjoyed the big palate the worksurface offered, perfect for...
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omg recipe: dorie greenspan’s armagnac chicken
Sally Schneider The headnote to Dorie Greenspan‘s crazy-simple, unbelievably good ‘M. Jacque’s Armagnac Chicken’ begins “This recipe, une petite merveille (a little marvel), as the French would...
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our best, essential ramp (wild leek) recipes
Maria Robledo Maria’s Robledo‘s instagram of ramps reminds us that the wild leek that grows throughout the Appalachian and Catsill mountains in spring won’t be around much longer. Like many truly wild...
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how to: crispy kale chips (slow + fast methods)
Sally Schneider My local market sells a 2.5 ounce box of mediocre kale chips, seasoned with weird stuff like cashews and brewer’s yeast, for $7. Why don’t I just try making my own? I thought,...
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4th of july pt 1: grill rigs + open-fire paella improvs
Every 4th of July, my friend Timothy Chegwidden cooks two huge paellas, Spain’s famous rice dish, for a gathering of friends and their children. Tim makes his paella as they REALLY do in Spain,...
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recipe riff: chard + other vegetables stuffed with rice, raisins, pine nuts
For many years, I wrote about improvising in the kitchen. My basic approach was to show people how to ‘see’ the basic structure of a recipe. Once you understood its essential workings, you could play...
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video: sally makes fragrant herb salt + other goodies
(Video link here.) Before I moved up to Harlem, the great Lynne Rosetto Kasper, host of public radio’s The Splendid Table, visited me in my old Chelsea apartment to film me making Tuscan Herb Salt....
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mamma lucia’s essential tomato sauce
sally schneider I did not REALLY know how to make a great marinara sauce until Lucia LoPresti taught me how. The key: Lucia’s trick of sauteing the onions in a liberal amount of olive oil, which makes...
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our favorite eggplant recipe via mamma lucia
sally schneider Some of the best and simplest recipes in my repertoire have come from home cooks at whose tables I’ve been lucky enough to be a guest. These dishes invariably teach me more than...
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5 delish, affordable sparkling wines for summer
ellen silverman Ellen Silverman sent this image of the charming chairs her friend Lauren Malkasian‘s daughter made out of the wire cages from bottles of Champagne drunk during a celebratory dinner one...
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Charlie Trotter’s Brilliant Red Wine Essence
Maria Robledo Saddened to hear of the sudden passing of Charlie Trotter, for decades considered one of America’s great chefs, we’d thought we’d honor him by sharing one of his brilliant creations: Red...
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pan fried olive rescue + warm olivada recipe
Sally Schneider Lawrence Durrell famously described the taste of olives as “a taste older than meat, older than wine. A taste as old as cold water.” That flavor was definitely NOT present in the...
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roast turkey strategies: pre-salting vs wet-brining
Christopher Hirscheimer Over the years, I’ve published a number of turkey roasting approaches and have settled on two that I love. One is based on Alice Waters’classic brining technique, which...
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Our Best Thanksgiving Recipes + Improvisations
Maria Robledo Every year in the days before Thanksgiving, we get calls from friends asking for recommendations for the Thanksgiving meal: the best way to cook the turkey, what side dishes to make,...
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DIY Gift or Hors d’Oeuvre: Tapas Bar Roasted Almonds
Sally Schneider When the holidays roll around, I start a production line of homemade foods that I can give as gifts AND serve to guests who come by for cocktails or dinner, or a bash. One favorite...
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DIY Gifts: Dried Fruit in Fragrant Syrup (Boozy or Not)
Ellen Silverman Before the holidays every year, I make big batches of Prunes in Armagnac, Cherries in Red Wine Syrup and Apricot in Cardamom Syrup to give as gifts, packed into pretty jars, with...
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Nicoise and Other Black Olives with Fragrant Rosemary Oil
Sally Schneider Here’s another of my double-duty holiday recipe strategies: black olives that we’ve doctored up with fragrant homemade rosemary oil. I serve them as an instant hors d’oeuvre with...
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The Deliciousness of Sautéed Stems and Leaves
Sally Schneider The other day, I was about to throw away a the greens I’d clipped off a bunch of radishes when I thought: Why not sauté them? They’re similar to beet or turnip greens. How bad can they...
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Recipe/Method: Herb-Scented Tuscan Pork Roast
Maria Robledo Herb-Scented Tuscan Pork Roast has been one of my most popular recipes over the years. I learned it while hanging out with my friend Peggy Markel during one of the Culinary Adventures...
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