Archive for 'spring'
SOFT-SHELLED CRABS
It’s easy to be extravagant in the spring. Last week, we traveled miles to see carefully tended beds full of tumbling, fragrant old-garden roses. And this week, we traveled miles to eat soft-shelled crab. I know sweet, succulent soft-shells are available here in New York, but every June I feel compelled to pick up […]
Posted: June 14th, 2011 under cooking, obsession, people + places, recipes, spring.
Comments: 1
LUXE FOR LESS: THE TOP BLADE STEAK
I’ve always worked better on deadline—thrived under the pressure, in fact—which is why I found myself racing around on May 21 as though I actually took stock in all of the end-of-the-world predictions. If only I’d planned better, I told myself, we could have had a fabulous cocktail party. Deviled eggs. Melt-in-your-mouth cheese straws. Benne […]
Posted: May 24th, 2011 under cooking, food, recipes, spring.
Comments: none
EATING RADISHES AND BUTTER
It’s cool and rainy and we walk miles along the East River. The water is gray today and moving fast. So are we, breathing in the salt air and happy that we live on an island. On the way home, we run into friends and invite them over for an early supper. We stop for […]
Posted: May 17th, 2011 under cooking, favorite books, recipes, scratch supper, spring, Union Square Greenmarket.
Comments: 4
ASPARAGUS THREE WAYS
The first local asparagus stops people in their tracks. They bend over to get a closer look and marvel in the voice they usually reserve for newborns. At the Union Square Greenmarket, where I do a good bit of my shopping, asparagus usually arrives with lilacs and lilies-of-the-valley, a flower to which it is closely […]
Posted: May 4th, 2011 under cooking, culinary history, food, Gourmet magazine, people + places, recipes, spring, Union Square Greenmarket.
Comments: 2
SPRING FLING: BROCCOLI RABE AND GARLIC (A SCRATCH SUPPER)
For the past few weeks, we have not been able to get enough of broccoli rabe (pronounced rahb), an assertive green that’s actually closer kin to the turnip than to common broccoli. Descended from the wild mustard that flourishes in Sicily, it was introduced to the United States in 1927, by the immigrant D’Arrigo Brothers […]
Posted: April 20th, 2011 under cooking, recipes, scratch supper, spring, Union Square Greenmarket.
Comments: 3
FOWL PLAY: SOUP HENS, SOUPED-UP HENS, AND SUPER-DUPER HENS
“I need fowl!” Susan announced, as she materialized at my side. “For chicken soup. It’s almost Passover.” She threw an icy blue stare at the unfortunate shopper who had just avoided tripping over the tote bags at our feet. It was Saturday morning at the Union Square Greenmarket. The sun hadn’t yet climbed above the buildings […]
Posted: April 14th, 2011 under cooking, people + places, spring, Union Square Greenmarket.
Comments: 2