I love Colman Andrews’ essay on his weight. “It is my opinion that whoever said ‘Nothing tastes as good as thin feels’ has probably never sat down with three ounces of Iranian osetra, a stack of freshly made blinis (the kind that aren’t made with pancake mix), a small bone spoon, and nobody else in the room.” Continue reading →
Lox, nova, smoked salmon, gravlax. Preserved salmon goes by many names. And people seem to use these names pretty much interchangeably to describe this delicious treat that works for breakfast, lunch, or dinner. Continue reading →
Admittedly, chocolate and eggplant isn’t a combination that jumps to mind when you are contemplating dinner. I got the idea for it when I was thinking about recipes for our chocolate issue a couple of weeks ago. I was browsing for ideas and came across a recipe for red miso and chocolate brownies. I ended up going with the chocolate and fennel pollen brownies instead, but the more I thought about the combination, the more I thought it might work as a savory dish. I’ve used miso paste on roasted eggplant and chicken before. What about adding some chocolate? Hmm….
I may have been the world’s pickiest eater as a child. My parents are saints and they indulged this. I was almost never forced to eat something I didn’t want. And there were a lot of things that I didn’t want to eat. One thing I did love was hamburgers (though they had to be plain—no condiments, pickles, tomatoes, or lettuce) and that’s what I got. As I said, my parents are saints.
This week’s edition of EatDrinkFilms is focused on the Philippines. I’ve had good Filipino food, but have never really cooked much of it. Amy Besa and Romy Dorotan’s book Memories of Philippine Kitchens is an amazing and invaluable guide to the ingredients, history, and techniques of cooking from these islands that are a true melting pot of world cuisine. They used to have Cendrillion restaurant in Manhattan’s Soho neighborhood and now run The Purple Yam Restaurant in Brooklyn’s Ditmas Park. Continue reading →