Real oatmeal, with a little bit of tooth and not gummy. You’re welcome.
They were all as green as the asparagus and Fiestaware placesetting when I showed this photo of the mushroom risotto I made with it all.
I foolishly forgot to take pictures, so this stock image will have to do.
For the fun of it I made these two vegetable platters for the department’s holiday party. Eggplant, fennel, leeks, onions, zucchini and more in the shapes of a menorah and a Christmas tree.
Somehow, the little hamlet of High Falls, NY, is a food Mecca. E. and I had brunch this morning at the astonishing Dupuy Canal House. This 200+ year-old building houses a rambling array of dining spaces that hold from an intimate gathering of two to a party of over 20. The restaurant itself is something…
This recipe is a lot of work, but wonderful afterwards. It started with these awesome Israeli carrots that E. brought home from the market.
I discovered these guys at the Chatham Farmers’ Market, and we’ve been knocking down bottles of their tasty rosés all summer. We drove out there, and it was a nice trip. The tour was pretty short, and there’s not much else to do but a tasting — be careful because you’re driving home! — and…
My last Barcelona post. I think.
A flash of inspiration came to me, like so many other times, that The Perfect Doesn’t Need To Be The Enemy Of The Good.
We picked up a big bag of these at Costco last week. When I first took them out of the wrapper I thought, “uck. ¿What are these flat greasy things?” Ah, but the operative word here is “uncooked.” And when I got my cast iron skillet nice and hot and gave them 30 seconds on…