Nothing To Cook For Breakfast? Make Breakfast Anyway

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Waking up on the weekend, one doesn’t want to get dressed. One wants to throw on a pair of shorts, veg out on the couch, listen to music and possibly read the newspaper. One–and I’m pretty much talking about myself here–definitely doesn’t want to go to the grocery store to buy breakfast ingredients. So what to do when there aren’t enough breakfast ingredients to make a normal breakfast? You make breakfast anyway.

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Seared Salmon with Roasted Broccoli

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This post is a bit of a cheat because it’s really a combination of two posts that already exist on my blog: How To Cook Perfect Fish At Home and The Best Broccoli of Your Life. The only innovation is that I served these two things together on the same plate and instead of using cod, like I did in that Perfect Fish post, I used really good salmon (Scottish salmon, if you must know) and did away with the Parmesan on the broccoli because I don’t like cheese and fish together. Oh and one more thing…

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Pasta! Pasta! Pasta!

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Our landlords recently told us that they’re selling our apartment and so, despite how much we like it here, we’re going to have to pack up and move on July 1st. I’m already spending way too much time on Westsiderentals.com (the big rental site out here) and a site called Padmapper (which puts Craigslist listings on a map) trying to find our next place. One thing I’ll miss about our current place, besides its proximity to a grocery store (Gelson’s) and a gourmet market (The Oaks) is Counterpoint, the used book store on our street. I’ve found many cookbook gems there, like The Mandy Patinkin Family Cookbook (which I didn’t buy) and The Cooking of Southwest France (which I did).

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Toasted Garlic Couscous with Preserved Lemon

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There’s something thrilling about inventing a recipe. And though I’m not 100% sure that I invented this (it may very well have existed, somewhere, before me) let’s pretend that I am to this recipe what Isaac Newton is to gravity. No apple fell on my head, but garlic toasted in my head as I tried to figure out something new and different to do with couscous. Here’s how it all works.

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Cherries in Salad

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You know how people say “pretty please with a cherry on top?” but the visual you get, from that request, is of an ice cream sundae with chocolate sauce and whipped cream? From now on, I want you to think about salad. Because cherries taste really good in salad. No, not cherries from a jar, I’m talking about cherries that show up, in season (like: now) at the farmer’s market. Look at the cherries in the picture above (which I procured from the West Hollywood farmer’s market) and tell me you’re not craving cherries. Well, crave them in salad.

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Mac with Cheddar, Gruyere & Blue Cheese

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Funny, I was running on a treadmill when this wonderful gut-bomb of a recipe came into my life. Naturally, I was watching The Barefoot Contessa and she was planning a romantic weekend with Jeffrey, prepping the meal ahead so they could spend the day at Sag Harbor and have a montage of Ina laughing (what a laugh!) while Jeffery awkwardly asks, as if it’s spontaneous, “How are you going to make dinner tonight if we’ve been running around all day?” Ina winks at the camera because we know, like she knows, that the mac and cheese is already made. It’s in the refrigerator next to the lemon curd for the lemon tart. Jeffery has no idea what’s coming and the whole thing is so riveting, I’ve gone three miles and don’t want to stop. Such is the power of watching Ina at the gym.

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