Writing about food since 2004.
Category
asparagus
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Sugar Snap Peas and Asparagus with Hand-Pounded Pesto
When you spend twelve years in L.A., it’s easy to forget what real spring feels like. I say “real spring” because the spring that you get in L.A. is ersatz spring… nothing really died in the winter, so nothing really comes back. It never got that cold, it never snowed, you never stepped into an…
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Fun Times with Farro: Cauliflower and Cara Cara Oranges, Smoked Trout and Parmesan
They say you’ve gotta know the rules before you break the rules and I think that’s true of cooking as much as it’s true of art or writing or any other discipline. Before you make deconstructed spaghetti and meatballs with foam and fruit leather and dehydrated beef essence, you should probably learn how to make…
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Fresh Springtime Pasta with Farmer’s Market Asparagus and Fava Beans
After hauling home fresh asparagus and fava beans from the farmer’s market, I stood on a chair and made a loud declaration: “I will not adulterate these beacons of springtime with a convoluted recipe that obfuscates their natural glory!” Getting down from the chair, I thought about my declaration and realized that to live up…
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Asparagus & Ramp Risotto
Spring is here at last and that means you’ll find two things at the farmer’s market that you won’t find there any other time of the year: ramps and asparagus. Sure, you can find asparagus at the grocery store in January, but that asparagus is as far a cry from farmer’s market asparagus as a…
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Penne with Ramp Pesto, Asparagus & Peas
I’ll admit, I get lazy when it comes to eating seasonally. It’s easier to pop into the grocery store across the street, where lemons, onions and garlic look the same the whole year round, than it is to march all the way up to the Union Square Greenmarket on a windy or rainy spring day.…
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Meyer Lemon Chicken & Asparagus
There are two dishes referenced in Kim Severson’s “Spoon Fed” that don’t have corresponding recipes: the first is a chicken stuffed with Meyer lemons, the other is something called a “Jewish muffin.” I haven’t had any luck parsing the mysteries of the Jewish muffin, but after an exchange on Twitter I was able to extract…
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Asparagus, Amanda Hesser & Food52
Dip into the archives of my blog, go way back, and you’ll see that at the very beginning one of my very first gastronomical spirit guides was Amanda Hesser. I read her book, “Cooking For Mr. Latte,” while studying for the bar exam (here’s my 2004 post about it) and then proceeded to cook my…
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How To Make Risotto
Here’s our latest video from Food2, featuring beloved Italian chef Cesare Casella (of Salumeria Rosi). Chef Casella (who’s also the dean of Italian studies at the French Culinary Institute) teaches us a technique so effective, I’ll never make risotto any other way again: For those of you who can’t watch the video, here’s the recipe…
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Asparagus & Rhubarb
I used to be very confused about seasonal food. I understood the basic idea–that you should buy food when it’s in season, at its peak–but what I didn’t understand is that because most supermarkets in America stock these “seasonal” foods all-year round (tomatoes and watermelon in winter), the only real way to experience seasonal food…
