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Where Oh Where Did The Great Tomatoes Go?

Everyone waxes poetic about the glories of family farms, sustainable agriculture, locally grown produce, blah, blah blah. While I am happy for the residents of Manhattan who can afford the $5 peaches at the Union Square Market, I am curious how the less well off among them will be able to eat a healthy diet […]

Coffee and Martinis: A Ritual

I have been accused of being a bit compulsive when it comes to a few things, but my coffee-making ritual is “Rainman-like,” or at least that’s what my wife claims. Of course, watching her make martinis is like watching Nomar Garciaparra between pitches (sorry about the baseball reference). But there is real pleasure in rituals […]

Marcella Hazan: “The Classic Italian Cookbook”

We are incredibly lucky that modern technology( the internet) has given us access to millions of recipes on tens of thousands of cooking web sites. From The Food Network to The New York Times (sorry, I won’t link to them) to the newest cooking blog, er, iamnotachef, we can get it all. But being able […]

Brining: A Big Bang For Your Buck

Brining is a very simple and useful way of getting lots of flavor into meat. You know those award-winning pork ribs that you can’t quite duplicate at home, even though it should be straightforward? The secret may very well be that the ribs were brined. And for great roast chicken a quick brining is fantastic. […]

To Grill, Or Not To Grill (Chicken that is)

Everyone has grilled chicken. And everyone has failed, at least a few times. Who hasn’t opened the lid of the grill to find little chips of carbon where your beautiful free-range chicken used to be? I got tired of tending the grill and having to deal with the constant flares of burning chicken fat, the […]

A disappointment

I dabble in the fine art of aging beef. I have neither the knowledge nor the equipment to do it correctly, but I have, on occasion, come close to those wonderful, minerally, intensely flavored steaks that the best steakhouses will sometimes dish up. And I had high hopes for the thick, bone-in strip steaks that […]



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