Zuni Cafe in San Francisco where I only ever ate once, for lunch, by myself so it wasn’t a classic expansive experience – like the ones I wish I had. Chris and Skip who are readers of this blog have spoken to me on several occasions of the magical experiences they have had over the years eating at Zuni Cafe. My friend Ansell who ran the Odeon for many years then went on to have his own very successful restaurant also spoken in glowing terms of his experiences there.
What I knew about Judy Rodgers was that she was the food genius behind
In reading all the obituaries and memories of her online this morning the one that most touched me was written by David Lebovitz, who worked with Judy at Chez Panisse and has a unique and very touching, I thought, perspective on her life and her food. I finished reading it and thought: she was my kind of gal. Go here and read it, well worth the time and really a wonderful insight into what makes a great cook.
Probably most famous for her wood oven roasted chicken and bread salad which however sad I am I never got a chance to eat while she was still in the kitchen thanks to the wonders of the internet at least the recipe is easy to find online (see above link). Many videos of Judy talking or preparing recipes – you can tell from her self-effacing presentation that she was indeed truly only interested in making delicious, well sourced food. If you ask me that is a great accomplishment and a life well spent.
Fun silly video from The Perennial Plate folks whose partnership with Intrepid Travel has allowed them to broader their scopes in so many fascinating and entertaining ways (check out their Moroccan montage video below). Inspired by their trip to Moroccan these Lamb meatballs look great and could easily be done in a frying and then finished in the oven if you live in a New York City apartment without access to a grill.
I hope you all had a great Thanksgiving – by the time ours was served I was so exhausted I didn’t even think to take a picture, what a lot of work! Maybe it’s a function of cooking for 16 people, or being overly ambitious or maybe just age, but I really understand why large family dinners the world over are usually cooked by not just one person but the extended family. I’m not a big fan of pot luck and I was very grateful to my friend Christy who came over and helped for many hours before the crowd arrived.
In the end I have to say a Thai twist on Turkey was a hit and I really thought having the bird chopped into pieces made it much easier to cook and carve in advance.
Walking into Whole Foods on the Bowery the other day it was hard not to notice how the store had been decked out for the holiday season. Chestnuts, Cranberries, Brussels Sprouts, Sweet Potatoes and Yams were on hand in abundance. Immediately as you walked through the door on the left is the sweet potato/yam section and there in the midst of all these beautiful tubers are dozens of plastic boxes of marshmallows. Just like the pilgrims used to eat….or was it the Indians that introduced the marshmallows to the pilgrims? I always forget that part of the story.So then I turned the corner and saw the apple display, this time with containers of “house made” caramel sauce, because you know, apples aren’t really good just on their own.
I know people make something with yams and marshmallows at Thanksgiving so why not have them close to each other, it just bothers me because, well shouldn’t we be discouraging people from eating marshmallows and yams? And apples and caramel…if they had fresh-baked apple pies with them I’d have no issue, caramel in this instance is like a dip and suggests to me that somehow apples could benefit from being dipped in sugar….am I being crazy? Let me know in the comments.
Where we live on the Lower East Side it’s hard to tell where Chinatown starts and the Lower East Side ends. We live on Grand street and I only have to walk 2 blocks before I am in the heart of one of the most vibrant Asian grocery store areas downtown. Besides having some of the best prices in town they always have some of the most interesting produce I have ever seen, often things actually I have never seen and this selection changes seasonally. Produce is not the only thing that is hard to keep up with in this ever-changing neighborhood: food shops and restaurants are constantly opening Continue reading