So Many Recipes, So Little Time
If ever on the Lower East Side of Manhattan, do yourself a favor and stop at Regina’s Grocery on Orchard Street. The street feels like a block party with small eateries with outdoor set-ups, art galleries, shops, wall murals. Low rise brick buildings and iconic fire escapes keep you clicking the camera button — every…
Thinking back longingly to that moment when the taste and the view of the Jersey Shore came together. This triple pork beauty is traditionally served on a hard roll and only possible in Sea Isle City, NJ only once a year and only from the masterful hands of Gavin Joyce. What do we have…
On Mondays, all our local fishmongers go fishing to The Fulton Fish Market and their stores are closed. Our village, on the other hand, has a rear yard garbage collection on Tuesdays. And there’s none more until the end of the week. Do you see my dilemma? Another reason to love H Mart. This is…
Malaysian Fried shrimp with Tamarind — Udang Goreng Asam from Fish and Shellfish of Williams Sonoma Savoring series. My first book from this set was a garage sale find at my girls’ nursery school. It took me years to discover the real value behind this and other books from the set — most of them…
This is probably the most talked about recipe of Russian cuisine — legendary chicken croquettes Pozharsky style. There are many arguments about the history of the recipe, its name, and ingredients:— It is named after Pozharsky family.— No, it’s named after a fire in a chicken coup (“pozhar” in Russian means fire).— Veal is the…
Last Friday, Billy Jam, the host of WFMU program Put the Needle on the Record made a stop on his World Tour in our kitchen. Fascinating experience watching live show happening in front of your eyes. Bella really wanted to get on the air. We restrained her the best we could. After the show, there…
South East Asian flavors would be at the top of my list. I love their heat and the sour-salty-sweet fireworks. However when it comes to wings, I’m a Buffalo purist. Wings are hard to get right. There shouldn’t be too much meat — too dry, not too much skin — too greasy, definitely no breading….
This year, my Mother’s Day happened in June. With two older children on the other side of the globe, the baby of the family took me out on the town. Some Like it Hot at The Shubert Theater was absolutely glorious! Music, choreography, costumes, dancing — everything! And the company! I thought of my mom….
It was the release of National Dish, a book by Anya von Bremzen, one of my favorite food writers. Her “search of food, history, and the meaning of home” around the world was appropriately presented in a lively multicultural New York neighborhood of Long Island City. — Why don’t we walk there? — Tom suggested…
Years ago, this Gin and Spice Flank Steak was my introduction to juniper berries. Until then, I had only seen them in Crimean juniper groves and had no idea they were edible. Only their scent amplified by hot and sunny air settled in my memory as a symbol of carefree summers. Learning about their culinary…