Every summer we celebrate the season with a spritz of the moment. Sometimes we come up with a new formula, sometimes it is an old time classic. Occasionally we make a repeat and allow an old favorite a re-entry. We discovered the spritz of 2018 by accident when my friend Arnaud stopped by with a bottle of Bonal Gentiane Quina (or Bonal, for short), an old French aperitif. Not quite vermouth and not quite amari, Bonal is a gracious infusion of bitter herbs and fortified wine. Dark brown and a bit medicinal, both in looks and the taste, Bonal makes for a killer spritz. Bitter with a hint of sweetness, it's a kind of spritz that makes you ponder and ask questions; it's bold, profoundly intelligent, and very refreshing. A recipe for #bonalspritz now on the blog.
Bitter gourd and potatoes was my favorite dish in our local South Asian deli. But they do not make it any more. It’s probably because bitter gourds are not exactly a crowd pleaser. So for a while, I've been making them at home. It took me quite some time to get the flavor, texture and donnenes of the "lost" dish right. I've come to accept the fact that lost dishes are hard to recreate, and perhaps that's why we cherish them so much. Recipe #ontheblog .
Watermelon and cucumber salad with feta, arugula and basil oil. Confession -- I borrowed this salad straight from @theodeonnyc menu. I had a dinner with my GFs the other day and we went gaga over it. I hope that good folks from Odeon won't mind -- after all, I've been a regular for twenty years, so hopefully I am forgiven. It all stays in the neighborhood. Recipe up on ThreeLittleHalves.
There are summer salads, and then there are summer salads. This one is a love affair between avocado and cucumbers, but the really best part of it is the creamy feta dressing with herbs. You take a spoonful and all that creaminess explodes in your mouth, accented with crispy, cold chunks of cucumber. Up #ontheblog .
Having made all those #cauliflower#cakes in the last week or so, and having used closed to a ton of #parmesan it’s time to make parmesan #broth . It’s quite simple actually, a carrot or two, a parsnip or two, an onion, bay leaf, thyme, some white wine and the rinds, cover with water (but don’t let it drown) and simmer for two to three hours. #pasta#soup#foodphotography#kitchensecrets
It's me again, grilling baby artichokes 24/7, and pretending that it's not snowing outside, that no, no, no NYC is not trapped and stalled, and that yes, spring is around the corner. And there is no better way to celebrate it then a plate of artichokes. New post is up on the blog, and (yes you've guessed it correctly) it's about baby artichokes (with lemon mirin yogurt). Happy spring folks!
I like when the markets and supermarkets of this Gotham city treat me with kindness. "Spring is in the air" they are trying to say, "spring is in the air". And I believe them, because markets are wise...
Just because it's the Chinese New Year parade today, and we love all the New Years of this world (who can resist a chance for a new beginning?), and just because I have not made the aromatic broth in like a million years, it's currently summering on the stove, loaded with spice goodness. Recipe somewhere on the blog, but you will have to dig it out, it was like two Chinese years ago :)