Stuffed Zucchini Blossoms with Ricotta and Basil
bySummer time in New York means farmers markets overflowing with beautiful fresh produce. Few vegetables are more attractive than zucchini blossoms, with their vibrant…
Vegetarian
Rigatoni alla Vodka
byRigatoni alla vodka is one of those Italian-American classics that always pleases a crowd. It also happens to be easy to prepare and, like…
Lower East Side Street Food: Newcomers and Desserts
byThis is the second part of New York Food Journal’s review of street food on the Lower East Side. The first post covered the…
Simple Sautéed Ramps
byRamps are wild spring leeks, available in the Northeast for only the spring months after which they flower and lose their pungency. Unlike most vegetables,…
Vegetarian Chili with Tofu
bySpring is finally here and with the return of fresh produce and vegetables to our city’s farmers markets, now’s a good time to modify…
Garlic Marinated Roasted Peppers
byMy father used to make a big to-do out of roasting peppers. First he would cut the peppers into quarters and roast them in…
Pasta with Mushrooms and Marsala
byPasta and mushrooms are two of my favorite foods, and cooking them together makes for one of my staple weeknight meals. I pair them…
Butter Paneer – Paneer Makhani
byPaneer Makhani is without a doubt one of my favorite dishes to make at home. It is good enough to make for company and…
Stir-Fried Shanghai Noodles
byAs we have said before, one of the great things about cooking in New York City is the availability of fresh and authentic ingredients…
Setas al Ajillo – Mushrooms with Garlic
byInspired by my recent visit to Tertulia, I decided to cook something Spanish at home. I turned to setas al ajillo (mushrooms with garlic), which…