There were no smaller pieces, like those I would usually buy, inside the fisherman’s bucket when I stopped by yesterday, but since the swordfish looked so good (and Warren indicated it was a cut close to the belly), and the price was also very good, I didn’t feel guilty about coming home with a pound …

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It seemed like it should be a Union Square Greenmarket day, but then I remembered that it was a Tuesday, and so it was not. While tossing about the possibilities for picking up something within our immediate area that would be other than meat, I suddenly remembered there was a pretty good source for wild salmon only a …

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It was conchiglie al forno; costolette di vitello balsamico; carote, or more precisely, and in English, baked shells with mushrooms and radicchio; one veal chop finished with balsamic vinegar, wilted radicchio, thyme-roasted carrots with micro fennel. I had half of the conchiglie al forno remaining from April 19th, and I really wanted to use it for a couple …

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With its gorgeous pink/red skin, I find it difficult to avoid bringing Sea perch home whenever I see it at a fish seller’s stall in Union Square, especially since it has so many other virtues, beginning with excellent flavor and texture, and including ease of preparation, at least as I have come to know it. The radishes had …

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Golden were the fish and the beets both, but the leeks, micro greens, and Brussels sprouts, also a part of this meal, might better represent the gold of the sun, barely visible in late January (fairly or not, we associate that orb with the green above ground more than the roots below). The date was January 30. I …

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It’s a beautiful fish, with a delicate red skin, although the color mostly disappears with cooking. New York venders (and restaurants?) sometimes call it ‘redfish’, but usually it’s ‘sea perch’ or ‘ocean perch’, even if it bears little resemblance to the fresh water perch I grew up with around the Great Lakes.  The brilliant color of its scales …

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sweets   This is supposed to be a plate of savories, and I definitely don’t have a sugar tooth, but, when it comes out of the ingredients naturally, I get ‘sweet’. The dry marinade for the duck, which is itself inherently sweet, included just a pinch of natural sugar, the greens may have been the sweetest I’ve ever tasted, and the …

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first course   It was already getting late, but the meal wasn’t going to take long.  Then I realized that this night might be my only opportunity I’d have for using some mozzarella remaining from that which I’d bought for a meal a few days earlier.  I also had some decent fresh basil which wasn’t going to …

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While we were enjoying this meal two weeks back, Barry said that he doesn’t want to have steak unless it’s as good as this one. I hadn’t really planned a dinner for that Saturday evening, so it was serendipity when we found ourselves in the West Village, more or less shut out (because of the enormous line) of the …

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It was delicious, not innovative, but a take on a classic. Think steak house, a good cut of beef, maybe onions, fries, and probably creamed spinach, only here it’s a reverse seared very good local NY strip steak, topped with spring garlic; oven frites, but including celery root and some seasoning peppers; and the green …

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