It was still bitterly cold out, but we’d enjoyed our home and body-warming meat ration the day before. Normally the alternative for a meal on a day when there was no market in Union Square would be a boiled pasta dish, but it seemed to both of us that a baked pasta would be much …
Search for habanada pepper - 388 results found
goat rack; chili-roasted potatoes; cabbage, alliums, vinegar
It was winter, the temperature was going to go down into the single digits, and we still didn;t intend to turn on any of the apartment radiators. I took a small roast out of the freezer the night before, thinking we’d appreciate having the oven going Wednesday evening, but also fully aware that a rack …
coppa; alliums/lemon/caper-baked pollock, potatoes, kale
We love pollock. Once I’ve arrive at whatever fish stall is in the greenmarket on any given day, if I haven’t focused on my choice right away, I’ll sometimes consult with Barry, slacking, asking what his preference might be, giving him a short list, or sending him an image of the menu board (the example …
rye pasta, cabbage, anchovies, chilis, bay leaves, lovage
I see a bay leaf in a food photograph, or I see a bay leaf mentioned in a recipe, and I think ‘savory’; it’s not actually the definition of savory, it just happens to be the ingredient I most associate with the word. This pasta was savory. It started with Mark Bittman’s recipe for ‘Pasta with Savoy Cabbage. …
coppa; herb-roasted poussin, maple squash; red cabbage
Chicken. Except that it’s not just chicken. It’s poussin. It’s a French thing, although it had a German-American accent on Saturday night. Poussin are almost unheard of in US food emporiums today, if they ever were, and I haven’t even been able to find them in the large New York greenmarket where I get almost …
sea bass with tarragon; sunflower sprouts; roasted carrots
One and a half fillets, fried perfectly this time. Normally I insist on an even number when there are 2 of us, but this time there were 3 fillets, weighing exactly one pound. I was aiming for about a pound of fish, but my only other choices for a divisor for two people would have …
spicy salmon, micro mustard; roasted mixed roots; arugula
We hadn’t enjoyed any seafood in days, an unusual dry spell for us. Normally we would have had some on Monday, but the fisher people from Eastern Long Island who are normally there that day, didn’t make it, like almost every other producer, because of the severe cold and wind. So It seemed like a …
thyme & chili-grilled quail; roasted white pumpkin; cabbage
The quail may have been domesticated, but it still tastes wild, which is a very good thing. It’s one of our favorite entrées, even if it doesn’t appear on our table very often. It only showed up this time because, while looking for something else inside the packaged meat case in La Macelleria at Eataly …
monkfish roasted with potatoes, olives, bay; savoy cabbage
We were entertaining guests from Berlin, one of whom hadn’t been to our apartment for dinner before, at least while we were there (we had exchanged apartments for a month). Neither meat nor pasta could be on the menu. I wanted to serve something which we would all appreciate, and which also would allow me to …
cod and tomatoes baked on a bed of purple potatoes; rabe
The aura of New England cod. I think I’ve understood its emanation since at least the time I was cramming for a family trip to New England in the early 50’s, so when Glen Bickleman told me that the bucket of cod fillets he was displaying in his fish stall, caught out of eastern Long Island …