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Once I got going with specialness, bringing home a super shellfish appetizer from the Greenmarket (where, incidentally, seafood always wild game, except for the delicious farmed trout from Dave Harris’s Max Creek Hatchery) the idea of a main course of grilled quail (delicious, but actually almost always ‘farmed game‘, when it comes to the experiences of most…

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Still working on that summer heirloom tomato thing, now heading toward mid-December. six beautiful 2 or 3-ounce orange/red ocean perch fillets [aka redfish, or rose fish] from Paul at the Pura Vida Seafood stand in the Union Square Greenmarket, rinsed and dried, both sides brushed with 2 tablespoons of olive oil mixed with a total…

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It was a straightforward version of my usual treatment of sea scallops, and the vegetables were also pretty simply cooked. eighteen Hampton Bays sea scallops (14 ounces total) from American Seafood Company, rinsed, dried very thoroughly with paper towels then placed in a paper plate to prevent condensation, seasoned with local Long Island sea salt…

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It was to be a pasta evening, and I found a Food52 recipe, ‘Pasta with Gorgonzola, Radicchio, Walnuts, and Orange’, that really appealed to me, and then I happy to reailize I had virtually all of the ingredients called for, with one near exception being that almost the main one: The formula asked for gorgonzola…

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Warm comfort, on a December evening, drawn from a cold earth and a still colder sea. one 16-ounce cod fillet from P.E. & D.D. Seafood Company in the Union Square greenmarket, washed and rinsed, carefully halved, placed in a platter on a bed of coarse sea salt, with more salt added on top until the…

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It was a delicious meal, including the pork chops, although they had delivered a lesson on the importance of proper doneness in meat: Despite my extreme familiarity with the simple recipe, they were at least slightly overdone this time*. two boneless heritage pig pork chops (a total of 1.04 lbs) from Flying Pigs Farm/Maple Ridge…

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Same salumi as yesterday, but different greens, bread. thin slices of the second half of a delicious, 4-ounce Jacöterie ‘Italian Style Salami’ soppressata crafted with pasture raised pork from Walnut Hill Farm in Ancramdale, NY arranged with well washed leaves of arugula from Norwich Meadows Farm dressed with a small amount of good Greek olive oil, Demi,…

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There was no fresh fish, and I hadn’t thought far enough ahead to arrange for a meat. I had assumed I would put together a meal using a dried pasta and something from the pretty broad ready choice of possible ingredients, but when it came close to dinner, I hadn’t come up with anything. One…

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The 4 or 5 rows of colors and textures look great here, but I decided to also include a low angle detail image.   Even under ordinary circumstances it’s difficult to resist the aesthetic and taste appeal of sea bass fillets, but when they’re on sale, as they were on Wednesday, it’s virtually impossible. This…

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“A Chicken for Every Pot” Hoover never said any such thing, although his enthusiastic supporters did include the phrase in in a 1928 campaign advertisement boasting that Republican prosperity had: ‘”..put the proverbial ‘chicken in every pot.’ And a car in every backyard, to boot.” The Republican prosperity is history, but the attraction of chicken continues…

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