What’s better than basil?

by | Jun 7, 2010

Welcome, class, to today’s Fresh Pick: BASIL Basil [BAY-zihl, BA-zihl] is available year-round and is a wonderful herb to use in pasta (especially pesto and marinara sauces), poultry, and seafood dishes. Basil has a pungent flavor and clove-like aroma. When...

Crying in my Suba.

by | Nov 8, 2009

THIS EVENING: A dinner in three parts. INT: Suba, on the Lower East Side, recently renovated from a late-night club into a painfully chic, contemporary, Spanish restaurant. A couple is seated at one of many tables located on a platform that, they kid you not, appears...

Spill

by | Aug 5, 2009

I went out tonight for my nightly walk around the neighborhood. When I walk, I walk quickly and I don’t like to stop or slow down, so I set my steps at a pace where I can maneuver right, then left around other pedestrians and I zigzag around blocks so I never...

Garlicky goodness

by | Jun 7, 2009

Welcome, class, to today’s Fresh Pick: GARLIC Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for...

Jalapeño: Hot stuff!

by | May 15, 2009

Welcome, class, to today’s Fresh Pick: JALAPEÑO Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from hot to very hot. They have a rounded tip and are about 2 inches long and 3/4 to 1 inch in...