The Blog
A Is for Asparagus
I've decided to make one post each week about some of the lesser known—or, perhaps, lesser used—items you might find in your local grocery store. (I like to teach people stuff because I'm a giver. That's just how I roll.) So, welcome, class, to today's Fresh Pick:...
Flex your mussel
Welcome, class, to today's Fresh Pick: MUSSELS The term "mussel" is used for several families of bivalve molluscs inhabiting lakes, rivers, and creeks, as well as intertidal areas along coastlines worldwide. The freshwater and saltwater mussels are not closely...
What’s better than basil?
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 choosing,...
Crying in my Suba.
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
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 have to...
Garlicky goodness
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 toothaches,...