“Summer Friday” Salad: Sugar Snap Peas, Strawberries, Cucumber, and Pecorino
One of the greatest perks of working in book publishing is the longstanding practice of “Summer Friday”: Monday through Thursday, working hours are extended until 5:45, and on Friday quitting time is at 1:00. Anyone who does the math discovers that it’s a bargain in favor of the employees—especially since many of them work until ...Keep Reading
Sunday Supper: Spaghetti with Turkey-Pesto Meatballs
I was a little shocked to discover I hadn’t written about this yet—it’s one of my favorite makes-a-lot recipes. The original, from Epicurious, serves two. I’ve tripled the meatball portion of the recipe here, since as long as I’m getting my hands full of turkey-pesto goo I always make enough to freeze for another couple ...Keep Reading
Salad for Dinner
Lately I’ve been so busy with freelance work that I haven’t had the time—or the inclination—to do much cooking (or blogging, for that matter, for which you have my most heartfelt apologies). Luckily, though, the weather’s finally taken a turn for the warm here in New York, so salad for dinner is a very real ...Keep Reading
Sunday Night Dinner: Fricasseed Chicken Breasts with Fresh Herbs and Sun-Dried Tomatoes
When I’m working in an office, as I am until mid-June, I like to cook something substantial on Sunday nights—both to flex my kitchen muscles and to have leftovers for dinner during the week. The only meat we had in the freezer was a package of frozen bone-in, skin-on chicken breasts, so I decided to ...Keep Reading
Brisket with Dried Cherries and Crimini Mushrooms
Now that I know I can make a nice brisket by following a recipe, I decided it was time to experiment. On Saturday I picked up a buffalo brisket at the farmer’s market—buffalo being an extremely lean, low-cholesterol meat, I figured it would allow me and S to enjoy it with abandon. There was an ...Keep Reading
