A Huge Thank-You to Charlie Suisman at Manhattan User’s Guide
Of the handful of e-newsletters to which I subscribe, there are two whose content I find invaluable enough to forward to others nearly every week. One is Chowhound’s Chownews, to which I’ve already devoted several hundred words in these pages. The other is Charlie Suisman’s Manhattan User’s Guide. Whether he’s highlighting the best place to ...Keep Reading
Words to Eat By’s First Annual Foodie Gifts Round-Up
I get a lot of catalogs. I mean A LOT of catalogs. Not sure why, exactly, except that I do a good portion of my shopping online. Sometimes I picture all those direct marketers sitting in a dingy back room somewhere, smoking stogies and wearing green accountants’ visors, bartering names and addresses: “Frankie, I’ve got ...Keep Reading
And the Winner in a Landslide…
Recently I invited you all to vote on which recipe I’d play with for the next edition of Sugar High Fridays, on December 10. The theme requires using one or more of the following spices: allspice, nutmeg, and cardamom. Well, the polls officially closed yesterday, and thank heavens there will be no pesky claims of ...Keep Reading
A Broccoli from Another Planet
What the hell is this? I saw it at the farmer’s market the other day. Something about its swirling chartreuse peaks, like a cross between a science fiction landscape and one of Madonna’s old bras, begged me to take it home and play with it. Turns out it’s called Romanesco broccoli. I googled it when ...Keep Reading
Marcella Says Knock You Out
If Ina Garten is an inspiration, the woman who helped me see there was another path for me than the one I was on, then Marcella Hazan is a muse, a teacher whose lessons I’ve taken to heart without strictly following her recipes. I’ve owned Essentials of Classic Italian Cooking for years and cherished it ...Keep Reading
