"Joule" is a kitchen tool. More precisely, it is a method of using sealed bags "sous-vide" in processing food at lower temperatures with water circulator. It's a smaller model so I wanted to see the difference with the Anova precision cooker I already have. So far I...
New York City's has enjoyed a plethora of interesting new fast food choices. And chef Lee Anne Wong is helping lead the parade. Her new venture is the Hawaiian-inspired Sweetcatch Poke. Fittingly, it's signature dish is called Poke. Composed of raw fish,...
Going green last summer I decided to transform my fire-escape to an herb and tomato garden, buying micro greens and Italian seed mixes to start. The first batch of seedlings were attacked by my neighborhood's gang of psychotic squirrels. But my puntarelle, which I...
Recently I posted about a bottle of Radikon wine, curious about this organic red. At that point, I was still in curiosity (versus drinking) mode. The other night, I decided to uncork it for a dinner of turkey scaloppine, roasted Brussel sprouts and red quinoa, along...
It was a jam that my sister served during summer breakfast. Visiting her in Switzerland, the German label intrigued me. It read "quince and pumpkin marmalade." Curious about the flavors, I dunked my knife in and spread it on some bread. It was good. Very good. So back...
I like eating lasagna. Making it? It's okay. My latest effort was a vegetable one and - no boasting (okay, I am boasting) it was a good. Very good. Fresh made pasta transformed into two small portions with one pan cooking. Delicious and simple.
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