Wednesday, October 24, 2012

Yesterday for the first time, I went to Mission Chinese, a Lower East Side hole-in-the-wall that was recently imported from San Francisco. Although all of the meatiest, spiciest dishes came highly recommended, I opted for the "Egg Egg Noodles." I am a sucker for a soft egg sitting on top of a warm, comforting pile of carbohydrates, and these were exactly that -- a bowl of chewy egg noodles, topped with a lightly-cooked hen egg, little bits of fried ginger and garlic, shreds of country ham, a pinch of chives, and a sprinkle of sesame seeds. You mix the egg into the noodles with your chopsticks, and the result is a gingery Chinese carbonara.

Less than twenty-four hours later, breakfast time rolled around, and I found myself craving ham, eggs, and ginger. A rice bowl was born, with salty bits of bacon, crunchy pieces of fried ginger and garlic and an egg, of course.

Sunday, October 21, 2012

Friday, October 19, 2012

And my FOOD52 series on Azerbaijan and parties, pistachios and apricots, draws to a conclusion. You can read the final installment here.

Tuesday, October 16, 2012

At some time or another, I went to Azerbaijan. Here's more on that.

Monday, October 15, 2012

 It's been a while.  I've caught the Instagram bug, and my camera has gotten dusty. But what a Fall.
I've moved into a new apartment with lots of light, and now there's no excuse. I've been baking bread, making bagels, having dinner parties and brunches. I've been collecting small kitchen objects from Housing Works and Pearl River. A Pyrex pie dish exploded in my oven the other night.
The weather in New York is getting chillier. It's almost Halloween.

Wednesday, July 11, 2012

I am always suspicious of recipes that involve microwaving for any purpose other than to melt butter. But alas, the microwaved potato chip is here, and after my FOOD52 column featured a recipe by Lara Ferroni, I had to try it.

They're no Kettle Chips, but they're good! And easy, although I wouldn't hate acquiring a mandoline, since my first few batches were made entirely by hand-cutting the potatoes. For a batch that I brought to a barbecue, I ground up some fennel seeds, mustard seeds, salt, pepper, and even a little sugar to sprinkle on top. Which reminds me, I wouldn't hate acquiring a mortar and pestle.