Tag Archives: vegetables

Dining Out: RIS

Restaurant Week was short for me this year- just three places, once of which I’ve been to before. Then I literally couldn’t find Todd Gray’s Watershed. (Seriously, drove around and around and around and no sign, no street numbers, no nothing, not even the hotel I discovered after calling, that it was supposedly housed in.) So it was down to two. Yikes. There goes my rep.

Luckily, I made it to RIS.

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Dining out: Melt Bakery, La Newyorkina, People’s Pops on the High Line, NYC

On a hot day there's nothing better than an ice cream sammie that didn't come from a factory.

When we were kids summer days were all about the pool. And the pool was all about the ice cream truck. Now we’re grownups and instead of the pool, we’re strolling the High Line in NYC and enjoying the summer heat. We’re not crazy, we just love the ice cream carts featuring ice cream sandwiches made with tasty gourmet cookies and filled with fancy ice creams. We’ve traded the Rocket pops for paletas made from frozen hunks of fruit and vegetable purees, studded with fresh herbs. And they all taste better than what we remember. Who says getting older isn’t fun? Continue reading

In the kitchen: Roasted Red Pepper Soup

Christmas is officially over. Yesterday was the 12th day. So today there was the ritual putting away of things. Wrapping ornaments in tissue, packing up the tree, and once again heading to the mall to check out the sales and starting the stash of gifts for next year.

Call me crazy, but I love this time of year. There’s something so poetic about what’s left: on the trees, on the shelves, on the floor, and in the kitchen. This is when cooking is kind of fun and a little bit of a challenge.
Fr’instance, what do you do when you have a couple of pounds of cut red and green peppers left from a party, a vegetarian sister swinging by the pick up some stuff, and it’s lunch time? You make soup, of course.

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In the kitchen: Butternut Squash Soup

Last year for Christmas I got two, yes two, bottles of white truffle oil. Yes, I’m late to this party, but clearly I’m doing my best to catch up. Its earthy flavor has graced mashed potatoes, pasta with butter and mushrooms, and (thanks to a bumper crop of butternuts at the family farm) it’s garnished more than a few soups. Continue reading

In the kitchen: Roasted Red Pepper Pesto

Mom and Dad’s vegetable garden is doing wonderfully well this year, it appears, and they have been sharing the largesse.

The last batch was a bunch of bell (red, green and yellow) and chili peppers. Having just finished off the last of an epic batch of fresh pesto, I was trying to think of ways to use the peppers, flipped open America’s Test Kitchen and, hey presto, red pepper pesto. With a yellow pepper in for color, of course. Continue reading