jumbo shrimp, easy risotto, and other oxymorons

Sorry that I skipped all of June! I feel like I’ve been terribly busy, but when I look back on the last month, I somehow can’t figure out what exactly I’ve been so busy with! But now that I am back, let’s talk about shrimp. I have never been a particular fan of crustaceans, especially … Continue reading

Ramped up pasta primavera

Spring is here! Max and I went to celebrate one of our first nice days at the Brooklyn Botanic Garden. A lot of other people had the same idea, however, and it was quite crowded. But we had a nice time looking at the blossoms and greenhouse exhibits and walking around the park. If you … Continue reading

super day for soup for supper

At this point, I am hoping for amazing May flowers, because the “wintry mix” weather we’ve been having with only a few, scattered, warm days is really becoming quite tiresome. However, this cold spring weather does mean that making a big batch of soup is a welcome source of sustenance throughout the week. No longer … Continue reading

Don’t worry, have a pinch of curry

One of my best friends (we’ll call her “The Gray Lady” as she is a particularly ardent New York Times devotee) was mourning the end of Mark Bittman’s column, “The Minimalist” with me when we decided to pay him homage and make one of his recipes together. Thankfully Bittman already did us the favor of … Continue reading

Guys dig girls with Mussels

mussel beach, this-a-way

Or at least, that’s what Max told me. Cooking mussels is another one of those nearly foolproof methods of pleasing snobs with simple, and fairly cheap ingredients. In fact, Max spent more on the perfect Belgian beer pairings than I did on the whole dinner! It was kind of a whim to make them, actually, … Continue reading

No misteak birthday dinner

For Max’s birthday dinner, he just wanted a classic steak and potatoes meal. Well, that was fine by me! I don’t get filet mignon too often, so it was kind of like a birthday dinner for me, too! Filet mignon (the “cute fillet” en fran├žais) is a tenderloin cut that is known as being very … Continue reading