When I worked in South Orange, New Jersey, there was a little tiny delicatessen (the Town Hall Deli) that claimed to have invented the sloppy joe. This is not a manwich (i.e., can o’ sauce over ground round). This is a serious sandwich with usually a couple of types of meat (the original had slices of… Read More Persephone’s Deli | Salmon on Rye
I know I’m biased, but food has always been, and remains, the keystone of every culture. It brings people together, allowing families to share, to bond, and to pay homage those that came before them. Many of the recipes I share here, from pub food, to Spanish stews, to Asian noodles or vegetarian Indian curries are designed to bring people together… Read More Chrismukkah Fare | Latkes and Bubbly
If you are or know a food lover, this is the Christmas gift. Really. The Heart of the Artichoke, by David Tanis, is beautifully written and photographed. Much like those showpiece cookbooks that you will probably never cook from. But the true beauty of this book lies in its practicality. Co-Chef at Chez Panisse, Tanis’s cooking is… Read More Giveaway of the Day | Heart of the Artichoke Cookbook
Demeter has written in the margins of her old cookbooks around certain festive recipes that our family returns to year after year. My sister and I adore reading over who was working where, who was visiting, who the cake was made for, who might not be with us at the table for the first time… Read More Scribble in Your Books | My Madeline
This past weekend, I picked up a couple pounds of oxtail from Bluescreek Farm Meats. There were a number of ways I could have prepared them, but I was itching for a challenge. Every once in a while, I need to stretch myself, culinarily speaking. And while none of the ingredients were particularly exotic (ok, aside… Read More Tennis with Escoffier
So when you’re gone most of the day, you need something that you can stick in the oven on a really low heat, or perhaps in the crock pot, if that’s your weapon of choice. A tri-tip roast is your answer. It’s an inexpensive cut that I’ve found works beautifully with Cuban flavors. It can stand to… Read More Dinner at The Buena Vista Social Club | Braised Tri-tip
It’s a dessert! Readers with a sweet tooth, rejoice! I have yet to put one up on PK, although they’re made around here occasionally. This one is dead simple. Mostly because it starts with leftover Indian-spiced Basmati. If you’ve been around the Kitchen much, you’ll remember how much I love curries. For the pudding, I… Read More Rose-scented Basmati Rice Pudding | Ohh, Lah Lah!
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