skip to Main Content
Menu
  • February 27, 2018

We were in the mood for floury baked potatoes today, but only had waxy white spuds in our larder. So we are having our next favorite “stuffed” potatoes for lunch on this sunny, blustery day: crushed boiled potatoes smothered with salty Irish butter, bacon, castelvetrano olives, and lots of chopped scallions. Swear, starting in April, we are going to eat nothing but salads to slim down our winter silhouettes.

 

  • February 26, 2018

We tested 5-Minute Hummus from Michael Solomonov’s upcoming book, Israeli Soul (Houghton Mifflin Harcourt, 2018)—so guess what we are having for lunch? It lived up to it’s big brother, Zahav’s Hummus Tehina. We could just sit with two spoons and the plastic container full of the delicious purée and have at it. But we decided to be civilized, put it on two plates, and add some trimmings: cherry bomb tomatoes, a few chickpeas, scallions, fresh cilantro and dill, lemon, and a good drizzle of extra-virgin olive oil. Happy Monday, dear friends.

  • February 21, 2018

It is hard to stay at the desk today—it’s full blown spring out there. For lunch today, we matched flageolet beans and string beans (sound like the same thing but couldn’t be more different) and tinned tuna. We added lemon, salt and pepper, and lots of good olive oil. So simple, so good. We are taking it easy.

  • February 20, 2018

We’re doing our final recipe tests for the chicken chapter of our upcoming book, Cook Something—Recipes to Rely On to be published this fall by Little, Brown and Company. So, today’s lunch is fried chicken and pickles. We think the sun is trying to break through the dreary skies. It better—we are pretending we are having a summer picnic (but we are both wearing two layers of down to keep out the damp chilliness).

  • February 19, 2018

We are working on this Presidents’ Day but starting slowly. First things first—two soft-boiled eggs twirled up with S & P, and minced chives along with buttered brioche toast for each of us. Maybe we’ll sneak out early, it just feels like that kind of day.

  • February 16, 2018

Gung hay fat choy, as they say in Hong Kong. Happy Lunar New Year! We are eating bowls of beef & pork jiaozi—Chinese dumplings—dressed with sesame-chili oil, rice wine vinegar, and scallions. We keep count of the dumplings so that we both get an equal share. They are that good. Have a great weekend, dear friends. Eat some dumplings and/or noodles, and do something wild and crazy, after all it’s the beginning of a whole new year.

  • February 15, 2018

We made a big pot of Butternut Squash Ginger Soup at the beginning of the week and it is time to start slurping. It couldn’t be simpler to make: butternut squash, a russet potato, an onion, an apple (all peeled and chopped), a big knob of ginger peeled and grated, the peels from 2 tangerines; all simmered in chicken stock then puréed. Oh, if you like it hot add some crushed red paper flakes.  Salt and pepper, of course. Before you know it we’ll be sipping cold soups—35 days until spring.

  • February 14, 2018

Today, on this Ash Wednesday and Valentine’s Day, we are playing it in the middle—neither fasting, nor over indulging in aphrodisiacs. So, we are having a modest lunch: fat wedges of ripe Cowgirl Creamery Mt Tam on walnut-studded toast slathered with salted butter; French breakfast radishes; and two thimbles of 2014 Foradori Fontanasanta Manzoni Bianco, Vigneti delle Dolomiti to keep us hydrated. We are promising ourselves to practice more self-discipline tomorrow—but no kneeling in raw rice.

  • February 13, 2018

We’ve been seeing “baby” artichokes in the market for the last few weeks and cannot resist them. These little guys, about the size of a jumbo egg, are not immature—just small. They grow on the same plant as the big thistle does, but closer to the ground, shaded by the large saw-tooth leaves. They never develop a fuzzy interior choke, so with minimal preparation, the little darlings can be eaten whole. We snap off the tough outer leaves, trim the stem, cut off the pointed tip, then braise them—in white wine and olive oil, with a cut-up lemon, sliced onions, and garlic, some fresh tarragon or mint, crushed red pepper flakes, and salt and pepper—until tender. We serve them warm from the pot with the aromatic juices spooned on top, or as a salad as we did for lunch today: baby artichokes dressed with good olive oil and lemon served over earthy lentils.

Load More
Back To Top