A very quick post to urge you to treat yourself to a viewing of the grossly underrated 2008 movie, The Love Guru, starring the incomparable Mike Meyers as "the second best guru" (after Deepak, of course). I have watched this at least 6 times now and never fail to laugh at Meyers' hilarious Peter-Sellers-worthy performance: his accent, the gleam in his eye, the sheer delight he takes in his performance, the fabulous musical numbers, not to mention all the infantile scatalogical jokes. And Ben Kingsley as the cross-eyed Guru Tugginmapudha is absolutely priceless.

With the recent conclusion of his popular cooking column, The Minimalist, Mark Bittman has announced he will now write a regular blog for the Times' online commentary, The Opinionator; his first post is here. In a nutshell, these are the issues he will be dealing with: "If you cook, you think about what goes into your mouth; you shop more carefully; you begin to think about where the food you’re shopping for came from, and how it was produced; you begin to think about what you’re throwing out, and how you might use it instead of waste it; and so on." If you read this blog, you're probably interested in all this, so you will want to keep up on what Bittman has to say. Unfamiliar with his story? Check out his latest book, Food Matters, where he tells of his transition to VB46 (vegan before 6pm), which helped him lose 35 pounds, lower his cholesterol and blood sugar, cure his sleep apnea and painful knees, and gain a new consciousness of the politics of food. He's a big proponent of shifting the ratio of meat to vegetables on our plates, but he loves good food and does not have a Spartan approach to life. He believes in wine and dessert and the abolition of CAFOs.
Read More...

There are days when you wander into the kitchen feeling vague and slightly grumpy, with no particular plan in mind and the dinner hour approaching. You haven't made it to the market, you haven't defrosted anything. You throw open the fridge and gaze into the frozen tundra. The forlorn assembly of half-empty containers and shrunken, foil-wrapped leftovers seems to offer no hope. You root around in the pantry, coming across dusty bags of dried porcini and mystifying jars of grains. And then, inspiration strikes: I'll order takeout! Lucky you. Those of us who live far from the madding crowds (and from any semblance of civilization) cannot simply pick up the phone one minute and be sitting down to world-class dan dan noodles the next. Instead, we must dig down deep and practice the art of fridge foraging. This special ability, a sort of sophisticated version of dumpster diving, is what separates the dames from the ditzes—in the kitchen at least.
Read More...

Happy Chinese New Year! It's the year of the rabbit, which happens to be my year. Those born under this sign are said to be extremely lucky, articulate, talented, ambitious and have excellent taste. We are admired, trusted and tend to be financially fortunate. Though fond of gossip, we are tactful and generally kind. Ahem. Evidently, a rabbit year brings peace after the ferocious and demanding year of the tiger. I've never understood why people referred to "the man in the moon," when it is so clearly a rabbit. The Chinese see the Moon Hare standing near a rock under a cassia tree, holding the Elixir of Immortality in its paws. Check it out next time the moon is full; the ears are unmistakable.
Read More...

You may remember a post from a couple of months ago about a fantastic chocolate company, Askinosie. Not only do I love their chocolate, but I love what they stand for and how they give back. The Candy Man is a cultural icon—a jolly, twinkly-eyed fellow with a big heart and a fondness for children—and while Shawn Askinosie is nowhere near as eccentric as Willy Wonka, I do think he delights in the power of chocolate.About 10 years ago, Shawn's career as a criminal defense attorney began to exact too high a toll. He was arguing back-to-back murder cases, and you only have to watch so much Law & Order to know how stressful that would be. But he couldn't really see any way clear of it, so he began to pray that an alternative would reveal itself. At the same time, he tried distracting himself with cooking, which led to baking, which led to an obsession with cupcakes (which even led to a pilgrimage to New York's Magnolia Bakery). After about 5 years of this, he up and decided he was going to try his hand at making his own chocolate, from scratch. At the time, he had no concept of what this even meant, but within 2 months he was up to his elbows in cocoa beans in the Amazon. We should all be so bold.

 

Read More...

I'm a bit of a contrarian; it's just my nature. I tend to go against the grain and I've never been much of a joiner. But I am aware of the "Meatless Monday" movement, a non-profit campaign slated to help people—and corporations and entire nations—become more conscious of the need to eat less meat. Loads of bloggers participate by posting a non-meat recipe every Monday. I support this effort, but rather than finding one day a week to go without meat, I suggest we have only one day that features it. If we all ate meat just once a week, that would really make a difference to our health and that of the planet. So with that in mind, instead of hosting Meatless Monday, I'm going to introduce Meaty Monday—with meat as the exception, not the rule. (This doesn't mean I'll never post about meat or meat-related recipes on other days; this blog is not about Draconian extremes.) This is also the perfect opportunity for me to tell you about something that, in true contrarian style, will totally contradict everything I've just said: I'm participating in Charcutepalooza.
Read More...

The birthday is past, but the celebration continues! The lovely Miriam treated me to luncheon at The John Dory yesterday, both of us braving snowdrifts and delayed trains, serendipitously arriving on the very day Sam Sifton’s rave review appeared in the Times. (Just missed scooping him by one day!) Like The Breslin, the restaurant is adjacent to—and part of the same building as—the Ace Hotel; upon inquiring, we were informed that the frigid indoor temperature was a result of the entire shebang losing its heat. I ate with gloves on and the cold endowed the whole venture with a sort of pioneer quality. Things began shaping up from the moment our hot toddies arrived. Cocktails, you gasp, in the middle of a workday?! Yes, I must say, it was rather Mad Men of us, and ushered in a mood of general excess.

Winter citrus: it may not be exactly local, but it's American and it's in season now. Just when you couldn't possibly feel more desiccated, chapped, pasty or vitamin-C deprived, there is a burst of juicy refreshment in the form of tart-sweet oranges, grapefruits, lemons, limes and kumquats. Peel some grapefruit segments and toss them into a salad with thinly sliced radicchio, toasted walnuts and pecorino. Grate some orange rind into your morning oatmeal. Or make grapefruit brulée by dotting a half with brown sugar and chopped fresh mint and sticking it under the broiler for a few minutes. Add some zip to your fizzy water with lemon-rosemary syrup. Or make lemon curd and spread it on store-bought shortbread or a piece of sourdough toast or your finger. Toss sliced kumquats with arugula and toasted almonds. Squeeze fresh orange juice and mix it with good tequila and a little pomegranate molasses. Make some clementine granità. If you're really lucky, you might come across some wild (kaffir) limes, like the ones I brought back from LA (see above). I've been doling them out to make them last longer—their tropical perfume is so fantastic. Squeeze just a quarter of one into a glass of water and it becomes an exotic elixir. I just used the last one in a pineapple sorbet. Snow? What snow?
Read More...

Sardines are like the girl who is considered frumpy and uninteresting in high school, and then suddenly becomes a hot anchorwoman or a triathlete. Familiar but surprising. They've always been there, hanging out in the cupboard in their dusty can with the peeling label, but guess what? It's time to tuck in to those silvery little fish. They've got game. Because they occupy the bottom of the aquatic food chain and feed solely on plankton, sardines don’t carry the high concentrations of heavy metals and contaminants that other fish can. And they're brimming with nutrition. Not only that, they've got culinary cred. Gabrielle Hamilton, the chef of Prune, in New York City, serves canned sardines on Triscuits with Dijon mustard and cornichons. She swears by  the Ruby brand from Morocco. I've had good luck with Matiz Gallego from Spain, Angelo Parodi from Portugal and Bar Harbor from Maine. For other recommended brands, see here.
Read More...

It was my birthday on Saturday and I had the great fortune of celebrating with friends at Blue Hill, the restaurant at Stone Barns in Pocantico Hills. You may remember I wrote about another delectable meal I enjoyed there back in May. In a perfect world, I would eat there four times a year. The menu is linked to the seasons and what is grown on the farm—beef, pork and lamb included—and sourced locally. Stone Barns is a beautiful and fascinating place, an educational center as well as a non-profit working farm and a fine dining restaurant; please visit their websites (here and here) to learn more about the many things that go on there.