Monthly Archives: July 2010

Market Abundance

This was one of the market days when I buy more fruit and baked goods than vegetables. It’s midsummer in New England, which means it’s corn and tomato season, so I bought corn and tomatoes, along with a few cucumbers, … Continue reading

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Roasted Rice Cakes

I realized that I have been working my way through all of the recipes in the Noodle Bar section of the Momofuku cookbook. Although I haven’t committed to cooking every recipe (which gives me an out if I can’t bring … Continue reading

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Kitchen Chemistry

During my summer internships at General Foods, I worked with many industrial processing techniques and chemicals that I later dismissed as having no practical value for a home cook working on a much smaller scale. I was proven wrong years … Continue reading

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Tony and Me

From the day I read Kitchen Confidential (KC ) right through to today, Anthony Bourdain has been a huge influence on how I cook, eat, and think about cooking and eating. He motivated me to try new things, which has … Continue reading

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Market Transition

It’s still way to hot to be motivated to cook, but the family must be fed, so I wandered around the farmer’s market today, waiting for inspiration¬† to strike. We’re a third of the way through the market season, which … Continue reading

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Ginger Scallion Noodles

You need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.” That’s David Chang’s advice in the Momofuku cookbook, so who am I to argue? I needed a noodle fix, and the recipe didn’t … Continue reading

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Shocking!

Because She Who Must Be Obeyed and I donate to the Boston Museum of Science, we frequently get invited to exhibit previews and special events. Last Saturday we took a behind the scenes tour of the Theater of Electricity, the … Continue reading

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Market Meltdown

It’s hot out there. It’s been hot for weeks, so hot that I don’t feel like cooking for fear of turning the kitchen into a blast furnace. So I went to the market with an eye toward what I can … Continue reading

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Chocolate Ice Cream

My chocolate ice cream is richer than the legendary Toscanini‚Äôs Chocolate No. 3 (Dark).” I made that boast last year, but never followed up with any proof, or even a recipe. A combination of feeling like cooking again, summer heat, … Continue reading

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The Return of the Bacon Explosion

Ever since I wrote about making a Bacon Explosion, I have been pestered by a writer friend, Scott Edelman, who insisted that I bring one to Readercon 21. I advised him of the difficulty of serving a smoked pork product … Continue reading

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