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The Future of Food: Five Questions for Chef Dan Barber | Martha Stewart

"How should all this influence how home cooks make dinner?

They need to cook and to cook with more diversity. The future of our food system is diversity, not 15 types of tomato but true diversity that reflects the whole landscape. We need to support the whole landscape, the in-between, the rotation crops that farms need to grow to feed the soil. These crops, as well as the local grains and legumes, need to become key parts of our everyday diet.”

Mapo tofu with pork and wonton soup from the Magic Wok in Middlebury, VT. Mapo tofu with pork and wonton soup from the Magic Wok in Middlebury, VT.
Mapo tofu with pork and wonton soup from the Magic Wok in Middlebury, VT.
Mapo tofu with pork and wonton soup from the Magic Wok in Middlebury, VT.

Mapo tofu with pork and wonton soup from the Magic Wok in Middlebury, VT.

A new pizza joint here in Harlem, Bad Horse Pizza. Great quality, thin crust. Half roasted red pepper and ricotta, other half pepperoni and garlic.

A new pizza joint here in Harlem, Bad Horse Pizza. Great quality, thin crust. Half roasted red pepper and ricotta, other half pepperoni and garlic.

Tomato salad with cumin, chives, apple cider vinegar and olive oil.

Tomato salad with cumin, chives, apple cider vinegar and olive oil.

Comfort food lunch for Dad: fried little butterfish coated with corn starch for crunch and seasoned with lemon, pepper and garlic.

Comfort food lunch for Dad: fried little butterfish coated with corn starch for crunch and seasoned with lemon, pepper and garlic.

Potjanee Authentic Thai restaurant on Carmine Street in the West Village: chicken pad see ew, crispy tamarind duck and papaya salad. Potjanee Authentic Thai restaurant on Carmine Street in the West Village: chicken pad see ew, crispy tamarind duck and papaya salad. Potjanee Authentic Thai restaurant on Carmine Street in the West Village: chicken pad see ew, crispy tamarind duck and papaya salad.
Potjanee Authentic Thai restaurant on Carmine Street in the West Village: chicken pad see ew, crispy tamarind duck and papaya salad.
Potjanee Authentic Thai restaurant on Carmine Street in the West Village: chicken pad see ew, crispy tamarind duck and papaya salad.
Potjanee Authentic Thai restaurant on Carmine Street in the West Village: chicken pad see ew, crispy tamarind duck and papaya salad.

Potjanee Authentic Thai restaurant on Carmine Street in the West Village: chicken pad see ew, crispy tamarind duck and papaya salad.

Peach pie made from scratch!

Peach pie made from scratch!

Denver cut steaks with caramelized onions.

Denver cut steaks with caramelized onions.

Endives braised with lemon and butter.

Endives braised with lemon and butter.

Summer corn that needs nothing more than a bit of butter, salt and pepper.

Summer corn that needs nothing more than a bit of butter, salt and pepper.

Cavateppi with sautéed arugula, garlic and cherry tomatoes.

Cavateppi with sautéed arugula, garlic and cherry tomatoes.

After watching Luke Nguyen’s cooking show in which he poaches a whole chicken (un poulet de bresse), hangs it to dry and then flash fries the skin for crispness, I thought it would be worth a try. So, I poached this bird in a broth of water, soy sauce, mirin, chicken broth, pepper and bay leaves for one hour. I then hung it in the sun for two hours. I then flash fried it and popped it into the oven to finish the cooking. The meat was tender and full of way more flavor than traditional roasting. After watching Luke Nguyen’s cooking show in which he poaches a whole chicken (un poulet de bresse), hangs it to dry and then flash fries the skin for crispness, I thought it would be worth a try. So, I poached this bird in a broth of water, soy sauce, mirin, chicken broth, pepper and bay leaves for one hour. I then hung it in the sun for two hours. I then flash fried it and popped it into the oven to finish the cooking. The meat was tender and full of way more flavor than traditional roasting.
After watching Luke Nguyen’s cooking show in which he poaches a whole chicken (un poulet de bresse), hangs it to dry and then flash fries the skin for crispness, I thought it would be worth a try. So, I poached this bird in a broth of water, soy sauce, mirin, chicken broth, pepper and bay leaves for one hour. I then hung it in the sun for two hours. I then flash fried it and popped it into the oven to finish the cooking. The meat was tender and full of way more flavor than traditional roasting.
After watching Luke Nguyen’s cooking show in which he poaches a whole chicken (un poulet de bresse), hangs it to dry and then flash fries the skin for crispness, I thought it would be worth a try. So, I poached this bird in a broth of water, soy sauce, mirin, chicken broth, pepper and bay leaves for one hour. I then hung it in the sun for two hours. I then flash fried it and popped it into the oven to finish the cooking. The meat was tender and full of way more flavor than traditional roasting.

After watching Luke Nguyen’s cooking show in which he poaches a whole chicken (un poulet de bresse), hangs it to dry and then flash fries the skin for crispness, I thought it would be worth a try. So, I poached this bird in a broth of water, soy sauce, mirin, chicken broth, pepper and bay leaves for one hour. I then hung it in the sun for two hours. I then flash fried it and popped it into the oven to finish the cooking. The meat was tender and full of way more flavor than traditional roasting.

Bacon, egg and cheese on a croissant from Maison Kayser.

Bacon, egg and cheese on a croissant from Maison Kayser.

What says summer better than bright pink watermelon?

What says summer better than bright pink watermelon?

A fresh royal dorade fish baked in foil with garlic, lemon, cherry tomatoes and olive oil.

A fresh royal dorade fish baked in foil with garlic, lemon, cherry tomatoes and olive oil.

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