While my backyard Brooklyn garden has experienced a bit of an, er, rough patch this year thanks to a ridiculous surplus of rain, the one vegetable seemingly unaffected is the arugula.
It’s hot. Blazing hot. So pretty much anything frozen tastes especially good right now.
It’s that time of year when the green market is a veritable treasure trove of extraordinary fruit and veg
Lamb is one of those meats that I rarely, if ever, cook at home.
I’m still not sure if it’s a curse or a blessing but on my daily commute through New York’s Northern Dutchess County I pass an excellent orchard called Migliorelli Farms.
Oh avocado toast how I love you, let me count the ways.
Having the opportunity to consume fresh-caught scup, striper, blue fish, mussels and quahogs on a regular basis, thanks to a family cottage near Buzzards Bay and a father-in-law who loves to fish (father-in-common-law, to be accurate), is a privilege I try not to lord over my fellow city-dwelling friends too hard.
I love anything that requires little in the way of cooking tools, and when said dish also happens to incorporate two frequent greenmarket purchases (kale and, when in season, Meyer lemons), I’m sold. Such is the case with this, one of my favorite Food52 recipes.