When Aki and Alex posted about making kimchi broth, I was inspired. It seemed like the perfect excuse to finally make some grits, which I’ve been meaning to do and yet not getting around to for a long time.
These grits are spicy, brilliantly flavored, creamy, meaty from the pork stock, and just an all-around [...]

The theme for this month’s Sugar High Friday was Sugar High Friday #41: Sweet Gifts, where I asked you to tell me about a dessert you made (or want to make) for somebody else.
What an amazing group of people you are, to have created such a huge collection of sweet gifts for your friends, family, [...]

I just wanted to announce that we just posted the menu for our May 3, 2008 dinner at our occasional restaurant, Jack. You can check the Jack website for more information.
Here is the May 3, 2008 menu:
Ramp Udon Soup
bacon consommé, asparagus tempura
Roasted Marrow Bone
radish watercress salad, toast
Pan-Seared Red Snapper
soupy saffron rice, braised leeks with hazelnuts [...]

These are my words of wisdom to you: Go make kumquat marmalade while you still can.
Get 1.5 lbs kumquats and slice them up thinly, reserving the seeds. Tie the seeds in a cheesecloth bag. Put the kumquat slices and the bag of seeds together in a non-reactive pot with 4 C water and cover it [...]

I don’t have much time to write out these recipes for you today, what with planning for my occasional restaurant, Jack, taking up all of my non-lawyering time right now. We are busy making sure we have all the plates we need, picking up linens, and working out some menus for months down the line. [...]

This is my secret project, unveiled.
Dave and I are starting an occasional restaurant named Jack at the Brooklyn Lyceum here in Park Slope, Brooklyn, NYC.
Our first dinner will be on April 12, 2008.
We are open for one seating per night at 7pm on Saturday nights, every other week or so. Our fixed multi-course tasting [...]

Yesterday morning, I took and passed the final exam for New York’s food protection certification. Not a difficult hurdle, but it’s nice to have that under my belt at last. If you’re at all interested in ever working in food preparation in New York, I suggest you go out and get the certification now, while [...]

First things first: Up there, that’s a photo of my entirely-too-cute goddaughter eating freshly made marshmallow straight from the spatula. We’re pretty brave (some might say stupid), sugaring up a 4-year-old like that. But how can you deny a child such a sweet, sweet gift?
I’m thrilled that I get to host Sugar High Friday again [...]