Cool Stuff – Recipes
“Sunday Roasted Chicken”

There’s been so much rain in the Northeast this summer, that the quince trees have borne rotted fruit. I’ve missed most of that rain though, and I never thought I’d say so, but I miss it. I’ve spent most of this summer in arid climates where you can’t count on rain to wash away the sidewalk stains. Last night, I felt my first rain in months. It was misty and […]

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“14 Dove Puttach”

Over the weekend, my new friend Michael from New Orleans taught me how to make Puttok. If anyone can tell me how to spell it properly I’ll give you a gold star sticker. It’s a lovely stew of tomato, rosemary, vinegar (or in our case red wine) and braised meat. It’s that silver pot in the left corner, see? Of course I was too distracted by the ambient smells of a good cuban […]

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“Grandma’s Bundt Cake”

“I just found the best bundt cake recipe in the entire United States,” so said my grandmother as she handed me a piece… she tends to modify recipes often, adding a bit of this and that along the way. Some yogurt here, some honey there. So you’re never quite sure how it got to be so spectacular… something in her kitchen air. The little bundt cake holes can be filled […]

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“Purslane Salad”

You know that fleshy weed that grows in sidewalk cracks? That’s purslane. And it tastes very good if you know how to use it. I didn’t use it properly until this past week when Jon Rowley made me realize that I do like it as more than just an “acid accent” to my normal salad greens. He and I share a love of simple foods, with very simple ingredients. This […]

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“Sauteed Oyster Mushrooms”

Look What I Found In The Woods! I was catering a rehearsal dinner for a wedding last week and on the menu was a platter of sauteed wild mushrooms for the table. Well I was out in the woods and found this, so I promptly returned the packaged mushrooms to the store. These were a hit, especially when I put one of them on a platter as a showpiece and […]

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“Rhubarb Chutney”

Tis the season for rhubarb. This is a recipe I developed while at Gramercy Tavern which we used on the spring cheese plate. You’ll notice that the sweet and sour components of the rhubarb bring out different qualities in the cheeses, flavors you don’t get when eating the cheese alone. Print“Rhubarb Chutney” Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes Ingredientsolive oil 1 knob ginger, peeled and cut […]

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