Gochujang-Glazed Fish

March 7, 2023

I cleaned out our refrigerator over the weekend and found a tub of Gochujang (Korean fermented chile paste) hiding in the back, far away from where most of my condiments live. Which might explain why I forgot about it for some time. And I’m not sure how because it’s one of those ingredients that really earns its keep — it… Read more »

Roasted Vegetable Salads for Winter

January 24, 2023

I’ve gotten really into shoving whatever vegetables I’ve got into a 400°F oven soon after breakfast so I have something hearty and healthy waiting for me by lunch time. (Perks of working from home, yes, I know.) Here are three recent winners, which you should of course feel free to serve for dinner. Roasted Eggplant & Tomatoes with Tahini Dressing… Read more »

Chicken and Vinegar

January 10, 2023

A few weeks ago, we met some friends for dinner at Maialino, Danny Meyer’s recently relocated Roman trattoria and wine bar that is now housed in the Redbury Hotel and, with its checkered tablecloths and sepia portrait-lined walls, still as charming as ever. We ordered the obligatory cacio e pepe and the vongole, and it was all wonderful, of course, but… Read more »

Hand This to Your Daughter’s Coach

January 10, 2023

I was thrilled when I first learned that Lauren Fleshman, one of the most decorated American runners in my lifetime, was writing a memoir, Good for a Girl. A few years ago, she published a “Dear Younger Me” essay that went viral, and I think I am responsible for at least half its page views. She was the first person I knew who… Read more »

Tonight’s Accidentally Vegan Dinner

January 3, 2023

I know you’re not going to believe me, but I didn’t even realize these tacos were vegan until maybe the fourth or fifth time we made them. To give you an idea of how easy and thrifty the meal is, Andy scraped them together on one of those end-of-the-week nights when it felt like we had no food in the… Read more »

Baking Staples: What the Pros Use

December 12, 2022

Unlike products I cook with — Trader Joe’s 100% Greek Kalamata Olive Oil, my Diamond Crystal Kosher salt, Grey Poupon Dijon, etc. — I somehow, after all these years, don’t have the same kind of brand loyalty to the products I bake with. So I thought this year, in anticipation of all the holiday cookie-ing, I’d ask two baking pros,… Read more »