After Hours at Di Bruno Bros.

Two weeks ago, I had the opportunity to stick around Di Bruno Bros. on 9th Street for an after hours party. It’s what the store likes to call “a private shopping experience” – a chance for customers to linger around the olive bins, eating pairings that cheesemongers dream up. There were rolls of Kobe roast […]

Notes on Recipe Development

Several months ago, I spent a long Friday night with apricots. I’d been charged with writing my first recipe for Culture Magazine. The editor wanted me to include two specific ingredients: apricots and feta — “something along the lines of your recipe for baked feta and dates,” she said, “but we want apricots, for color.” […]

Cheese and Cassoulet

Some people throw legendary dinner parties. Don’t you always want to be that person? Revered for the time you served 200 partridges atop foie gras-stuffed mini pumpkins? Or for the night you whipped up poutine at 2 a.m. for the whole neighborhood? Neither do I. I don’t have the nerves or stamina to prepare such […]

In Bed with Harold McGee

I don’t care if every woman in the world is consumed with British e-erotica, for me there’s only one book on the nightstand right now. It’s Harold McGee’s On Food and Cooking: The Science and Lore of The Kitchen. Granted, it’s not new — it came out in 1984 and was recently updated — but […]

Leonora for Spring

It’s the year of the goat. Everywhere I turn: goat dinners, goat tacos, goat talk. This means I should let you in on a little secret about Leonora. It’s the most luscious Spanish goat cheese on the planet. The texture is gooey-soft, and it comes in a slightly flattened brick that looks like a melting […]