En route from MA to NY post holidays, we decided to duck in to New Haven for a slice (or six) of famous New Haven pizza. It was raining, anyways (a whopping 54 degrees in late December) and we figured an hour off the road would be a good thing. Pizza might be one of our most favorite things, and after a month of travel … Continue reading Sally’s Apizza.
Dan returned from Japan this week, and his only request for his first meal home was something non Asian. Of course, this meant an Italian dinner was in order, and we whipped up some of his favorites: a slow-simmered Bolognese, and another classic, tiramisu. Clara spent a year studying the art of food – ahem – semiotics, in Bologna, in the food-famous region of Emilia-Romagna. … Continue reading tiramisu (senza gli uovi!)
Late October brings an interesting addition to stands heaped with squash and apples at the Greenmarkets in New York: a strange green fruit, seemingly under-ripened, knobby and oddly leathery, with just the faintest unidentifiable smell of sweetness. Few farmers carry this elusive fruit, and finding one is an annual mission of ours. The fruit is quince, or membrillo. And we got lucky last week: We … Continue reading dulce de membrillo (quince paste).
For a Halloween-themed dinner this past Sunday (where we were the only ones who took to the theme, our own admittedly, of wearing black to eat orange…) we were charged with bringing dessert. The only requirement for said dessert was its color – orange – which left us with the obvious choice of making something pumpkin-y. The next obvious choice, pie, seemed a little uninspired. … Continue reading spicy gingersnaps + pumpkin ice cream (sandwiches).
Of all Clara’s adopted Jewish holidays, Rosh Hashanah is a favorite for its food (although a recent discovery of South Williamsburg-style gefilte fish, which comes frozen – not canned, thankfully – and is baked with savory vegetables and touch of sugar, has pushed that previously confusing food item quite high on the like-list…) But really, how can any other holiday compete with such festive comfort … Continue reading rosh hashanah.
Yup, you guessed it. Stepkids are on tour and thus, interesting food is being eaten. (These posts are beginning to start predictably, no?) This time, the (rickety, 15-passengar) van took us through Los Angeles, San Diego and Tucson, with some memorable moments both food and otherwise. The American southwest is lovely! West Coast transplants to NYC complain endlessly about the lack of good Mexican & … Continue reading la, sd + tus
It was a pretty crazy idea, in retrospect, but we were determined to make something show-stopping for a dinner for Clara’s parents (half a joint birthday celebration and half a thank you for their invaluable help on vvitalny‘s installation Hinge Figures). With the taste of Paris lingering in our mind’s mouth, and a copy of the Auberge of the Flowering Hearth on hand (another Alice … Continue reading a chicken liver terrine.
The Stepkids were just in the UK for a whirlwind week of press and performances, and an odd cellar stairwell acoustic session. There wasn’t much time for food adventures, and even less for stalling said adventures with dedicated photographing, but here are some of the highlights. London may have a bad reputation when it comes to eats, but it sure fooled us. Take lunch at … Continue reading london.
Oh la la, where to begin? A week in Paris and too many delicious things to keep track of them all! There are a few musts for Paris: hours spent in a market, charcuterie, crêpes, a truly spectacular croissant, an equally spectacular baguette, and, apparently (this was news to us), falafel. And macarons. (Really, the only must in Paris is macarons.) We arrived just at … Continue reading paris.
For various and sundry reasons, our fire escape garden has, perhaps permanently, moved indoors. It’s not all that bad, in the end. On one hand, our tiny kitchen is desperately short of floor space but on the other it smells deliciously of mint and basil, and the closeness allows for easy delighting in the budding progress of our jalapeños and habaneros. The smelling-of-mint has us … Continue reading fresh mint & chocolate chip ice cream.
!dpm does! 