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Butter Poached Lobster with Fresh Tomatoes

  I enjoy lobster cooked any which way, though I do think that my least favorite way (other than overcooked) is steamed or boiled lobster, as the high heat that it’s usually cooked on ruins the texture of the delicate meat. If I’m going to pay $16.99 per pound for a whole lobster, it better darn well melt in my …

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Oinker

I’ve just experienced 3 of the most amazing days of my life, and I only have 4 photos to show for it….none of which even came from my camera. Who in their right mind would go to BlogHer Food 2010 to see 250 of my best friends in the world and not bring a camera? Well, apparently the same person …

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Shortbread Cookies with Nutella, Banana and Almonds

I’ve labored over this recipe for days. Never mind that it’s just store-bought shortbread cookies + Nutella + bananas + almonds. Never mind that there’s no baking involved or that it only takes 10 minutes to assemble. The recipe is about the technique of the beautiful, fluid Nutella swoop. It’s a very technically technical technique.

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NYC Dumpling Festival

Last week was my umpteenth trip to NYC this year, I swear I need a just get a job in the city to pay for cab fares ($50 to/from the airport!), and yes, I do the mass transit stuff, but usually accompanied by someone else who’s got a sense of direction and knows the city well enough. I’m just not …

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Gluten Free Multigrain Waffles

Gluten Free Multigrain Waffles recipe by my good friends, Shauna & James Ahern of Gluten Free Girl. This is a recipe from her brand new book, Gluten Free Girl & The Chef. Recipe is on my Discovery Health column!

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Teriyaki Mushroom Sauce with Grilled Salmon

The people who sell you ready-made teriyaki sauce are ripping you off! Not only is it expensive, but the taste of the bottled stuff is flat, chemically and too-sweet. The secret is, teriyaki sauce is really only 3 ingredients. Sure, you can get all fancy and put more, like sesame seeds, a little grated ginger and garlic. But plain and …

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Indian Dal Nirvana

I subscribe to multiple cooking magazines, their glossy photos serve as my “look book” for dinner ideas. But my favorite section actually has no photos, the “dear editor” letters from readers revisiting a favorite food memory and pleading to weasel the recipe from the restaurant chef. Magazine editors and test kitchens take a complicated chef’s recipe, “home cookitize” for us …