Author: Stephanie March

Dig through your family collections, ladies and gentlemen. Pull the best dish from your repertoire and steel your nerves. You, yes you Betty Lou, could win fame and acclaim in the Great Mill City Farmers Market Taste-Off! I know you are hiding a killer dish of some sort (scalloped potatoes? creamed corn? broasted chicken? Granny’s…

This is pretty. I didn’t bake this, no sir. This weekend, the weather was perfect for eating. It was chilly enough to inspire a stoking of the stove and grey enough to keep me happily inside without guilt. Seriously, I cooked all weekend. Saturday the kids and I spent most of the day conspiring how…

Two Things I Love 1. The nasty, grungy, dank, gossipy side of the restaurant industry. (Remember, while the rest of the world plays, we work. Then, while the rest of the world sleeps, we drink a lot and smoke a lot and dish.) 2. A crack in the facade of a food icon.

Gramercy Tavern is the site of one of my favorite New York moments. It has everything to do with crisp, professional service and celery root soup. I am sad to see that owner Danny Meyer and chef Tom Colicchio have parted ways on the venerable establishment. Mr. Colicchio has decided to focus his efforts on…

I want this for my birthday. Terms For Money That Are Food Related Dough Bread Nest Egg Greens Sugar Cabbage Lettuce Beans Bones Clams Coconuts Fish Nugget Squid Crispies Rutabaga

There are certain fights I have with The Hub that won’t go away: milk vs. water in the scrambled eggs, searing meat does/does not seal in the juices, etc. Just because someone went to chef school, doesn’t mean he’s the universal God of kitchen knowledge. Besides, the majority of a cook’s education comes from the…