in this class, we focus on local fish caught off the coast of Montauk. As emphasized in Myra’s new (co-authored) book Cooking with the Muse, these are kids of delicious fish that you may not yet have in your repertoire but absolutely should. We cook with weakfish,...
I spent joyful hours working with Sung-Hee Lee, the owner of Mana, to develop the exciting tea and beverage menu that remained for years until Lee shuttered the restaurant in 2019.
For 10 years, I was the head chef and content manager of the website MyFoodMyHealth. Founded by Caroline Nation, Myfoodmyhealth was a website that focused on the healing power of food. Whether someone was a diabetic cooking for one, or a parent cooking for family...
It’s good to be aware of potential saboteurs in an effort to establish the habit of hara hachi bu. Intention and preparation help a lot in establishing an unfamiliar habit. Here is a short, but by no means comprehensive, list of obstacles:#1 You don’t like what is on...
Hara hachi bu or hara hachi bun me is the Okanawan custom of only eating until 80 % full. How we eat is just as important as what we eat; this practice of intentional eating is still part of the cultural norm in Okanawa. The teaching may be originally Confucian, and...
I first wrote this piece for my friend Danielle Michaan’s blog called Coco et Sel. I returned home from an extended trip recently to find that I needed to take a homecooked meal to a relative just two days later. The onslaught of things to do after a long trip often...
Luscious piles of leafy greens are the first fresh vegetables to make an appearance in the Union Square Greenmarket after a long winter in New York. Even after asparagus and strawberries and sugar snaps have joined the party, greens are still ubiquitous. With so much...
I’ve already established my preference for the flat-shaped parchment that fits a baking sheet—no matter the size—perfectly. You also have to decide which coating you prefer in your parchment. There are two types of finishes on parchment paper that make it non-stick:...
Perhaps this is on account of years spent working in restaurants, but I can’t stand scrunching or folding an ill-fitting piece of paper to fit a baking tray when I know that there is a better way. Parchment that comes in rolls drives me bonkers. Either the paper...
Prior to any corporate event, I work out a custom menu with the organizer. The event itself begins with appetizers, ready for guests as they gather. This gives everyone time to arrive, socialize a bit, and take the edge off of their hunger. It’s generally not a great...