Read up
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Axis and Appetize
One thing I caught myself wondering the other day: If World War 2 had manifested itself as a…
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Kings County Distillery
At the behest of my friend Mike at @IceandNeat, we braved the nightmare that is getting to Brooklyn on…
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Soup it up
Well, there you have it- winter’s finally here, and we’re fresh into the new year. With 2012 firmly…
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Scrapple for Beginners
I think one of the travesties in mainstream American food culture is the kneejerk revulsion towards offal. For…
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Scallop
Call me lazy, but I’ve been trying to keep it simple lately. Especially in the presence of good…
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Croque
I stopped my by parents’ place today for a quick brunch. But what to make? Brunch can be…
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Ittosai
Foodie nightmare: You over at someone’s house or maybe on a trip somewhere and you’ve been tasked with…
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Meatopia
I love meat. An obvious statement, at best, but an apt one. But let me qualify it a…
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Belly Mi
So i just acquired some shared office space in the meatpacking district- how appropriate. One of the big…
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Canouan
I love New York. I really do. But if you don’t get away from the city every now…
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Gravlax-ation
Smoked Salmon is great and all, but Gravlax is my favorite cured salmon preparation. It’s Swedish, you know.…
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Lamb Ribs, Cocao Nibs
Today was a good day. Why? See above. This blog has turned into a Jake Klein love fest,…