Steak “Florentine”

When I’m in NYC, I live in a studio in the West Village with a teensy kitchen. I see why New Yorkers don’t cook more often. But I’m trying to develop strategies for cooking for one in tight quarters (and keeping a journal about it). This means...

The Greyhound

The grapefruit, as I’ve mentioned before, was my introduction to the notion of seasonal. It was 1989, I was not yet 26, and I’d moved into a little bungalow on the sweet island of Palm Beach to work on my novel. Deep into January and through February the...