Ohio comes to Manhattan this week for the Friday cocktail hour, which I will enjoy, shivering but happy, on my fire escape in the West Village, with Columbus–based OYO clear rye whiskey, sweet vermouth, bitters, and the indulgent Luxardo maraschino cherries (picked up around the corner at The Meadow (thank you Mark!—check out his book, my favorite salt book, period). The Manhattan, a classic I never stray far from, a family favorite, and well enduring for a reason (this is one of my favorite Friday Cocktail Hour posts). The rye Manhattan is especially good when you have great cherries. I add some syrup from the cherries, here not yet dissolved and sleeping at the bottom of the cocktail; rye is marvelously dry as whiskeys go and so the extra sweetness is perfect for this excellent winter cocktail. Read On »
Posts Tagged: Mark Bitterman
Mark Bitterman shares how one can incorporate miso in daily use because it is not just for soup, via New York Times.
Yesterday the NYTimes covered an important health ratio: the amount of potassium relative to the amount salt you consume. While the article by long time health reporter, Jane Brody, leads with the obvious (excessive salt has proven to be a health risk, according to yet another major study), and the headline writer reinforce the obvious (“Sodium-Saturated Diet is a Threat for All”), the article recognizes that everything is about balance and notes the important role potassium-rich foods play in countering salt’s negative effects. “The researchers found that while a diet hight in sodium—salt is the main source—increases your risk,” Brody writes, “even more important is the ratio of sodium (harmful) to potassium (protective) in one’s diet.” This was pointed out to me this summer by Mark Bitterman, author of a great book called Salted, and Read On »
I was speaking with my dear friend Lee Jacobs over a pint of Great Lakes Dortmunder at our local pool hall yesterday and she told me after much deliberation, she’d decided on asking for Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan. Greenspan, of course, is prolific cookbook author (and blogger) who has focused in the past on baking and sweets, but here she both broadens and personalizes her approach, which may account for the gangbuster start for her book. Dorie, who’s so admired she has entire blog groups devoted to her work, is always excellent and this is a gorgeous well done book. Lee had asked me what books I would recommend. Here are a few of the books that have caught my attention this season. For Read On »