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 one-pan meals (my go-to pan is a 12″ cast iron skillet), and dishes that result in a second and third leftover meal. The first, on a frigid weekend night, was a simple milk-based bolognese (diced San Marzanos added late). The next day I asked a friend what I should cook next and she said immediately, “Steak Florentine!” There seems to be no agreed-on specifics as to what this dish is. I presumed it involved spinach. But no. It seems only to designate a steak from particular Florentine breeds of Read On »

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  I’ve decided to go vegan. Yep. Vegan all the way. Not for ethical reasons, but for reasons of vanity. I’m getting fat. I’m getting old and the fat tends to stick around. And where diets are concerned, I know one thing for sure: it’s very hard to gain weight on a vegan diet. So vegan it is, at least until I drop twenty. For my first night as a vegan, I went for a wheat berry salad, because it satisfies like meat. I first tried wheat berries after looking through Heidi Swanson‘s book, Super Natural Cooking. You have to work your jaws. The whole wheat kernel has lots of fiber and nutrition. And it can carry all kinds of different flavors, so there’s no end to what kind of dishes you can create with Read On »

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Spring is here and it is prime foraging time, try preparing some dandelion greens for dinner, via LA Times.

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Need a fresh salad recipe then check out this lentil and chickpea salad with feta and tahini, via Smitten Kitchen.

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A simple recipe for and escarole salad with roast chicken, poached eggs, and lardons, via Martha Stewart.

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