Cilantro, Roasted Seaweed Mediterranean Fried Rice

My technique to must-eat-now dinner (having quickly prepped the ingredients chopped into uniformity - ribbons of the seaweed, the mortadella, the leftover falafel balls and rings of pitted Sicilians) is to oil the pan (half sesame and half olive) all at once with the aforementioned garnish, and powdering...

Read more »

Chickpeas, Butter Sicilian Olives, German Blue, Dry Salami Panini

For the bread, use a TriBeCa bakery baguette, and slice an eight-incher from the end. Open up the sandwich in half and stick in a four-layer, in ascending order: salami, olives (cut up as ringlets), the garbanzos and the cheese. Salt, pepper, chili flakes and oil - then put the top down, wrap sandwich...

Read more »

MENUFESTO

Foods are organic materials of deliciousness Foods are ecological creations Sun is its taste Rain its juice And wind its sweetness Earth is a commune table The vine for wine The music is people Herbivore's milk is leaves-cheese Feet in water and fish Hands are our roots Because we plant our minds And...

Read more »

SODA SANGRIA

Last week from the Oda House restaurant, a Georgian traditional eatery in the E. Village, I brought home an unfinished  bottle of Saperavi, a dry red wine from the Kakheti grape-growing region of that country (Georgia, for those interested, borders Turkey in the south, Russia in the north and...

Read more »