May 29, 2012
Over the long weekend my parents came into the city for a Saturday afternoon brunch, and what better to make this time of year than a frittata filled with spring vegetables: asparagus, leeks, and spring garlic. I love making frittatas for group meals because they are quick to prepare, pretty much foolproof, and not time-sensitive, since they can be served hot out of the oven or at room temperature as part of a buffet. Just add a few sides and you're ready to go.
May 22, 2012
It's been an early and beautiful spring in nyc, and strawberries (my ultimate favorite fruit for as long as I've been on this planet) have arrived at the greenmarkets about a month early. Strawberries seem to have on-years and off-years around here (after very wet springs they can end up big but full of water and virtually devoid of flavor), and so far, at least with the berries I've eaten, it seems to be an on-year. I've been buying a batch at every opportunity, eating them mostly out of hand, and doing my best to save a few for stirring into morning oatmeal, slicing into a salad, and strewing over a stack of my latest weekend brunch obsession: oatmeal griddle cakes.