Tom Colicchio’s Asparagus Soup With Morel Custard

I have a lot of time for Tom Colicchio. He’s sharp-witted, his politics align with mine, and those blue eyes… Oh: and he cooks! This is a showstopper of a spring first course from his book, Think Like a Chef. The book uses a clever pedagogical device: starting with a combination of ingredients that get…

Little Bo Ssam

We miss having people over. We mostly miss simply being with our friends, but we also keenly feel the loss of the ability to show affection in the manner we’re most accustomed to: sharing food and drink that we’ve made with them in mind. True, we’ve porch-dropped drinks and safe-distanced lasagne to friends on our…

Tender Ducky, You’re The One

We didn’t used to serve much duck on Our Long Table. See, one of the owners of said table laboured for years under the misapprehension that ducks were like swans in that they mate for life. Graphically disabused of that romantic notion (in an incident best forgotten), David is making up for lost time, and…

Friday Night Bites

Friday dinner. Fresh Bay Gimlets over FaceTime with dear friends left us less than motivated to cook, but that was just fine with us. I had roasted some peppers earlier in the day and left them to marinate with wine vinegar, good olive oil and slivers of green garlic. The cheese-and-cold-cut drawer yielded some nice…