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It’s just too damn hot out to really cook anything right now.  Enter Chilled Pasta with White Beans and Dill. This recipe came together as part of my end-of-month fridge cleaning spree, and I couldn’t be happier with the results. Not only was the dish fresh, light, and (most importantly) cold, ...

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  • June 25, 2013

Soup–Put it in a cup, a bowl, hell even a vase works for ingesting huge amounts of steaming sometimes veggie-filled, sometimes noodle-filled goodness. The only vessel I wouldn’t recommend for soup is a wine glass since spoons don’t fit well inside them, and glass-filled soup is never good soup. ...

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  • January 9, 2013

There are times for Beef Wellington, Hamachi Sashimi, and freshly pinched pumpkin angolotti. And then there are times for pizza from the little place next door, where Giorgio knows your order and will even walk it up the stairs when you’ve had a long day. And its always wine time, especially if ...

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  • November 16, 2012

An alternate (and very accurate) title for this post was “Wined and Dined: Avoid Slitting your wrists,” which accurately sums up the perils I faced while attempting to shuck 6 varieties of oysters with a flimsy knife in my mother’s kitchen last weekend. I’d bribed my way into this rookie ...

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  • October 22, 2012

In an effort to save the basil forest on my fire escape from death by freezing as NYC enters a frigid October, I decided on a mercy killing to benefit taste buds, which are so often confronted by jars of store bought who-knows-what. Pesto presented the perfect way to shrink a mountain of ...

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  • October 3, 2012

I’m always looking for an excuse to shirk responsibility in exchange for wine. As it turns out, my token British friend with no family in the US gave me a perfect excuse–hopped up on the remnants of anesthesia from oral surgery, and with a hefty prescription for painkillers, she was in dire ...

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  • September 27, 2012

Welcome one and all to ‘Wined and Dined,’ known affectionately in the Bachelor Pad as “Laura’s annoying and usually terrible attempts at food photography.” Hey, at least I’m trying. In the coming weeks, I’ll be sharing the goodness (or badness) I’m uncorking, sauteeing, grilling, and poaching ...

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  • September 3, 2012