I’ve been thinking about the different lifespans of items in my refrigerator, from the emergency frozen peas (nice as an ice pack and, in a pinch, as a vegetable side) to the rosy salmon roe that sneak into many dishes. In my kitchen, dairy is the great uniter, and so I made a cream sauce [...]

Clever farmers’ market vendors like Evolutionary Organics hang informative, happy little signs introducing the small wonders within a given bin: And so, yesterday in the rain, I had sunny squash in a pasta that’s friendly to additions—while farfalle cooked (the shape matches all those bow ties at summer weddings), I sautéed sliced squash (2 baby [...]

In honor of Julia, and for the PBS Tell Us Your Julia Story event (you can add your Julia story here) we are making eggs with cream. And I am happy to introduce you to my Brooklyn kitchen, the setting for future kthread cooks episodes. Though I cannot warble, these eggs sing the praises of [...]

My friend Solana swept gracefully into my apartment last night with a bottle of red wine that (almost) bore her name—a very nice Santi Valpolicella Solane—and helped me finish rolling out fettuccine through the pasta machine I plan to use more often in Brooklyn. Catching up on her recent travels (she journeys to places like [...]

My friend Kevin ordered orecchiette by accident a few weeks ago at an Italian restaurant, mistaking it for a stuffed pasta shape (agnolotti, likely), and this morning food minimalist Mark Bittman posted a recipe on his NYT blog for a frittata heavy on the vegetables, light on the eggs. Tonight, both decisions informed an orecchiette [...]