This morning, I took the train over the bridge on my way to Union Square Greenmarket, as has become Wednesday morning tradition: You emerge from the subway into flowers, and this morning, into the Italian broccoli kin, spigariello. Ruby crescents gleamed (not sure what I’ll do with these yet), and I wanted to share this [...]

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 [...]

“We’re out of feta, so there’s goat cheese on the beets,” he said (confirming this fact with the other two in the truck). Even better, I thought. It’s the first time I’ve noticed the Schnitzel Truck (@schnitzeltruck) in DUMBO, the area of Brooklyn where I work. A bit more subdued than the @waffletruck, and parked [...]

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 [...]