iOS app Android app

Edward Schneider
GET UPDATES FROM Edward Schneider
Since the late 1970s, Edward Schneider has written on travel, cooking and food -– and sometimes on all three at once -– for The New York Times, The Washington Post, The Christian Science Monitor and The Wall Street Journal, as well as for the journals Petits Propos Culinaires and Gastronomica. His “Cooking Off the Cuff” appears weekly at Huffington Post Taste.

While he takes delight in international travel and while he lived in the UK as a student, he is a native New Yorker, and neither he nor his wife can imagine living anywhere but Manhattan.

He tweets @TimeToCook and his blog is Time to Cook.

Entries by Edward Schneider

London's Beaumont Hotel: High Style... in a Former Garage

(0) Comments | Posted May 21, 2015 | 10:56 AM

A few months ago I wrote about dining at the Colony Grill Room in London's Mayfair. To get there, Jackie and I had passed through the sleek, welcoming lobby of the new hotel that houses it - The Beaumont - and thought, gee, this is a place we'd...

Read Post

[Not] Cooking Off the Cuff: New Ideas From Sicily and Naples

(1) Comments | Posted May 13, 2015 | 9:57 AM

As this is posted, Jackie and I have just come to the end of a too-short trip to Sicily and Naples, where we hadn't been for probably twenty or twenty-five years. We ate so many delicious things - mostly traditional dishes, but a few more creative ones too - that...

Read Post

Cooking Off the Cuff: Mushrooms Make the Meatloaf (Duck Doesn't Hurt Either)

(0) Comments | Posted May 6, 2015 | 12:17 PM

A couple of days before Jackie and I left for a trip (we'll be eating sardines in Sicily by the time this appears), we had a few friends over for dinner. I was determined to use the last of the duck confit I'd made last winter, but there wasn't enough...

Read Post

Cooking Off the Cuff: Stop! Don't Grate That Parmesan

(0) Comments | Posted April 29, 2015 | 9:43 AM

Cooking with Parmesan - parmigiano reggiano to be more precise - generally involves grating the cheese into flakes or planing it into thin sheets. That mostly covers the traditional ground of adding it to dishes before they're cooked and garnishing them at the last minute. It doesn't cover one of...

Read Post

Cooking Off the Cuff: That Ain't Hay (Oh, Yes It Is)

(0) Comments | Posted April 21, 2015 | 9:42 AM

I think I got my copy of Paul Bocuse's La Cuisine du Marché in 1976 or 1977, so it would be since then that cooking with hay has been on my to-do list. Bocuse gives a rustic dish of lightly smoked ham simmered in water with herbs and lots of...

Read Post

A Simple Tip: How To Book Frequent-Flyer Flights For Super-Popular International Routes

(0) Comments | Posted April 17, 2015 | 10:41 AM

We'd been thinking about a vacation trip to Japan, with a few days in Hong Kong thrown in. Because flying for so many hours in economy class - or even premium economy - was really not an option for a couple of grown-up people, we planned to use some of...

Read Post

Cooking Off the Cuff: Swapping Elegance for Flavor -- My Ideal Schnitzel

(0) Comments | Posted April 15, 2015 | 11:21 AM

If there's a problem with classic breaded cutlet/escalope dishes like wiener schnitzel and cotoletta alla milanese, it's that they're too elegant. The meat - generally veal - is tender and well trimmed, and if a cook isn't careful it can be on the dry side. It can also be bland....

Read Post

Cooking Off the Cuff: The Best Endive Ever. Yes, Ever

(0) Comments | Posted April 8, 2015 | 9:39 AM

One of the handful of fancy restaurants that Jackie and I really look forward to visiting on our too-infrequent trips to Paris is Arpège, in an unprepossessing building near the Rodin Museum. Some years ago, its chef-proprietor, Alain Passard, made a splash when he stopped serving meat and fish and...

Read Post

Cooking off the Cuff: A Blast From the Past (Quiche) With a Difference

(0) Comments | Posted March 29, 2015 | 8:06 PM

Remember quiche? Sure, you remember the long-ago craze, the mockery, even the New Yorker cartoons. But do you remember the thing itself? Although it's still served in plenty of restaurants - and although a good quiche makes a terrific meal - it doesn't figure on my gastro-map as prominently as...

Read Post

Cooking Off the Cuff: Dinner for the Evening After a Three-Star Feast

(0) Comments | Posted March 25, 2015 | 9:38 AM

When we're traveling, Jackie and I inevitably eat out every night - and look forward to it - but when we're back home in New York we cross the threshold of a restaurant maybe once every four or five weeks. A lot of the time, it is the same threshold:...

Read Post

Cooking Off the Cuff: Pierogi and the Versatile, Dinner-Worthy Sauerkraut That Makes Them Possible

(0) Comments | Posted March 18, 2015 | 10:17 AM

When I was a kid, there was often a jar or bowl of sauerkraut in my parents' refrigerator. Bought straight from the barrel on Manhattan's Lower East Side - or from a kosher deli that bought it straight from a similar barrel - it was crunchy and sour, and nothing...

Read Post

Cooking Off the Cuff: Rum Babas. What More Can I Say?

(0) Comments | Posted March 11, 2015 | 9:11 AM

When I eat a good baba au rhum (or au some other booze), I'm convinced that it's the best dessert ever. (There are lots of things like that - trifle, floating island, anything with caramel sauce - so don't take the superlative too seriously.) The trick is to find a...

Read Post

International Travel: It's the 200th Anniversary of the Battle of Waterloo -- Time For You To Pay a Visit

(0) Comments | Posted March 7, 2015 | 8:13 AM

Many Americans travel to historic battlefields, most typically sites in which we have a direct emotional stake: places where U.S. soldiers fought at home or abroad and where a piece of our history was made. But absent that direct link, one of the key European battles of the early nineteenth...

Read Post

Cooking Off the Cuff: The Only Scone Recipe You -- or Anybody Else -- Will Ever Need

(0) Comments | Posted March 4, 2015 | 9:12 AM

Some time back in the twentieth century, Jackie and I were having afternoon tea at one of London's swanky hotels and were particularly struck by how good the scones were - even apart from the splendid jam and cream they were served with. So I asked for the recipe. The...

Read Post

Cooking Off the Cuff: Meatless Fried Rice, But With Something to Chew on

(0) Comments | Posted February 25, 2015 | 8:17 AM

Vegetable fried rice is all very well, but most versions lack certain qualities that a handful of diced roast pork or duck - or something like ham or bacon - will add: points of intense flavor and chewiness as a contrast to the milder, softer rice and eggs. And, if...

Read Post

Urbane Rurality in England, Part Two: Glyndebourne Festival Opera

(0) Comments | Posted February 20, 2015 | 9:28 AM

When Jackie and I are traveling, our ideal evening out is an opera in a not-too-big theater followed by dinner in a not-too-noisy restaurant. In England during the spring and summer, the Glyndebourne Festival, shuffles that favorite program into a leisurely outing that can be a day trip from London...

Read Post

Cooking Off the Cuff: Beef and Beer From Belgium

(0) Comments | Posted February 18, 2015 | 8:36 AM

Having last week given a short list of dishes I was going to try from our recent trip to Belgium, when it came to cooking I turned first to one of the local classics: Beef and onions braised in beer. The variations on this dish in reference books...

Read Post

International Travel: Great Opera, Great Calf's Brains and a Fine Place to Stay in Brussels

(0) Comments | Posted February 13, 2015 | 3:24 PM

Wedded though I am to online information gathering, sometimes it takes a printed brochure to get the travel juices flowing. A few months ago the mail carrier brought a booklet from Les Talens Lyriques, a fine period-instrument/vocal ensemble based in France and led by harpsichordist Christophe Rousset. The exciting news...

Read Post

[Not] Cooking Off the Cuff: A Few Ideas From Belgium

(0) Comments | Posted February 11, 2015 | 8:38 AM

We got home from a trip just last night, so I haven't had a chance to do any cooking. But as usual, our travels yielded some good ideas that I'll surely incorporate into the repertory. Here are three, all from Belgium.

In Brussels there's an irresistible snack-y appetizer that's almost...

Read Post

Urbane Rurality in England, Part One: A Day in the Historic Town of Lewes

(0) Comments | Posted February 4, 2015 | 8:58 AM

If you are attending a performance at Glyndebourne - the quintessential country-house opera festival and among the most alluring - it is too easy to think of the nearby East Sussex town of Lewes as little more than a railway junction where you catch the jitney or a...

Read Post