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Edward Schneider
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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

Cooking Off the Cuff: For a Quick Pasta Dinner, Open a Can of Tuna

(4) Comments | Posted July 29, 2015 | 9:35 AM

There's nothing new about using canned fish to make a flavorful pasta meal, such as sardines for an ersatz but delicious version of the Sicilian pasta con le sarde. And how many bowls of pasta with canned tuna have come to the rescue when the cook is low on energy...

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Cooking Off the Cuff: A Flourless Chocolate-Almond Cake From Naples Via London

(0) Comments | Posted July 22, 2015 | 9:43 AM

Back in May, over at Huffington Post Travel, I made a passing reference to the excellent chocolate-almond cake - torta caprese - on the breakfast buffet at the Hotel Excelsior in Naples. It was in the back of my mind that I might make one for a dinner...

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[Not] Cooking Off the Cuff: My Latest Vacation To-Cook List

(0) Comments | Posted July 15, 2015 | 9:53 AM

Jackie and I are still on vacation, mostly in London, where we're filling up on theater, opera and art. And trying not to fill up too gluttonously at dinner time. So I haven't been cooking. As usual, here are a few things we've eaten that might lend themselves to home...

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Traveling in Britain During a Transit Strike? Log On to Twitter.

(0) Comments | Posted July 11, 2015 | 1:47 PM

Transit strikes are not unknown in Britain, though they aren't as common as they were in the old days. Jackie and I are vacationing in London at the moment and had planned side trips to Oxford to see friends and to Lewes to attend a couple of opera performances at...

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Cooking Off the Cuff: Frittatine -- Fried Mac-n-Cheese By Not Just Any Other Name

(0) Comments | Posted July 8, 2015 | 9:18 AM

I'd forgotten that frittatine were on my post-vacation to-cook list. What reminded me to try making this Neapolitan snack staple -- which amounts to fried macaroni and cheese -- was a post on Twitter that depicted a macaroni pie, something that is evidently highly prized in Scotland and...

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Cooking Off the Cuff: Without Eggplant It Isn't Pasta Alla Norma - But It's Still Delicious

(0) Comments | Posted June 24, 2015 | 9:41 AM

It will be a while before eggplants/aubergines appear in our New York farmers' markets, but the wait isn't long enough for me to resort to the ones in the supermarket; even though they're perfectly good, I'd just as soon buy from a local grower. That doesn't mean Jackie and I...

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Cooking Off the Cuff: The Best Crisp Potato Whatchamacallit

(0) Comments | Posted June 23, 2015 | 6:53 PM

Last week, I found myself coining a new handle for a pasta dish. And today I can't figure out the name of my new second-favorite potato preparation (after french fries). I believe it has one: The idea doesn't originate with me, though I worked out the actual procedure...

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Cooking Off the Cuff: A Simple Sicilian Way With Swordfish - With a Light Sauce as Equal Partner

(0) Comments | Posted June 17, 2015 | 11:18 AM

One of the dishes on my to-cook list after our recent trip to Sicily was swordfish crusted in a flavored breadcrumb mixture. When I made it the other day, I was not surprised that the swordfish itself was delicious, but the simple little sauce/dressing that it shared the plate with...

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Cooking off the Cuff: In Naples, Taralli Are NOT Teething Rings

(0) Comments | Posted June 9, 2015 | 10:26 AM

On our first two trips to Naples, Jackie and I had paid no mind to the taralli that were undoubtedly as omnipresent then as they are now. The taralli we knew in New York were bland, dry things like teething rings, whether bought by the pound from an Italian-American bakery...

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Cooking Off the Cuff: Ricotta Ravioli With a Twist or Two

(0) Comments | Posted June 3, 2015 | 9:30 AM

There's not a bad word that can be said about good old-fashioned ravioli filled with ricotta and spinach with a little grated Parmesan and a scraping of nutmeg. But there are lots of other ways to turn a container of ricotta into a great pasta filling.

Here are two that...

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Italian Travel: Luxury Lodging and Neo-Traditional Dining in Naples

(0) Comments | Posted June 1, 2015 | 10:32 AM

I knew we'd chosen the right hotel in Naples when we checked in at The Excelsior late on a May evening and made our way to the seventh-floor terrace for a drink. The negronis and snacks (peppery Neapolitan taralli enriched with lard and studded with almonds) were delicious,...

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Cooking Off the Cuff: Three Meals From One Bag of Spring Produce

(0) Comments | Posted May 27, 2015 | 10:54 AM

I know it was naïve to think that seeing and eating all that spring-into-summer produce in Sicily and Naples meant we'd come home to find our Manhattan farmers' market glittering with peas, strawberries, fava beans and even a few early tomatoes. No, it's still early here in the north-eastern U.S.,...

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Fine London Dining: Revisiting Almeida, The Ivy and Fera at Claridge's

(0) Comments | Posted May 26, 2015 | 1:25 PM

As exciting as it is to dine where you've never dined before, it's nice to return to old favorites when traveling to a familiar destination. And for Jackie and me, there's no destination as familiar as London, which we visit several times a year -- including as an appealing stopover...

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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...

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[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...

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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...

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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...

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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...

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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...

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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....

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