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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: 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:...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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[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...

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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...

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Cooking Off the Cuff: Squash Risotto Bisected

(0) Comments | Posted January 28, 2015 | 8:53 AM

I'd cut the neck of a butternut squash into discs and its belly into wedges, and I'd roasted it all with butter and salt. I thought I might puree some of it and make gnocchi or might turn chunks of it into a squash risotto. Then Jackie came into the...

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Cooking Off the Cuff: Lo Mein With Confit Duck -- A Twist on a Chinatown Favorite

(0) Comments | Posted January 21, 2015 | 8:47 AM

When I was a student, a dinner of roast pork lo mein cost 85 cents at Hong Fat restaurant in New York's Chinatown. Even as the price skyrocketed to over a dollar, it remained one of my favorite meals. The term isn't used everywhere in the world, so I ought...

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Cooking Off the Cuff: Leeks, Lemon, Cream, Pasta -- Who Could Ask For Anything More?

(0) Comments | Posted January 14, 2015 | 8:31 AM

When friends come over for dinner, Jackie and I like to serve a small first course that's elegant and a little surprising. That's not to say it needs to be complicated: A thick slice of celery root braised in butter and served on its own (with or without...

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Cooking Off the Cuff: Of Flightless Birds and Red Wine Sauce

(0) Comments | Posted January 7, 2015 | 9:35 AM

For years I've walked past the farmers' market stand selling ostrich meat and eggs, and have peered at its wares without stopping. It is closed-minded of me, but I've always labeled the flesh of creatures not part of the traditional urban diet - alligators, for instance - as some sort...

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Cooking Off the Cuff: It's Winter -- Let's Not Forget Spaghetti Alla Puttanesca

(0) Comments | Posted December 31, 2014 | 10:06 AM

In the winter, sometimes it's nice to eat a seasonless dinner, one that doesn't depend on a chilly trip to the farmers market; pasta often fills that bill. For quite some time now, my go-to no-marketing red-sauce dish has been bucatini or other pasta all'Amatriciana, but a couple...

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Cooking Off the Cuff: Ragout Of Winter Vegetables - An Elegant Soup Without The Soup

(0) Comments | Posted December 23, 2014 | 3:24 PM

Casting an eye at the calendar, I suppose I should start by saying that you can serve this elegant dish, or one like it, to start off a Christmas dinner. Your guests will love you for it, especially if they're not meat-eaters.

Last Wednesday during my walk back from the...

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Cooking Off the Cuff: A Simple Way to Make Winter Squash Even More Versatile

(0) Comments | Posted December 17, 2014 | 9:53 AM

Just this morning, I bought a nice firm butternut squash at the farmers' market and on my way home was thinking of how it could be incorporated into a first course for tonight's dinner party - a dish that could conceivably include already-cooked cannellini beans and perhaps a mixture of...

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Cooking Off the Cuff: Too Many Gnocchi, Yet Not Quite Enough

(0) Comments | Posted December 10, 2014 | 8:17 AM

Last week I carelessly made too many potato gnocchi for a dinner generated by the purchase of half a pound of fresh porcini in uncommonly good condition, so I froze the excess for another occasion. But there weren't really enough for a full meal in which the gnocchi would be...

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Luxury Travel in Venice, Italy: The Rialto Market and a Cooking Lesson at The Gritti Palace Hotel

(0) Comments | Posted December 3, 2014 | 2:02 PM

One of the best things for a vacationing food-lover to do is to set an early alarm, roll out of bed and visit a great market like the Boqueria in Barcelona, Tsukiji in Tokyo or the Rialto market in Venice. It is also one of the most frustrating: As a...

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