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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: A Fresher Way With Eggplant Parmigiana

(0) Comments | Posted August 20, 2014 | 10:34 AM

Eggplant (aubergine) parmigiana is almost always made with some kind of tomato sauce, and it is great that way, especially if the sauce, even if made with canned tomatoes, comes out of your kitchen rather than a jar. But looking at the dish from a farmers' market vantage point, it...

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Cooking Off the Cuff: For the Corniest Corn Ravioli, Fire Up the Grill (Pan)

(0) Comments | Posted August 13, 2014 | 10:45 AM

One of life's little pleasures is biting into a plump piece of stuffed pasta and finding something unexpected inside -- assuming it's something nice. While not unheard-of, corn ravioli are uncommon enough that they're always a happy, delicious surprise, especially at this time of year, when they can be made...

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Cooking Off the Cuff: Compartmentalizing a Stuffed Summer Squash

(0) Comments | Posted August 6, 2014 | 12:00 PM

You know those chocolate bars with multiple "creamy" fillings, each in its own little break-off compartment? I thought of these as I contemplated a giant summer squash (I can't bring myself to call these things zucchini or zucchine, with their diminutive suffixes). Jackie and I had adopted this 8- or...

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Cooking Off the Cuff: Corn Pancakes, The Early Arrival Of an Annual Celebration

(1) Comments | Posted July 30, 2014 | 11:19 AM

Every summer, Jackie and I have corn pancakes at least once, often several times. Usually we await the reddening of the local peppers -- that sweet, juicy, infinitesimally sharp flavor is part of the allure. But this year's first corn pancakes landed on our plates earlier than usual, simply because...

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Cooking Off the Cuff: Last Week's Scallops Reminded Me of... Cauliflower

(1) Comments | Posted July 23, 2014 | 8:53 AM

Last week I made brief mention of Jean-Georges Vongerichten's wonderful dish of scallops with caramelized cauliflower and caper-raisin emulsion, and I couldn't get that cauliflower out of my head. So, when Jackie and I saw pretty little early-season caulis at the farmers' market the other day, we slipped...

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Cooking Off the Cuff: A Simple Way to Jazz up Your Scallops

(1) Comments | Posted July 16, 2014 | 4:06 PM

Lest anyone get the wrong idea, let me stipulate immediately that good fresh scallops don't need much gussying up. They don't even need cooking if they've come into the kitchen alive in their shells. That said, scallops are the focus of many memorable fancier dishes too: Think of the much-imitated...

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Cooking Off the Cuff: Sheep Have Ribs Too -- Oven-Cooked Lamb Riblets

(0) Comments | Posted July 9, 2014 | 9:15 AM

When they get a hankering for ribs, most people dream of pork. And so, as a rule, do I. But when Jackie and I visit the 3-Corner Field Farm stand at the Union Square farmers' market we are often drawn to the bonny little lamb riblets. These are...

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Cooking Off the Cuff: Using That Homemade Ricotta

(0) Comments | Posted July 2, 2014 | 1:21 PM

Not long ago I wrote about making ricotta at home. I've made it several times since then, both as written and in a "sweet" version without the garlic and herbs, and Jackie and I have been eating lots of it, sometimes plain but mostly as an element of...

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Cooking Off the Cuff: Mixing Grains for Pasta With Great Flavor and Chew

(0) Comments | Posted June 25, 2014 | 10:30 AM

In certain areas of life, I'm a traditionalist. Pasta is one of them -- the pasta itself, not the dishes it can be turned into, where I'm open to just about anything. That means I generally make pasta with (white) wheat flour unless the traditionalist route takes me to, say,...

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Cooking Off the Cuff: A Sweet-tart Sauce for Duck, But With Beets

(0) Comments | Posted June 18, 2014 | 10:28 AM

We often associate duck with fruit-based sauces -- for good or for ill: when balanced with acidity, a rich stock and maybe some bitterness from darkly caramelized sugar, fruits make terrific accompaniments to roast or braised duck, but if not carefully calculated, these sauces can taste as if they came...

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Cooking Off the Cuff: Peas and Rice With a Twist of Lettuce

(0) Comments | Posted June 11, 2014 | 9:53 AM

This past weekend, at last, shelling peas arrived at our New York City farmers' market. As I've said in the past, this is a big annual event for Jackie and me, and our first pea-season dinner is usually... peas. A big bowl of them, often cooked à la française (with...

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Two Unexpected Hotels in Sweden: Hotel Skeppsholmen in Stockholm and the Clarion Hotel Post in Gothenburg

(0) Comments | Posted June 6, 2014 | 9:38 AM

When looking for places to stay in Sweden last month, we hit upon two fairly new, slightly quirky hotels that both proved to be excellent choices.

Sweden's coast is a place of islands -- thousands of them. Stockholm itself sprawls over several, large and small. Still, when looking for...

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Cooking Off the Cuff: Homemade Ricotta!

(0) Comments | Posted June 4, 2014 | 10:15 AM

Two weeks ago, while on vacation, I wrote about the homemade ricotta at London's Cafe Murano, saying that I was going to try making some when I got home. Well, I did, because the restaurant's chef, Samantha Williams, was kind enough to outline how she prepares it.


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[Still Not] Cooking off the Cuff: One More Week of Travel

(0) Comments | Posted May 28, 2014 | 9:39 AM

Since last week's post, Jackie and I have continued to eat very well on our vacation. Some meals won't yield much by way of home cooking, such as our extraordinary modern dinner at Mathias Dahlgren's Matbaren in Stockholm (though even there, a horseradish and fish roe sauce to...

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A Bustling Stockholm Institution: Restaurant Sturehof

(0) Comments | Posted May 23, 2014 | 6:52 PM

I love fish restaurants that have been around a long time and that show no sign of disappearing: New York's Grand Central Oyster Bar is a good example (it opened in 1913). Unfortunately, as iconic as it may be, a lot of what it serves isn't as impressive as its...

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[Not] Cooking Off the Cuff: On the Road Again

(0) Comments | Posted May 21, 2014 | 9:30 AM

There's been no cooking in our house for the past week, unless burglars have gotten in and are making a batch of duck confit. We're traveling again, this time to Denmark and Sweden, via London of course (must build up those British Airways frequent-flier miles -- and BA flies everywhere)....

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No Upgrade, But a Happy Surprise on British Airways: The New Premium Economy Cabin

(2) Comments | Posted May 19, 2014 | 7:05 PM

For years, I've been booking premium economy tickets when traveling to Europe, almost always on British Airways: My wife and I love London and use it as our hub for other travel. Why pay extra for premium economy (which BA calls World Traveller Plus)? It enables us to upgrade to...

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Cooking Off the Cuff: Still Waiting For Spring -- Pasta With Sausage and Cabbage

(0) Comments | Posted May 14, 2014 | 9:30 AM

The other week I said I wouldn't whine about the late arrival of spring produce at New York City farmers' markets, so I'll merely observe that what I found in my refrigerator the other day was the remains of a head of cabbage. It was still crisp and sweet, so...

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Cooking Off the Cuff: Anticipating Spring Garlic With a Great Sauce for Fish

(0) Comments | Posted May 7, 2014 | 9:33 AM

In just a few weeks, real spring garlic will be in the farmers' market -- what they call "wet" garlic in Britain. By that I mean young garlic whose individual cloves have formed but are not yet surrounded by their tough skins. It is juicy and sweet and entirely garlicky:...

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European Travel: Seventeenth-Century Opera in Two European Cities

(2) Comments | Posted May 2, 2014 | 4:44 PM

So far in 2014, using the excellent Web resource OperaBase as a travel-planning tool, Jackie and I have built two European vacations around performances of operas by the seventeenth-century Venetian composer Francesco Cavalli (1602-1676), the first at the Bavarian State Opera in Munich and the second at the...

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