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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: Fresh-Tomato Sauce Freshened With Fresh Tomatoes

(0) Comments | Posted October 22, 2014 | 12:08 PM

When Jackie and I dug into our bowls of pasta with tomato sauce a week ago, there was no plan to write about our dinner. What more does anybody need to know about noodles with tomato sauce?

But there was a little twist to it, and the result was so...

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Cooking Off the Cuff: An Autumnal Risotto Inspired by... Twitter

(0) Comments | Posted October 15, 2014 | 9:32 AM

It's a special treat to go to the farmers' market and see fresh chestnuts, because almost all of those in the supermarket or greengrocer have been imported either from Italy or from China, and who knows when they were gathered. It's tempting to buy lots, but prudence dictates a small...

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Beyond Guinness in Dublin, Part One: The Arts

(0) Comments | Posted October 3, 2014 | 4:59 PM

As my wife and I planned a trip to Dublin this past summer, gloomy words from a friend hung in the air: "Dublin? One day at most." It is hard to imagine any city worthy of the name that doesn't merit far more than a day trip, so we weren't...

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Cooking Off the Cuff: Not-Canned Tuna

(0) Comments | Posted October 1, 2014 | 9:21 AM

Not that long ago, at the excellent London restaurant Green Man and French Horn, Jackie and I shared a dish of veal tongue and tuna dressed with anchovy sauce - think of vitello tonnato if you want a point of reference. The tuna was amazing: big, tender but...

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Cooking Off the Cuff: A (Veal) Cheeky Goulash

(0) Comments | Posted September 24, 2014 | 9:49 AM

I've been on the disabled list with the back pain I mentioned last week, so Jackie went to Saturday's Union Square farmers' market on her own. And what did she come back with but half a dozen veal cheeks from Tonjes Farm up in Sullivan County, New York....

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Cooking Off the Cuff: Dumplings Inspired By a Classic Soup

(0) Comments | Posted September 17, 2014 | 9:33 AM

The original idea was to serve ravioli as a first course: no one has ever complained about a dish of stuffed pasta. These were going to be filled with a mixture that came to mind because of one of the first "fancy" soups I learned: the leek and potato soup...

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Cooking Off the Cuff -- And out of a Box

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

I've never been one to let other people do my shopping, whether it be for socks or for potatoes. Given a pair of legs with the strength to get me to the farmers' market a couple of times a week, why would I want to miss out on the fun?...

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London Lodging: The Hotel Café Royal

(0) Comments | Posted September 1, 2014 | 8:12 PM

I don't like being in or near London's Piccadilly Circus. The area is elbow-jabbingly crowded, brain-cloudingly, honky-tonk noisy and choked by slow-moving clumps of people who too often don't watch (or know) where they are going. So a few months ago, when Jackie and I had a look-see of the...

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Dining in London: Shoreditch Without the Hullabaloo - Lyle's

(0) Comments | Posted August 29, 2014 | 2:23 PM

Come evening, the Shoreditch area of East London can be more than a trifle Williamsburg-y, with good-natured, generally youthful crowds making a little too much noise for those of us who are not quite so good-natured or youthful. And this high-decibel liveliness often seeps into the neighborhood's bars and restaurants,...

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[Not] Cooking Off the Cuff: Anchovies -- They're Not Always Salt-Cured

(0) Comments | Posted August 27, 2014 | 9:09 AM

We are traveling again but haven't been away long enough to collect a set of interesting discoveries to share. One thing, though, is worth telling about: the use of vinegar-pickled anchovies where I'd have expected to find the salt-cured kind.

Just about everyone knows salt-cured anchovies sold either in...

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Cooking Off the Cuff: A Fresher Way With Eggplant Parmigiana

(1) 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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