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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

Luxury International Travel: The Waldorf Astoria Amsterdam

(0) Comments | Posted February 2, 2016 | 2:00 PM

Jackie and I live a 15-minute walk from New York's Waldorf Astoria. Even though, as locals, we rarely set foot in the place except occasionally to get out of the rain, for us the New York Waldorf is THE Waldorf. But nowadays there are Waldorf Astoria properties scattered around the...

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Cooking Off the Cuff: Making the Most of Winter Tomatoes

(0) Comments | Posted January 31, 2016 | 2:18 PM

Upon returning from a trip, Jackie and I generally have pasta as our first home-cooked meal. It isn't a question of deprivation (it happens even after we've been to Italy) but of a wish to return to cooking at its most domestic.

While we were away in January, I got...

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(Still Not) Cooking Off the Cuff: Alsace and Endive On the Menu

(3) Comments | Posted January 27, 2016 | 2:52 AM

We're still traveling, so there's been no home cooking, at least not in our home. But here are two dishes Jackie and I will be eating once we get back to New York, plus one amazing revelation about an ingredient we all know very well.

First the revelation: At Restaurant...

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(Not) Cooking Off the Cuff: My Latest To-Cook List

(0) Comments | Posted January 20, 2016 | 2:51 AM

No sooner had we gotten back into the post-vacation rhythm of home life than Jackie and I found ourselves back on a plane: We're away again, in the Netherlands following a few days in London. As usual, even in the one week we've been eating out, I've come upon a...

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Cooking Off the Cuff: Re-creating an Italian Vacation From a Doggy Bag

(0) Comments | Posted January 7, 2016 | 10:28 PM

Gosh, I wish I could recall when it was that Jackie and I drove down Italy's Valle d'Aosta. It was an awfully long time ago, that's for sure. I remember learning how fires would be lit in time of crisis to relay signals from one hilltop fortification to the next,...

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Cooking Off (Mark Bittman's) Cuff: A Dinner Kit From Purple Carrot

(0) Comments | Posted December 30, 2015 | 8:15 AM

Jackie and I enjoy going to the farmers' market; we're fortunate to live just a mile-and-a-half walk from one of New York's best, and we have the time to shop there regularly. Not everybody has the latter two luxuries, though I'd like to think that anyone who cooks gets a...

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Cooking Off the Cuff: Pecans Updated

(0) Comments | Posted December 23, 2015 | 9:23 AM

A couple of weeks ago I wrote about using a salty-sweet pecan mixture to garnish slightly smoky, slowly cooked winter squash. The combination of flavors and textures was so unexpected and delicious that I thought it would carry over into other squash dishes, specifically ravioli and suchlike stuffed...

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Cooking Off the Cuff: Pirog or Kulebiaka, It's a Most Savory Pie

(0) Comments | Posted December 16, 2015 | 10:01 AM

If I say that the fish pie Jackie and I and our guests ate last night was a Russian kulebiaka - or even more so a coulibiac with its Frenchified spelling - you might get the idea that it was a very fancy pre-1917 thing. That would be a spectacular,...

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Luxury Spanish Travel: The Hotel Maria Cristina Embodies the Elegance of San Sebastian

(0) Comments | Posted December 12, 2015 | 5:18 PM

What draws twenty-first century travelers to San Sebastian (aka Donostia) in Spain's Basque region? Often, it's the food: If you do a Web search for the town, you could easily get the impression that it is all Michelin-starred restaurants and lively bars serving delicious and varied pintxos (pronounced "pinchos" and...

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Cooking Off the Cuff: Mimicking Slow-Grilled Squash From Basque Country

(0) Comments | Posted December 5, 2015 | 2:14 PM

As I said a couple of weeks ago, there's no way for someone who lives in a Manhattan apartment to attempt the charcoal-fired cooking of the Basque Country restaurant Asador Etxebarri. Still, our too-big but consistently delicious meal there yielded a couple of practicable ideas.

One...

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International Dining: Percy & Founders in London's Fitzrovia

(0) Comments | Posted December 4, 2015 | 11:32 AM

Between 1757 and 2005, London's Middlesex Hospital occupied a site in what is now known as the Fitzrovia neighborhood north of Oxford Street and west of Tottenham Court Road. The foundation stone of its original building had been laid by the Duke of Northumberland, Sir Hugh Percy. I...

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Cooking Off the Cuff: With Drinks, An Improved Grilled Cheese Sandwich

(0) Comments | Posted December 1, 2015 | 10:54 AM

In our cycle of snacks to serve with drinks, Jackie and I are always returning to old favorites. One of these is grilled cheese sandwiches - the American kind, which are not grilled at all, but cooked in a buttered skillet until the bread is brown and crisp and the...

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(Not) Cooking Off the Cuff: Back From Vacation, Just About

(0) Comments | Posted November 24, 2015 | 4:45 PM

I was over-optimistic to think there would be a cooking post today. We just got back from a trip and, sure, I'm cooking dinner tonight, but I'll be too jet-lagged to write about it, not that it's likely to be anything you need to know about.

So let me describe...

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Cooking Off the Cuff: Turning a Snack Into Dinner - Tapenade and Tomato Pasta Sauce

(0) Comments | Posted November 11, 2015 | 7:22 AM

Last week, Jackie and I took an overnight flight to London. As much as we like British Airways, we'd really rather not eat their food (drinking their wine is another story), so we generally have something like a bowl of pasta at home before leaving for the airport. This time,...

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Cooking Off the Cuff: Mushroom Ragù -- But Not for Vegetarians (At Least Not This Time)

(0) Comments | Posted November 4, 2015 | 9:00 AM

It's not too hard to find cultivated hen-of-the-woods (maitake) mushrooms in shops and at the farmers' market, and they're pretty good, especially when fried or roasted till the edges of their many "petals" get crisp, with the interior remaining juicy. But it's a rarer treat to see gigantic...

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Cooking Off the Cuff: Cabbage and Chestnuts Make an Autumnal Pairing With Pasta

(0) Comments | Posted October 28, 2015 | 9:27 AM

I'm always taken by surprise when I see baskets of New York State chestnuts in my local farmers' market: For years there were none to speak of, but with recent blight-resistant varieties they seem to be coming back. Still, most of the chestnuts sold here are from foreign parts (Italy...

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Cooking Off the Cuff: A Minty Lift for Cauliflower Pasta

(0) Comments | Posted October 21, 2015 | 10:41 AM

Jackie and I often eat pasta with vegetables standing in for sauce: Swiss chard is a favorite, cooked with a little garlic, chili and maybe guanciale. Cauliflower is another, cooked any one of several ways. Left to their own devices, such dishes lack one thing: contrast. The pasta and its...

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Cooking Off the Cuff: Squid! Chorizo! Beans! (You Can even Skip the Squid)

(1) Comments | Posted October 14, 2015 | 9:27 AM

Seeing excellent shelling beans in the market (in this instance the Sorana variety, an expatriate from Italy) always gets me thinking of ways to use them, especially if I can pay extra and buy them already shelled. And for the rest of the walk through the market I'll be shopping...

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Cooking Off the Cuff: Twice-Baked Pastry Again: Just One More Savory Tart

(0) Comments | Posted October 7, 2015 | 9:52 AM

The seasonal gears are changing here in New York: even though there are winter squashes in the market, we're still eating the odd tomato, and I promised I wouldn't write about them for a while. At least not ripe ones: One of the nice things Jackie and I have eaten...

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Cooking Off the Cuff: A Crisp Savory Tart to Start a Meatless Dinner, Delicious Sauce Too!

(0) Comments | Posted September 30, 2015 | 10:09 AM

A couple of weeks ago I wrote about double-baking tart shells to ensure long-lasting crispness. Here's the latest beneficiary of that technique, a vegetarian (not vegan) tart that made a grand first course for a recent dinner with friends, and whose leftovers, still crisp, were a nice snack...

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