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Cooking Off the Cuff

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

Edward Schneider | Posted 07.09.2014 | Taste
Edward Schneider

The riblets tasted clearly of the herbal marinade/rub and they tasted clearly of lamb.

Cooking Off The Cuff: Using That Homemade Ricotta

Edward Schneider | Posted 07.02.2014 | Taste
Edward Schneider

Could I have done all these things with store-bought ricotta and, say, buttermilk? Yep. Would I? Not in the space of two weeks, that's for sure.

Cooking Off The Cuff: Mixing Grains For Pasta With Great Flavor And Chew

Edward Schneider | Posted 06.25.2014 | Taste
Edward Schneider

Even with an aggressively flavorful sauce this is a grain experience, and a delicious one at that.

Cooking Off the Cuff: A Sweet-Tart Sauce For Duck, But With Beets

Edward Schneider | Posted 06.18.2014 | Taste
Edward Schneider

The plate looked gorgeous: dark brown duck skin; red duck flesh; redder beets and sauce.

Cooking Off The Cuff: Peas And Rice With A Twist Of Lettuce

Edward Schneider | Posted 06.11.2014 | Taste
Edward Schneider

This is a big annual event for Jackie and me, and our first pea-season dinner is usually... peas.

Cooking Off The Cuff: Homemade Ricotta!

Edward Schneider | Posted 06.04.2014 | Taste
Edward Schneider

It was delicious -- obviously very fresh and creamy, but also tart and subtly redolent of herbs and garlic.

[Still Not] Cooking Off The Cuff: One More Week Of Travel

Edward Schneider | Posted 05.28.2014 | Taste
Edward Schneider

Oddly I've never cooked Swedish meatballs, and after tasting his sterling version I'm determined to make some soon.

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

Edward Schneider | Posted 05.21.2014 | Taste
Edward Schneider

We'll be going through quite a bit of milk and cream from our favorite farmers' market vendors.

Cooking Off The Cuff: Still Waiting For Spring -- Pasta With Sausage And Cabbage

Edward Schneider | Posted 05.14.2014 | Taste
Edward Schneider

Put it in the oven for a few minutes and you've got the kind of baked pasta that everyone adores.

Cooking Off The Cuff: Anticipating Spring Garlic With A Great Sauce For Fish

Edward Schneider | Posted 07.07.2014 | Taste
Edward Schneider

It is juicy and sweet and entirely garlicky: a lovely short-season ingredient that Jackie and I look forward to every summer.

Cooking Off The Cuff: Risotto As The Platform For A Great Dinner

Edward Schneider | Posted 06.30.2014 | Taste
Edward Schneider

This isn't clever plating; it happens automatically when some of the sauce slides over the rice. Looks great, doesn't it?

Cooking Off the Cuff: Got Fish? Got Roasted Vegetables? Get This Olive Sauce

Edward Schneider | Posted 06.23.2014 | Taste
Edward Schneider

Here's a pretty much season-neutral sauce that I've served with fish and with slow-roasted vegetables.

Cooking Off The Cuff: Waiting For Spring With A Triple-Carrot Risotto

Edward Schneider | Posted 06.16.2014 | Taste
Edward Schneider

No, this risotto doesn't taste traditionally Italian -- just delicious.

Cooking Off The Cuff: A Horseradish Sauce That (Probably) Won't Make Your Eyes Tear

Edward Schneider | Posted 06.09.2014 | Taste
Edward Schneider

The sauce could hardly have been easier to make, and it begins with a pretty commonplace preparation.

Cooking Off The Cuff: Potato Pizza? Tarte Flambee? You Be The Judge

Edward Schneider | Posted 06.02.2014 | Taste
Edward Schneider

It's amazing how inspiring leftover spuds can be, don't you think?

[Not] Cooking Off the Cuff: Two New Flavors

Edward Schneider | Posted 05.26.2014 | Taste
Edward Schneider

There have been plenty of new, sometimes exciting, flavors, two of which were particularly unexpected.

Cooking Off The Cuff: Don't Forget To Forget That Celery Root!

Edward Schneider | Posted 05.19.2014 | Taste
Edward Schneider

No matter how you serve them, the vegetables will stand up to whatever else is on the plate.

Why Kale Ravioli Is Elegant, Not Faddish

Edward Schneider | Posted 05.12.2014 | Taste
Edward Schneider

In the run-up to a small dinner party, it soon became apparent that its fate was to be wrapped in pasta: It was to be ravioli of some kind.

The Return Of The Potato Fritter

Edward Schneider | Posted 05.05.2014 | Taste
Edward Schneider

There's no reason you shouldn't serve them as the potato part of a main course.

Cooking Off The Cuff: Crisp(y) Lamb

Edward Schneider | Posted 04.28.2014 | Taste
Edward Schneider

It's a wonderful thing: all the stick-to-your-lips gelatinous unctuousness of breast of lamb, with a crunchy surface.

Cooking Off The Cuff: A Warming Risotto -- With Cabbage

Edward Schneider | Posted 04.21.2014 | Taste
Edward Schneider

Traditional rice dishes can hold surprises in the form of unexpected ingredients.

Forget the Shells - A Better Way to Eat Snails

Edward Schneider | Posted 04.14.2014 | Taste
Edward Schneider

It is a delicious and rather elegant dish: the bread for mopping up extra sauce is built in, and the balance is just right.

Cooking Off The Cuff: Lessons Learned From A Kitchen Failure

Edward Schneider | Posted 04.07.2014 | Taste
Edward Schneider

I'd assumed that Japanese rice behaved like medium-grain risotto rice and would remain sticky when cool -- not so.

Top Vacation Tastes In London And Munich

Edward Schneider | Posted 03.31.2014 | Travel
Edward Schneider

We've been away (London and Munich) for thirteen days as I write this, so I'm going to list one standout taste from each.

Cooking Off the Cuff: That's One Big Stuffed Cabbage

Edward Schneider | Posted 01.22.2014 | Taste
Edward Schneider

There are oohs and aahs from all quarters when an apparently entire cabbage is sliced into stuffing-layered wedges.