Edward Schneider
@timetocook.bsky.social
Wrote on cooking, food & travel including for NY Times, Washington Post, Bittman Project, Heated/Medium, HuffPost, CN Traveler & Daily Meal. Now taking it easy.
Lots (~6kg) of chicken backs from Hawthorne Valley at the Wednesday Dag Hammarskjöld @grownyc.bsky.social Greenmarket. So at least one dinner of matzo balls was inevitable, with good carrots from Samascott Orchards. And what a nice dinner it was!
November 22, 2025 at 11:29 PM
Lots (~6kg) of chicken backs from Hawthorne Valley at the Wednesday Dag Hammarskjöld @grownyc.bsky.social Greenmarket. So at least one dinner of matzo balls was inevitable, with good carrots from Samascott Orchards. And what a nice dinner it was!
Something we hadn't eaten in far too long: Mapo doufu / tofu. Very wimpy spice levels by many people's standards, but just the ticket for us.
November 21, 2025 at 11:51 PM
Something we hadn't eaten in far too long: Mapo doufu / tofu. Very wimpy spice levels by many people's standards, but just the ticket for us.
edward.schneider
A one-egg batch of pappardelle - hand-rolled, so a micron or two thicker than usual - with shredded remnants of last weekend's wine-and-onion-braised beef.
A one-egg batch of pappardelle - hand-rolled, so a micron or two thicker than usual - with shredded remnants of last weekend's wine-and-onion-braised beef.
November 18, 2025 at 11:50 PM
edward.schneider
A one-egg batch of pappardelle - hand-rolled, so a micron or two thicker than usual - with shredded remnants of last weekend's wine-and-onion-braised beef.
A one-egg batch of pappardelle - hand-rolled, so a micron or two thicker than usual - with shredded remnants of last weekend's wine-and-onion-braised beef.
Nothing startling here: spaghetti, our last few shishito peppers, anchovies, olives, garlic, tomatoes. Except, hidden away, was a modest quantity of grated orange zest, which was startling in a low-key way: every mouthful, every sniff was touched by its perfume. A potent ingredient.
November 7, 2025 at 11:53 PM
Nothing startling here: spaghetti, our last few shishito peppers, anchovies, olives, garlic, tomatoes. Except, hidden away, was a modest quantity of grated orange zest, which was startling in a low-key way: every mouthful, every sniff was touched by its perfume. A potent ingredient.
Great pork shoulder from Ox Hollow farm at the Union Square @grownyc.bsky.social farmers' market. Some of it became this small batch of goulash - more Viennese than Hungarian: Lots and lots of onions.
November 6, 2025 at 6:32 PM
Great pork shoulder from Ox Hollow farm at the Union Square @grownyc.bsky.social farmers' market. Some of it became this small batch of goulash - more Viennese than Hungarian: Lots and lots of onions.
Shishito peppers from last week's Dag Hammarskjöld @grownyc.bsky.social farmers' market. Green ones, ripe red ones, orangish ones, briefly tossed in a hot frying pan. I was so giddy at seeing them, I've forgotten which grower we bought them from.
November 6, 2025 at 6:25 PM
Shishito peppers from last week's Dag Hammarskjöld @grownyc.bsky.social farmers' market. Green ones, ripe red ones, orangish ones, briefly tossed in a hot frying pan. I was so giddy at seeing them, I've forgotten which grower we bought them from.
Last night we got home from a three-week trip full of new sights, flavors - and adventures (often relating to public transport). This evening, our first dinner in our own dining room: Sausage ragù and tagliatelle rolled thicker than usual to stand up to the ragù. It's nice to be back.
October 21, 2025 at 10:52 PM
Last night we got home from a three-week trip full of new sights, flavors - and adventures (often relating to public transport). This evening, our first dinner in our own dining room: Sausage ragù and tagliatelle rolled thicker than usual to stand up to the ragù. It's nice to be back.
For a few years, I've wanted to buy a pair of mittens on the theory that they'd be warmer than gloves. Drawn into this lovely shop in Antwerp by its unreconstructed decor, I bought a pair today. Now I need New York to be cold enough to put them to the test.
October 18, 2025 at 8:14 PM
For a few years, I've wanted to buy a pair of mittens on the theory that they'd be warmer than gloves. Drawn into this lovely shop in Antwerp by its unreconstructed decor, I bought a pair today. Now I need New York to be cold enough to put them to the test.
I haven't been posting much: it takes so much energy to be a tourist that there's none left to upload photographs. But here's what I just ate at CIro's restaurant in Antwerp: Eel with green sauce / Paling in 't groen. This can be a murky, flavorless dish, but tonight's was delicious. Fun restaurant.
October 17, 2025 at 8:20 PM
I haven't been posting much: it takes so much energy to be a tourist that there's none left to upload photographs. But here's what I just ate at CIro's restaurant in Antwerp: Eel with green sauce / Paling in 't groen. This can be a murky, flavorless dish, but tonight's was delicious. Fun restaurant.
The last few dinners before traveling often involve excavating and eating treats from the freezer. Hence this evening's fried cod bought a couple of weeks ago at the Dag Hammarkjöld @grownyc.bsky.social greenmarket. Cod from our nearby waters is delicious, even after a sojourn in the deep freeze.
September 28, 2025 at 10:37 PM
The last few dinners before traveling often involve excavating and eating treats from the freezer. Hence this evening's fried cod bought a couple of weeks ago at the Dag Hammarkjöld @grownyc.bsky.social greenmarket. Cod from our nearby waters is delicious, even after a sojourn in the deep freeze.
Like rösti, but not just potatoes: This one included a julienne of leek and not-too-fierce poblano pepper, both from Juquilita CT Farm at the Dag Hammarskjöld @grownyc.bsky.social farmers' market.
September 25, 2025 at 12:37 PM
Like rösti, but not just potatoes: This one included a julienne of leek and not-too-fierce poblano pepper, both from Juquilita CT Farm at the Dag Hammarskjöld @grownyc.bsky.social farmers' market.
A couple of evenings ago we ate a delicious stir-fry of cabbage, pork, leeks, ginger.... Last night, we eked out the leftovers with extraordinarily flavorsome peppers, added some stock and oyster sauce, and reconceived it as a good noodle dish. Fun to eat noodles with chopsticks.
September 22, 2025 at 11:53 PM
A couple of evenings ago we ate a delicious stir-fry of cabbage, pork, leeks, ginger.... Last night, we eked out the leftovers with extraordinarily flavorsome peppers, added some stock and oyster sauce, and reconceived it as a good noodle dish. Fun to eat noodles with chopsticks.
A while ago we had a delicious long-aged rib eye steak from Dickson's Farmstand Meats at Chelsea Market. I got them to sell me what, in my anatomical ignorance, I'm calling the cap meat that lay over our steak. I froze it, and we ate it this evening; it was wonderful: tender, juicy, flavorful.
September 22, 2025 at 11:41 PM
A while ago we had a delicious long-aged rib eye steak from Dickson's Farmstand Meats at Chelsea Market. I got them to sell me what, in my anatomical ignorance, I'm calling the cap meat that lay over our steak. I froze it, and we ate it this evening; it was wonderful: tender, juicy, flavorful.
Worth a read, on scarily plausible phone scams (by a tech reporter who *nearly* fell for one): (no paywall) nytimes.com/2025/09/18/n...
I’ve Written About Loads of Scams. This One Almost Got Me.
www.nytimes.com
September 18, 2025 at 11:20 PM
Worth a read, on scarily plausible phone scams (by a tech reporter who *nearly* fell for one): (no paywall) nytimes.com/2025/09/18/n...
Those ripe peppers and tomatoes (from @grownyc.bsky.social growers) made quite a beautiful gallon of lecsó. Untypically lush; initially, a shock, but then we could hardly stop eating it (served with spaetzle).
September 17, 2025 at 10:44 PM
Those ripe peppers and tomatoes (from @grownyc.bsky.social growers) made quite a beautiful gallon of lecsó. Untypically lush; initially, a shock, but then we could hardly stop eating it (served with spaetzle).
We just got back from the Dag Hammarskjöld @grownyc.bsky.social farmers' market. Obviously, it's LECSÓ DAY! Hope there's room in the freezer. (And yes, I know most people use long green peppers for this, but I've always preferred a mix of red varieties.)
September 17, 2025 at 2:19 PM
We just got back from the Dag Hammarskjöld @grownyc.bsky.social farmers' market. Obviously, it's LECSÓ DAY! Hope there's room in the freezer. (And yes, I know most people use long green peppers for this, but I've always preferred a mix of red varieties.)
And, after just shy of two hours' steaming, our cotechino dinner. Lips still stuck together from all that pig skin. Such a great sausage.
September 15, 2025 at 11:13 PM
And, after just shy of two hours' steaming, our cotechino dinner. Lips still stuck together from all that pig skin. Such a great sausage.
I thought we'd eaten the last cotechino from a batch made a couple of years ago, but, searching in the freezer for something else, I came upon yet another. I believe this really is the last one. We're eating it a little later, with salsa verde remaining from last night's pan-fried skate/ray.
September 15, 2025 at 8:32 PM
I thought we'd eaten the last cotechino from a batch made a couple of years ago, but, searching in the freezer for something else, I came upon yet another. I believe this really is the last one. We're eating it a little later, with salsa verde remaining from last night's pan-fried skate/ray.
Eggplant, tomato sauce, caciocavallo, mint. No leftovers (it was a *very* small eggplant). @grownyc.bsky.social
September 6, 2025 at 10:47 PM
Eggplant, tomato sauce, caciocavallo, mint. No leftovers (it was a *very* small eggplant). @grownyc.bsky.social
A charming display of zucchini / courgette blossoms at Lani's Farm at today's Union Square farmers' market @grownyc.bsky.social. Indeed, the whole market was lush and paradisical, if uncomfortably hot and humid. Too bad we're going away for a few days and couldn't buy much of anything.
September 6, 2025 at 5:37 PM
A charming display of zucchini / courgette blossoms at Lani's Farm at today's Union Square farmers' market @grownyc.bsky.social. Indeed, the whole market was lush and paradisical, if uncomfortably hot and humid. Too bad we're going away for a few days and couldn't buy much of anything.
"Baby" bok choi / bai cai from Sunday's Stuyvesant Town @grownyc.bsky.social Greenmarket. Simmered in a broth made with lots and lots of ginger and a few other things.
September 2, 2025 at 10:51 PM
"Baby" bok choi / bai cai from Sunday's Stuyvesant Town @grownyc.bsky.social Greenmarket. Simmered in a broth made with lots and lots of ginger and a few other things.
Green beans braised with the most delicious tomatoes (and a few other ingredients) @grownyc.bsky.social. Plus just a few cavatelli (home made, but from the freezer - from which they emerged in sterling condition) to make it seem more like dinner.
August 29, 2025 at 11:09 PM
Green beans braised with the most delicious tomatoes (and a few other ingredients) @grownyc.bsky.social. Plus just a few cavatelli (home made, but from the freezer - from which they emerged in sterling condition) to make it seem more like dinner.
Beurre blanc! (With tarragon added at the last minute.) Made with good butter from Vermont Creamery and eaten with perfect cod from Catch of the Hamptons at today's Dag Hammarskjöld @grownyc.bsky.social Greenmarket. A real treat.
August 27, 2025 at 11:06 PM
Beurre blanc! (With tarragon added at the last minute.) Made with good butter from Vermont Creamery and eaten with perfect cod from Catch of the Hamptons at today's Dag Hammarskjöld @grownyc.bsky.social Greenmarket. A real treat.
Pretty tomatoes from Norwich Meadows Farm at today's Dag Hammarskjöld @grownyc.bsky.social farmers' market.
August 27, 2025 at 2:23 PM
Pretty tomatoes from Norwich Meadows Farm at today's Dag Hammarskjöld @grownyc.bsky.social farmers' market.
Lasagne for dinner. <Smiley-face emoji>
August 26, 2025 at 11:36 PM
Lasagne for dinner. <Smiley-face emoji>