Zox Kitchen: September 5, 2013
Celeriac—The Under Appreciated Root VegetableA few years ago friends were serving a wonderful early fall meal of fish, salad, and a mashed vegetable dish that combined cauliflower, roasted carrot, and...
View ArticleZox Kitchen: September 19, 2013
The Nightshade Superstition About Eggplant India is the birthplace of eggplant. But seldom do we see Indian varieties. In fact, many people assume that eggplant, which is actually a fruit not a...
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Zox Kitchen: September 12, 2013
Preparing Swordfish Italian StyleCorrection: In the “Lobster, Chinese Style” column that ran two weeks ago, the time to steam the lobster was missing and it should be 10 minutes.Alfredo Viazzi’s...
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Zox Kitchen: October 3, 2013
Korean Barbecue—Beef And Vegetarian This past summer, two Korean physicians contacted me to prepare a wedding feast for them. I was excited about the opportunity because it would require me to learn a...
View ArticleZox Kitchen: October 10, 2013
Striped Bass – An East Coast Seasonal WonderOne of the premier fish of the region is visiting our waters these days — the beautiful Striped bass. When I lived in the New York City area I would...
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Zox Kitchen: October 17, 2013
Beets—The Sweetest Vegetable In The GardenGrandma loved her beets. She loved growing them. Boiling them. And, making borscht soup with them. We enjoyed them as well. But beets are not everyone’s...
View ArticleZox Kitchen: October 24, 2013
The Fall Is Upon UsFor some people, autumn is a chilly season that has few redeeming qualities. It evokes the end of summer, gray skies, no more beach time on warm, sunny and sometimes sultry...
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Zox Kitchen: October 31, 2013
The Virtue Of Cooking ItalianRecently I overheard a man on the street say “Of course I can cook, I am Italian!” Was this overly confident? Not necessarily. One’s roots are significant and Italian...
View ArticleZox Kitchen: November 7, 2013
Southwestern Poaching For The Holidays There are many different methods to cooking such as roasting, grilling, sautéing, boiling, frying, braising, poaching, steaming and even microwaving, which I must...
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Zox Kitchen: November 22, 2013
Indian, Syrian And American Green Bean RecipesAs we move closer to the holidays, we look forward to the side dishes that come with our favorite entrees. They are no less popular for many of us than the...
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Zox Kitchen: December 12, 2013
Sweet And Sour Pot Roast: A Marriage Made In HeavenPot roast is one of those winter delights that warms up the innards and makes us feel so satisfied. Sarah Leah Chase’s cookbook Cold Weather Cooking...
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Zox Kitchen: December 19, 2013
Christmas Eve TraditionsTradition, and its accompanying nostalgia, is something for which we oftentimes pine. Yet we sometimes still complain about the demands placed on our time and the emotional...
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Zox Kitchen: January 2, 2014
Vegetable Literacy And A Recipe Or Two Deborah Madison has published another terrific cookbook, Vegetable Literacy. Madison’s background as a chef and celebrated author took root while growing up on a...
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Zox Kitchen: January 9, 2014
French-Lebanese Roast Stuffed ChickenLe Bernardin is the flagship restaurant of the four star chef, Eric Ripert. It is considered by many to be the best seafood restaurant in New York City, although...
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Zox Kitchen: January 16, 2014
Eating Well While Eating Alone Eating well while living alone isn’t easy for anyone of any age. But it’s more difficult if you’re 59 or older; that is, if you are among the group they call seniors. Or...
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Zox Kitchen: January 23, 2014
Larry’s Spring Salad: Beets, Pears, Avocados And WatercressMy brother Larry loved to eat salad and knew it was one of my favorites, as well. So when I visited him for dinner several years ago, he went...
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Zox Kitchen: February 6, 2014
Squash And Apple Soup With Cornbread SouffléSoup is always popular as a meal or accompanying a sandwich or dinner menu. I personally enjoy it during all seasons of the year although cold weather brings...
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Zox Kitchen: February 13, 2014
Chocolate Lava Cake—Special Treat For The SeasonChocolate desserts seem to be the favorite of so many people. I guess I am just not running with the crowd these days because generally speaking,...
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Zox Kitchen: February 20, 2014
Swiss Red Chard Frittata As winter continues to chill us to the bone, some vegetables continue to thrive even in the face of zero degree temperatures. Many cooked greens have such a capacity including...
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Zox Kitchen: February 27, 2014
The New Orleans Beignet With Chocolate SauceNew Orleans, the festival city of America, is about to launch its carnival season and to celebrate what the French call Fat Tuesday. This is the happy time...
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