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.
A little honeynut squash plus a few other ingredients yielded these lumpy gnocchi/dumplings, eaten just now with chopped radicchio melted into a sauce with corn-heavy vegetable stock from last summer and tiny dice of beef and beef fat from a steak we couldn't quite finish a few nights ago.
January 6, 2026 at 12:04 AM
A little honeynut squash plus a few other ingredients yielded these lumpy gnocchi/dumplings, eaten just now with chopped radicchio melted into a sauce with corn-heavy vegetable stock from last summer and tiny dice of beef and beef fat from a steak we couldn't quite finish a few nights ago.
Finally! We're done with our seemingly bottomless crock of boeuf bourguignon[ne]: eked out with dried morels and porcini and served next door to crisped wedges of Friday's Anson Mills polenta. This stew never got boring, and we can hardly wait til the next one.
December 29, 2025 at 11:56 PM
Finally! We're done with our seemingly bottomless crock of boeuf bourguignon[ne]: eked out with dried morels and porcini and served next door to crisped wedges of Friday's Anson Mills polenta. This stew never got boring, and we can hardly wait til the next one.
Another dish we hadn't had in too long a time: twice-cooked pork (belly). It was photographed part-way through dinner as an afterthought, so forgive the sketchy image and the intrusive spoon.
December 29, 2025 at 12:15 AM
Another dish we hadn't had in too long a time: twice-cooked pork (belly). It was photographed part-way through dinner as an afterthought, so forgive the sketchy image and the intrusive spoon.
This evening the penultimate iteration of a small batch of boeuf bourguignon[ne]: with delicious soft polenta from Anson Mills. Completely different from the same stew served with, say, mashed potatoes - a curious phenomenon, and a useful one for those who like to keep their leftovers interesting.
December 26, 2025 at 11:33 PM
This evening the penultimate iteration of a small batch of boeuf bourguignon[ne]: with delicious soft polenta from Anson Mills. Completely different from the same stew served with, say, mashed potatoes - a curious phenomenon, and a useful one for those who like to keep their leftovers interesting.
Unless my calendar is lying (which, to be honest, it does from time to time), it's been just shy of a year since we ate pasta all'amatriciana, which is far, far too long. What a perfect dish it is.
December 23, 2025 at 12:04 AM
Unless my calendar is lying (which, to be honest, it does from time to time), it's been just shy of a year since we ate pasta all'amatriciana, which is far, far too long. What a perfect dish it is.
Lovely little bok choi / bai cai from Norwich Meadows Farm at the Dag Hammarskjöld @grownyc.bsky.social farmers' market in flavorful, gently sinified chicken broth. Lots of rice, of course.
December 21, 2025 at 11:54 PM
Lovely little bok choi / bai cai from Norwich Meadows Farm at the Dag Hammarskjöld @grownyc.bsky.social farmers' market in flavorful, gently sinified chicken broth. Lots of rice, of course.
Previously braised Tuscan kale absorbed the reduced jus made from the bones and trimmings of an excellent rack of lamb from Ox Hollow farm. Seemed like a weekend dinner, especially with a side dish of what were very similar to pommes Anna and a bottle of good wine (not in the photograph).
December 17, 2025 at 11:52 PM
Previously braised Tuscan kale absorbed the reduced jus made from the bones and trimmings of an excellent rack of lamb from Ox Hollow farm. Seemed like a weekend dinner, especially with a side dish of what were very similar to pommes Anna and a bottle of good wine (not in the photograph).
We just made a few parathas; most are stowed in the fridge ready to be slapped onto a ghee-greased frying pan, but we couldn't resist cooking one for a snack. Not bad.
December 11, 2025 at 7:34 PM
We just made a few parathas; most are stowed in the fridge ready to be slapped onto a ghee-greased frying pan, but we couldn't resist cooking one for a snack. Not bad.
What a delicious half-rack of lamb from Ox Hollow farm at the Union Square @grownyc.bsky.social market! Salted, strewn with herbs, and roasted at 400ºF; no tricksy techniques involved. Nearby, the best of accompaniments to roast lamb: a gratin of German butterball potatoes from Norwich Meadows.
November 28, 2025 at 12:29 AM
What a delicious half-rack of lamb from Ox Hollow farm at the Union Square @grownyc.bsky.social market! Salted, strewn with herbs, and roasted at 400ºF; no tricksy techniques involved. Nearby, the best of accompaniments to roast lamb: a gratin of German butterball potatoes from Norwich Meadows.
Yes, when eked out with chicken broth, soy sauce and oyster sauce, leftover mapo doufu/tofu can be the basis of a delicious, delicious dish of noodles.
November 24, 2025 at 12:00 AM
Yes, when eked out with chicken broth, soy sauce and oyster sauce, leftover mapo doufu/tofu can be the basis of a delicious, delicious dish of noodles.
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).