My decades-long food colleague and friend Daniel Young, who lives in London and does many things, including posting on substack about past and present hungers, asked me if I knew of an old egg store on East 7th Street between Second and First avenues in the East Village, Manhattan, the same block where another Daniel and I live in a tenement built in 1893. The egg store is in a 1984 film by Paul Mazursky, Moscow on the Hudson, London Daniel emailed. Russian-circus saxophonist Robin Williams, who defected while his troupe negotiated a final, … [Read more...]
Learning To Cook: Frittata
Eggs, and recipes for eggs, are paradoxical. That shouldn't seem so at first. An egg will do a certain thing when placed near, or mixed with, another thing, and do that thing at a certain temperature for a certain amount of time. Which is what all ingredients do. But actually, as lucky four-year-olds know, eggs are full of surprises. Eggs are also full of doubt. Their clichéd purity of form is challenged by the slippery dualism of yolk versus white, which is why there's something sad, even destructive, when you take a fork or whisk … [Read more...]