On Goop

‘It’s A Crock’

Goop

Years ago, we bought a crockpot to make slow-cooked meals. Problem was, the pot was so enormous, it took forever to prep the amount of food to fill the damn thing. I think I made one pot of stew and then gave the the crockpot away.

After seeing these recipes in the recent GOOP newsletter, I’m inspired to try again. On cold winter weekends, a slow-cooked meal sounds divine.

Related  —  

SHOP

what's new

VALENTINO

The rockstud leather point-toe flats

ISABEL MARANT

Lace-up cotton-blend waist belt

LOEWE

Hammock leather and raffia tote

ISABEL MARANT

Lace-up cotton-blend waist belt

BALENCIAGA

Small textured-leather tote

Mother Of Pearl

Cotton-blend tweed hooded top

The Row

Strapless smocked stretch cotton-blend poplin midi dress

TOMAS MAIER

Silk crepe de chine and ribbed-knit dress

BURBERRY

Stretch-knit boots

THE ROW

Cotton-blend poplin trench coat

THE ROW

Cropped cotton-blend straight-leg pants

MICHAEL KORS COLLECTION

Poplin midi dress

view all

In The Wall Street Journal

Snow Day Fare

WSJ

So, the blizzard was a bit of a non-event but, we are still home for a snow day. I saw this rosti (Swiss potato pancake) recipe in The Wall Street Journal last weekend and will make it today for a post-sledding lunch.

Editorial

Thank You Cherry Bombe

Cherry Bombe The fourth issue of my favorite food mag, Cherry Bombeis out. The fantastic cover image of chef Kristen Kish was styled by Amanda Ross. And Cherry Bombe co-founder Kerry Diamond listed KiC as her go-to site—thank you, Kerry!

Photography by Jennifer Livingston

Related  —  

In The Wall Street Journal

Judith Jones’ Kitchen

WSJ

In my mid twenties, I loved to cook. I hosted big dinner parties often and friends were always over for a meal. Then, I married and had children and cooking became my most loathed chore. A trip to the open market was once a favorite activity, now I dread grocery shopping. My girls and I actually play a game to see if we can be in and out of Whole Foods in under 15 minutes.

I don’t need Freud to understand my change of heart—too many years of making chicken fingers and having to provide a meal, even when exhausted and uninspired, killed my joy of cooking. But I am determined to reclaim a bit of the pleasure I once experienced preparing food.

I’m inspired by this very funny Q&A with cookbook editor Judith Jones in today’s The Wall Street Journal and I’m hoping that Jones’ new book “Love Me, Feed Me: Sharing With Your Dog the Everyday Good Food You Cook and Enjoy” will help me find my way back to the kitchen.

Food

August Fare

WSJ

August is my favorite month for food. Not only is our garden producing madly, I have the time to fully focus on what we eat.

Lobsters– I am a lobster roll fanatic– trying and rating them as I travel around the Northeast is actually a hobby of mine. This summer we’ve had even more lobster than usual, so I’ve strayed beyond my New England roots and embraced (wholeheartedly) the lobster taco thanks to an article in the WSJ.

Grass-fed– I felt quite smug when I read about the benefits of grass-fed beef and dairy, also in the WSJ. When my girls were younger, I went to a nutritionist and she encouraged me to buy grass-fed, but it was hard to find 6 years ago.  Fortunately, it’s now more readily available.

Gazpacho– Our garden overfloweth with cucumbers, but the tomatoes are very late. So I was thrilled to find both green and red gazpacho recipes in the NYT.

Jones Beach– I’m on the sound which is beautiful, but the beaches are rocky and we don’t often swim. Every summer, my friend and I talk about taking the kids to Jones Beach but it never comes together. Now that SmorgasBar: Brooklyn by the Beach, the L.I. cousin of the famed outdoor markets Brooklyn Flea and Smorgasburg, has opened a Jones Beach outpost selling locally sourced and artisnal foods, I’m even more inspired to go.

NYT

Related  —  

Food

Cracked Candy

Crack Candy

Finally, all natural sugar-free sweets that are good for you. Flora, a former Science teacher and Brooklyn based mum, cooked up Cracked Candy to sate her own sweet tooth. I cannot wait to try them!

“Why ‘Cracked’? “The name comes from the way Flora feels she has ‘cracked’ the secret of candy – as in taken away the guilt! ”
 Her art director husband designed all the visual aspects of the brand and their toddler son has been chief taster.”

 

Related  —  

Food

Culinary Rx

For anyone interested in eating well, I recommend this article in the WSJ on chefs and doctors teaming up to create delicious and healthy dishes. It covers “which foods we should eat more of, or less of, and why”.

Related  —  

On My Mind

Kerry Diamond

Kerry Diamond

Kerry photographed for KiC by Marko MacPherson

After catching up with Kerry Diamond over lunch on New Year’s Day, I felt it was time to run an updated post on my dear friend, and one of KiC’s earliest profiles. While VP of PR for Coach, Kerry and her boyfriend, chef Robert Newton, opened three restaurants in Brooklyn, Seersucker, Smith Canteen, and my favorite, Nightingale 9. If this wasn’t enough to keep her busy, Kerry also launched, with friend Claudia Wu, the indy foodie mag, Cherry Bombe.

Today, Kerry is solely focused on the restaurants and Cherry Bombe. The magazine’s second issue, which celebrates baking, was published this winter. Chock-full of so many stories and interviews, there is enough content to fill three conventional magazines. My favorite piece is by the writer, and beauty director of W, Jane Larkworthy. Jane shares memories of her mother’s love of cooking and updates her favorite childhood recipes with organic ingredients. I have actually been meaning to profile Jane for a while as I am a huge fan of her page in W.

Over lunch Kerry and I reminisced about our days at Harper’s Bazaar, I congratulated her on being profiled in Vogue, and we talked about how lucky and happy we both are doing our own thing. A great way to start the new year.

Kerry Diamond in Vogue

© Vogue magazine

Related  —  

Food

Off To A Good Start

A big thank you to everyone who weighed in on the Vitamix. My dear friend lent me hers over the holidays to see if we would actually use one before we commit. So far we’ve made green drinks (I prefer spinach to kale), almond butter, soups, and smoothies. It’s certainly getting a workout while on loan.

Related  —  

Food

Skol!

Elle décor

Mini quiches, cheese and crackers, dips– not this holiday season. I want to shake up my hors d’oeuvre repertoire and am inspired by Daniel Boulud’s mini smorgasbord in Elle Decor. The famous chef lived in Denmark for three years in the late 1970s and shares his favorite Scandinavian recipes. Skol!

Related  —  

'Leçon De Style'
Rabbit, Rabbit
To Give