All Posts By Kitty Greenwald

The Chef’s Take: Greek-Style Grilled Fish and Potatoes, Michael Psilakis

by , March 26th, 2014


“The idea that farm to table is revolutionary is funny to me because it is something I grew up with,” says Michael Psilakis. “I remember my mom pulling up tomatoes from our garden and slicing them and serving them with sliced onion...

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The Chef’s Take: Lentil Soup with Tomato and Kale, Marco Canora

by , March 19th, 2014

lentil soup
“To have health and wellness,” says Marco Canora, “the best thing you can do is cook for yourself, because you control the fats and salts and you are cooking with whole foods.” These days, health and wellness are of central i...

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The Chef’s Take: Quinoa Salad with Lemon and Chickpeas, Einat Admony

by , March 12th, 2014


At the multiple Middle Eastern eateries Einat Admony owns in lower Manhattan — the restaurant Balaboosta as well as the Taïm falafel franchise — the chef pays homage to her upbringing with remarkable care. Not only does she skillfully p...

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The Chef’s Take: Winter Greens Salad, Caroline Fidanza

by , March 5th, 2014

winter greens

With her out-of-the-box approach to salads and sandwiches, all of which put seasonal vegetables to delicious use, Caroline Fidanza has earned a cult following among the food world’s cognoscenti in New York City, where she is based. At Saltie, ...

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The Chef’s Take: One-Pot Mexican-Style Beans and Eggs, Jenn Louis

by , February 26th, 2014

beans and egg

“There was a time when I was eating pasta for dinner every night, and that was 40 pounds ago,” says chef Jenn Louis of Lincoln Restaurant and Sunshine Tavern, in Portland, Ore. “Now I eat a lot more beans and healthy proteins.̶...

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