Edward Schneider

Tortilla de patatas y cebollas recién hecha.

@michelrouxjr @MbarkCherguia Or, if you live where I do (USA), a rutabaga. And a fine thing it is to eat!

@MbarkCherguia Swede 🫣

I’m currently having a blazing argument, please help me settle this once and for all. What is this???

From the UK Daily Mirror in 1940. I think everyone needs a guard against the ills of winter.

Guided by ingredients in the fridge - a cooked potato; a quarter of a small Savoy cabbage; many onions; smoky bacon - we had pierogi this evening, with a shot of iced Żubrówka as our aperitif. What a pleasure!

Just a week ago, we found ourselves crossing the park @CentralParkNYC; part of our walk took us to the reservoir - a lovely sight.

At today's Dag Hammarskjöld @GrowNYC market, a surprise: EELS at Catch of the Hamptons. As expected, I made a hatchet job of removing the spine, but the outcome didn't waste too much flesh & was acceptable in the sense that neither of our esophagi was pierced by a dangerous bone.

@AuntieBaggy Thank you - we're itching to return. The poor moeche, I hear, are under assault from invasive species (which, luckily, are also good to eat).

Gorgeous #purpleartichokes we used to grow them.They took me as long to prepare as it did for them to grow! Your evocative, beautifully written article transported me back to #RialtoMarket and #Venice Moeche soft shell crabs fried in olive oil, dressed with orange and coriander.

Musing about Venice and a wonderful visit 12 years ago: we stayed at the spectacularly renovated Gritti Palace @thegrittipalace and spent a morning shopping and cooking with its exec chef Daniele Turco. Then, I wasn't too lazy to write about things: huffpost.com/entry/luxury-t… .

This sort-of biryani was the final stage of three days' eating from one small batch of lentils: Green-lentil dal; kale and lentil curry; and finally ground lamb, kale and lentil biryani, as in photograph. Sad to see it go.

Quite some time ago, our neighborhood pâtisserie - Eclair Bakery on East 53rd Street and Second Avenue - suffered a major fire. We would not have been surprised if it never reopened (crowdfunding can go only so far), but I see that it is back. Can't wait to go back. Maybe today!

Squash blobs (aka misshapen gnocchi) with tiny dice of Italian speck, carrots and shallot plus a hint of garlic and sage. Reduced chicken stock emulsified with butter. No parmesan: tried it on one spoonful and it would have been a sin to use it.

@nfmusic My thought exactly.

Late to this, on here at least, but was there no tenor in the Royal Opera chorus with the bollocks to try to bash out a Nessun dorma when Mr Alagna withdrew?

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 veg stock from last summer and tiny dice of beef trim 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 @AnsonMills 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.

This evening the penultimate iteration of a small batch of boeuf bourguignon[ne]: with delicious soft polenta. 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. Thank you, @BuonItalia_, for selling such good guanciale and Setaro pasta.

Lovely little bok choi / bai cai from @norwichmeadow at the Dag Hammarskjöld @GrowNYC farmers' market in flavorful, gently sinified chicken broth. Lots of rice, of course.

@Sanjeev_Varma Thank you! Perfect location. E

@TimeToCook The Marylebone Hotel is good, rooms can be a bit small but the location is great.

Any ideas for Central London hotels that charge less than, say, £300 or thereabouts? Marylebone area perhaps?