VittlesVamp

Hungarian & Eastern European Fare For A New Generation

I have been a fan of Chef Jeremy Salamon's modern takes on Hungarian, Eastern European and Jewish cuisine since he worked at The Eddy in the East Village. And, I have been lucky enough to dine at his Crown Heights restaurant Agi's Counter since it opened up a few years back, diving into dishes that range from Pickled Mackerel Toast to Caraway Shortbread Cookies.

So, no surprise that when I learned that he was coming out with a cookbook, I reached out for a podcast interview for the New Books Network.

Really enjoyed the conversation. In addition, I know I will really enjoy making some of the recipes at home. And, I am looking forward to returning to Agi's Counter and checking out his new upcoming restaurant in Red Hook, called Pitts. (Sure it'll be anything but!)

Take a listen to the podcast chat here.

Thank You For Being A Friend - With A Kitchen

I know I've said it before, but it is worth repeating. I deeply appreciate it when my friends make me food.

It doesn't need to be a full-blown gourmet affair. A dinner on-the-fly is welcome. Case in point, this spice-coated tuna steak cooked by my pal Tracy. It was delicious and made me feel - how do I put it? - deeply cared for.

Same goes for this colorful arrangement of farmers' market tomatoes and basil, with a side of fresh goat cheese, made by my longtime friend Kristin...

Minimal effort. Maximum pleasure. A lunch that made me feel cosseted.

No need for fuss. Just friendship and food.