Egg-Drop Broccoli in Ginger-Miso Gravy: A Giant’s Feast

Anyone who has eaten with me understands that I generally view vegetables the same way one would dentist appointments or exercise — they’re a necessary evil.

This has long held true, and is something that has exasperated my mother since I was a child. Back then, once it was clear that threats and bribery had absolutely no power in persuading me to eat any greens, my mother wisely appealed to a different side of me: The one that (perhaps not so) secretly enjoys the idea of a good conquest.

Think of broccoli as a little tree, she said.

And so, at the dinner table, I began to imagine myself as a giant, ripping out whole trees from the ground and snarfing down clumps of leaves, then branches, before finally devouring their trunks. Destruction, obliteration — all adrenaline-pumping stuff that finally got me to clean those plates of greens.

Perhaps this could have been seen as an early sign that I might grow up to be a serial killer but, no matter. I was eating vegetables. And that was good.

I was thinking of this story when my Let’s Lunch crew decided on doing “a dish that made me eat vegetables” for this month’s virtual lunch date toasting Joe Yonan’s new cookbook “Eat Your Vegetables: Bold Recipes for the Single Cook,” which hit bookstores this week. Congrats, Joe!

What should I cook up? Why, broccoli, of course …

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Miso-Bacon-Corn Chowder: An Umami-Packed Liquid Lunch

The recipes, of course, have been lovely. As have the beautiful photos of creative dishes ranging from BLTs to kitchen-sink concoctions.

But in the close to two years that I’ve had a monthly virtual lunchdate with food bloggers spread out from California to Paris, the thing I’ve most adored is the friendships that have formed, firmly sealed via a shared love for cooking.

Over Let’s Lunch dates and regular Tweets, this trusty band of bloggers has gotten rather fond of one another. So when our dear Karen mentioned that she couldn’t join us for lunch in May because of a strict liquid diet due to cancer surgery, our decision was clear. If Karen had to have liquid lunches in May, then well, so would we.

What to make for lunch? After regretfully dispelling the idea of martinis — delicious, though probably not the most healthy — a filling, hearty chowder came to mind …

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Totto Ramen: Noodles Worth Sweating Over


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This is my general policy on sweating: It’s disgusting. Don’t do it.

Well … unless there is good reason. Like, say, an awesome bowl of soup noodles.

On the hottest day of summer so far in New York, a scorching bowl of ramen seemed like an insane choice for dinner. But there we were in Midtown, just blocks away from the recently opened Totto Ramen — a new sliver of a noodle shop by the owners of Yakitori Totto, whose grilled rice balls coated with a crispy soy-sauce glaze have occupied more of my dreams than I can count. (Hey, Thomas Keller is a fan of the place, too.)

Since we were practically within sniffing distance of the new place, a visit was definitely in order …

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The “F” Word


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I hate to use the “F” word. But I fear the husband and I may be becoming Fat.

Perhaps it was the many fromages of Paris or the endless plates of fried noodles in Singapore.

He says I am crazy, of course. And I, too, tell him, Oh no, no, no — not you. (The things people say to each other.)

Nonetheless, we’ve decided, it’s time to take the devouring down a few beats. And so we’ve been turning to another dreaded “F” word: Fish.

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