Author Archives: David Marcus

An Archeological Dig Through the Freezer and a Foil Boat Life Raft

There’s something comforting to me about a full refrigerator, a full bar and a full downstairs freezer. There are probably a lot of people like me in this way. Stuff gets lost, though, and every so often it’s worth using … Continue reading

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A bite of the past, in present tense

Monday, Aug. 14, 2023 When I was a kid in New York about 60 years ago my grandmother in the Bronx bought crescent-shaped cookies that were gently crisp and had a licorice-y taste. They were Stella D’oro anisette toasts, made … Continue reading

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Nuts to You (in the Best Possible Way)

The more I think about the dishes I like to cook, the more I realize that I most enjoy the low-effort, big-return recipes that make a party a little more special. This spiced nuts recipe comes from my brother, Ed, … Continue reading

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In Which Our Novice Baker Finally Achieves The Bagel Of His Dreams

With not that much effort, you can go back in time. Continue reading

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I Don’t Care If My Flour Tortillas Look Like Amoebas. I Am Never Buying Them At The Store Again.

In which our novice baker discovers a wonder of the ancient civilization. Continue reading

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Let The Bagel Be Unbroken

A perfect bagel recipe but imperfect shaping results in strange breadfellows. Continue reading

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In Praise of the Martini and its Essential Ingredient

Stop me if you’ve heard this one before. A man goes into a bar, orders a Beefeater martini up, with olives. The bartender puts a little skewer holding three olives into a cocktail glass, loads the shaker with ice and … Continue reading

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The Final Salute, with a reminder from The Department of It’s Always Something

Every so often — and not that often, actually — hard work, the generous and unstinting help of one’s friends and plain dumb luck give a guy as close to a perfect day as one can get. That’s what we … Continue reading

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So Far, A Salute to Pork

The last two pork shoulders — these guys are picnics — just came off the Big Green Egg. They’re about 9 pounds each, with the bone, and I put them on at 4:30 yesterday afternoon. They went about 17 1/2 … Continue reading

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Cooking for 104

There are 104 people who say they are coming to my house Saturday for the 10th and final Salute To Meat, and these two pork butts will not satisfy them. They are only the start of the last push. Two … Continue reading

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