Bitter Orange Cocktails
Recipes History Bitter Orange Cocktails

What do you do with bitter/sour oranges? Due to their acid, they’re probably not anybody’s favorite fruit to peel and eat. But that abrasive personality makes them ideal for marinades, marmalades, salad dressings, sauces and spreads, homemade bitters and cocktails. Like other citrus, the bitter orange is native to southeast Asia, but it spread to Spain in the 10th Century and later to Mexico and the Caribbean as a side effect of colonialism in the new world.

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Updating Tom and Jerry
Recipes History Updating Tom and Jerry

My mother owns a Tom & Jerry punch bowl and the accompanying traditional mugs (as seen here). All of these are pulled out for making Tom & Jerrys at Christmas, and for the rest of the year they hibernate quietly in cardboard boxes alongside the other festive holiday decor. In my (now quite fuzzy) childhood memories of the ’70s and early ’80s, the adults in my life were young and long-haired.

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5 Make-Ahead Mixes to Rescue Your Busy Weekday Dinners
Recipes 5 Make-Ahead Mixes to Rescue Your Busy Weekday Dinners

When I have a little time on a Sunday and I know I’m going to have a particularly busy week coming up, I start thinking about a few little make-ahead projects that help to move dinner along more quickly or turn a basic dish into something a little more special. With just a small amount of advance preparation, I’ve found that reaching for few little jars can be fairly miraculous when I’m pressed for time.

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Mom’s Homemade Pizza & The Joy of Memory-Making Meals
Recipes Mom’s Homemade Pizza & The Joy of Memory-Making Meals

Today’s post is an homage to the pizza that mom makes, but like many Americans, I grew up with a broad spectrum of different foods that were all called “pizza.” At the far end of the thin-crust spectrum, we see things like the cracker-thin Neapolitan-style pizzas, light on toppings and baked to bubbly, lightly blackened pies in ultra-hot wood or coal-fire ovens. On the other end, you see emphasis on crust thicknesses rising all the way to the casserole-like excess that is Chicago-style deep-dish pizza, which can be so overloaded, it’s like an entire meal in a single slice.

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Plantain Bread & The Wonder of Quick Loaves
Recipes Plantain Bread & The Wonder of Quick Loaves

For some reason, I especially love recipes that turn old or ugly fruit and vegetables from trash to treasure. It’s almost like getting something for free. Rubbery zucchini? Zucchini Bread! Black, squishy bananas? Banana Bread! Dented Eggplant? Make Baba Ganoush! Bruised apples or strawberries? Perfect for a quick fruit sauce. When we had two soft, black plantains that were surplus to requirements for our Cuban dinner, I assumed they’d be a good addition to a quick bread, and I was more than thrilled with the result.

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Gazpacho with Green Tomatoes
Recipes Gazpacho with Green Tomatoes

As the family legend has it, on the night before I was born, my mother cooked a pizza topped with sliced green tomatoes, and the next morning, pop! There I was. (Though, truth be told, it may actually have taken a bit more effort than I’m leading on…) I won’t go so far as to call green tomatoes some kind of folk remedy for inducing labor, but perhaps they provide a good incentive for anyone taking their sweet time in the womb.

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Recipes Spinach-Strawberry Salad Forever

At long last, sun emerged from behind a wall of clouds. Heartsick with cabin fever, we leaped at the chance to get out and about. Zipcar provided the wheels, Google provided the directions and PickYourOwn.Org offered up the berry farms. Truth be told, we spent most of our time hiking on the lovely Delaware Water Gap trails, but on the way back, we popped into Sussex County Strawberry Farm to snatch up a sweet, fragrant pre-picked pint.

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Recipes Thai-Style Cucumber-Radish Salad

How long has it been since I posted a recipe? Too long, clearly. Travel, work and a busy schedule of triathlon training have kept me from blogging, but today I come to you with a salad that celebrates one of the underrated wonders of the spring season: the radish. I found some lovely red radishes at the farmer’s market last weekend — tender and almost sweet with a gentle peppery bite.

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Cinco de Mayo Whoopie Pies

When I started writing this particular post last October (yes, it’s been bounding around the lobes of my brain for a while) I wondered whether Whoopie Pies were poised to be the new Cupcakes . Back then, I wrote, “I feel like I’m seeing whoopie pies everywhere I turn. And aren’t cupcakes far too 2002 these days?” But now that I’ve made a couple of batches of whoopie pies, I realize they’re no match for the mighty cupcake.

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Recipes Brooklyn Food Conference and a Beautiful Sesame Bean Salad

The call went out. And the foodies poured in. The people who pickle and the people who vend kitchenware. The people who grow community gardens and the people who grow kombucha. The Slow Food people and the Just Food people. The vegans and the grass-fed meat vendors. They came, they spoke and they distributed their recycled paper brochures. Disappointingly, the workshop I really wanted to attend (Permaculture : an introduction to ecological design systems fro sustainability) was stuffed to the walls with folks pouring out into the hallways of John Jay High School.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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