Steve Marzolf [journalist & copywriter] » Cooking

Home-Cooked Cuisine

Steve — Wed, 05 Nov 2008 21:15:43 +0000

A Wall Street bachelor’s lonesome beers are about to get some company in the fridge, thanks to a personal chef.

He’s putting in hours at the office, but his galley kitchen uptown has become the set of an intricate ballet performed by personal chef Mark Tafoya.

Braised beef bubbles into a plume of Moroccan spices, and steam sizzles from a deglazed pork pan.

Tafoya has been at work for about an hour and a half, and he’s entering what he refers to as “prime time,” which means all real estate has evaporated from the oven, stovetop, counter and cutting boards.

Once the smoke clears, a $100 trip to Whole Foods has been transformed into a week of fresh food, all available at the touch of a microwave button.

[More online at TheStreet.com]

World of …

Steve — Sat, 01 Nov 2008 00:04:58 +0000

Far more than you’ve ever wanted to know about robots, bugs and snack foods …

Nuke Secrets

Steve — Sat, 01 Nov 2008 00:04:03 +0000

Next to coping with tainted shower floors, late-night fire drills, and psychotic roommates, dorm hall adversity tops out at preparing meals in your 15×20 cell. While the campus dining hall and pizza joint provide sustenance 90 percent of the time, foul weather and dwindling funds inevitably strike, and just because your room looks like a bomb shelter doesn’t mean your meals have to match. Armed with just a bit of microwave know-how and some no-mess recipes, even the most cooking-impaired student can serve up a steaming plate of irradiated goodness.

[More online at Sparknotes.com]