What Snack Says "Cheap! Cheap!"?

So when the chef passed a plate with two plump chicken livers, each the size of a large Medjool date, and said, “you’re not going to eat these tomorrow, are you?” gesturing toward the garbage bin, I said, "I sure am!" Ever one to take up a challenge, I told him I would put them in a "perfect sandwich." "Why not with hard-boiled egg?" he offered. Cheep + Cheep = Very Cheap indeed.

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The Thanksgiving Sandwich: What's Missing, What Remains, What's Left over

So, during last week’s repast at my sister Carol’s house, every time I put something aside in a Tupperware, I announced loudly that I was saving it for my Action Bronson Thanksgiving Leftover sandwich, to the point where my niece Olivia remarked, “I think you’re more focused on your sandwich than on the dinner.” Hmm. Was I?

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The Sea, The Sea and the Sandwich

In which I talk about the glories of seaside eating with a nod to the small, eccentric meals of Charles Arrowby in Iris Murdoch's, The Sea, The Sea and a stop at Watch Hill lighthouse with the Chef in Waverly, Rhode Island. As summer ends, I'll spend a few posts looking back on dining highlights.

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Snacks (and Tea) Along the Hudson

When the Chef and I travel to the Upper Hudson Valley or the Berkshires, we try to stop at Millerton, a colorful half-in-the-past town in Duchess County. Along with two ancient menswear stores, and the magnificent Oblong Books there is a Harney’s Tea emporium complete with tasting room, gift shop and restaurant. We had just come down from Mt. Washington, Massachusetts, and we were famished.

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Bejeweled Bread and What To Do With It

Bread doesn’t have to be perfect and from an artisanal bakery to make a perfect sandwich, but perfect bread can elevate plain ingredients—like radishes and butter—to the sublime. This is certainly the case with Orwashers raisin walnut pumpernickel bread. Founded on the Upper East Side in 1916, Orwashers bakery has a place in my own personal New York City history. I lived on E. 78th and 2nd Avenue in my first and only solo apartment, and Orwashers was one block away.

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Artichoke without the Striptease

Sure, it’s a pain to steam artichokes—from clipping the thorny ends of the bud’s bracts to waiting an hour or so for them to be soft enough to scrape with your teeth and for the heart to turn tender. But oh, the reward of this subtle, luxurious flavor! So I’m going to contradict my Condiment-o-Mania blog post, in which I suggested that I had only three go-to sandwich condiments, because I’ve found a winner in Trader Joe’s Artichoke Antipasto. And, I have used it to create yet another Perfect Sandwich.

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