For me one of the best parts of travel is experiencing how and what other cultures eat. When I’m away from home, I try not only to eat like the locals but also to pick up the ingredients needed to cook like them. By the end of a trip I’ve invariably weighed down my bag with hastily jotted recipes, odd cooking pots, rare spices and exotic edibles. Out of the countless things that I’ve dragged through U.S. customs, the warm, zesty zahtar (also spelled za’atar or zaatar) remains a particular favorite. Originating in the Middle East, zahtar is an aromatic herb and spice blend. Its name likely comes from the Arabic word for wild thyme, zaatar. In fact, dried thyme is one of the main ingredients. Ground sumac, sesame seeds and sometimes dried marjoram likewise appear in this seasoning. People use zahtar to spice up an array of foods. Some cooks sprinkle it over labneh, a strained yogurt from the Middle East. Others mix zahtar with olive oil and slather this over breads. Then there …

When I was in my twenties, I became a wishy-washy vegetarian. You know the type — won’t eat meat but still wolfs down cheese; won’t touch roast chicken but has no problem with soup made from chicken stock. Unsurprisingly, my mother was outraged. What infuriated her most was my refusal to eat bacon. ‘How can you eat eggs/pancakes/French toast/waffles without bacon? It’s unheard of.’ In retrospect she should have been pleased that I’d kept eggs in my diet. As one of my main sources of protein, they sustained me far better than a few strips of bacon ever would have. And, yes, even back then I knew that they were high in cholesterol; one large egg contained as much as 213 milligrams. However, the amount of protein, percentage of Vitamins B, D and E, and versatility that they provided far outweighed their downside. Plus, when I withheld the yolks, I still ended up with a darned nice omelet. Regarding eggs, the late author and food historian Alan Davidson said it best: They are ‘. . …

As tomato season rolls around again, I thought that I’d share some wisdom about tomatoes from last summer. Yes, in case you haven’t noticed, it’s tomato time, the period from July to October where locally grown, vine-ripened tomatoes hit their prime. For those who’d happily chomp on this produce day in and day out, it’s a highly anticipated event. For those like me who don’t share this passion, it means confronting the quandary of what to do with all those tomatoes. A well-meaning friend once suggested that I try canning them. After all, who doesn’t love home preserving? Apparently me. After one steamy, day-long canning class I learned that, like oil and water, canning and Kathy do not mix. After ruling out canning, I considered other options, including drying tomatoes in a food dehydrator. While pleasant tasting, dried tomatoes lacked the spark of their fresh, juicy brethren. With that in mind I scratched dehydrating from my list. In the end I’ve chosen either to cook or serve tomatoes raw in an endless parade of recipes. …

I usually don’t ransack my bank account in order to eat well in NY. However, on nights when I want a meal that will knock socks off, I dig out my debit card and head on over to Chef Bill Telepan’s eponymous restaurant, Telepan. Located on Manhattan’s Upper West Side and, happily, a short walk from my apartment, Telepan serves exceptional seasonal, New American cuisine in a low key but smart former townhouse. Much has been made of Telepan’s dedication to Greenmarket cooking. Granted, it’s not a new concept but it is one of which he is a master. Each dish shines with its own well-paired, fresh, seasonal ingredients. Take, for instance, my favorite Telepan appetizer — sunny-side egg with fried green tomato, cloth bound cheddar and spring onion. Just typing that description makes me crave this summery starter. Then there are the ricotta and herb ravioli with roasted tomato, gazpacho salad, and house-smoked brook trout with corn blini. All showcase seasonal ingredients. All are delicious. The gastronomical delights don’t end with hors d’oeuvres. An …