I grew up eating oxtail which is a fatty, silky meat cooked on the bone, and which produces a luscious, slightly gelatinous sauce or broth. It's fantastic in soups and curries.
One December day in New York, on the first really snowy day of that winter, I went to M. Wells Dinette at MoMA PS1. It was cold enough outside that I passed...
Leeks, spinach and arugula are always around, and when you puree them, fold them into little doughy pockets and float them in a light broth, you can fake it (spring) until you (it) make it (actually shows up).
(Ochazuke with Yaki-Onigiri)
If you've never eaten plum onigiri in ochazuke this might seem like an odd grouping of flavours. And words. Some ingredients...
One day in late spring I was cooking so many things at once that my counter was covered in tough, outer baby artichoke leaves, leek tops and empty pea pods....
