by Brian | Nov 9, 2011 | Recipes
In upstate New York today, it was in the high 60s so that Halloween snow is gone. But more snow is on the way. That’s why this was a Kindling Day. Warm, blue sky, no snow or ice. The perfect day to gather firewood and kindling. There may not be another day like this...
by Brian | Nov 7, 2011 | Recipes
“Rolls?” I smiled. Hopefully. Pleadingly. “Yes,” Suzen said. “Not for you,” she emphasized. “But, but, I want rolls. Comfort food.” “These are for Rian. For his dinner party.” Suzen apparently had contracted her services out. “Oh,” I said with a long face. The...
by Brian | Nov 5, 2011 | News
This Friday at Cooking by the Book we had what can only be called a Salmon Salon. Organized by Verlasso, a new aquaculture company, the subject was important: the evolution of sustainable salmon farming on our planet. And, what does sustainability mean for food...
by Brian | Nov 3, 2011 | Cookbook Reviews
Here is a cookbook review and note on a recipe-in-progress. Suzen and I were at a farmers market in Lower Manhattan last fall. That fall was warm, and lacked the surprise snow we have just experienced. I was lugging food and very thirsty and there I saw something...
by Suzi | Nov 2, 2011 | Cookbook Reviews, Recipes
Salt is one of the most potent, essential ingredients in cooking. Its ability to draw out and intensify flavor is unmatched. The book Salted: A manifesto on the World’s Most Essential Mineral with Recipes provides a wealth of facts and ideas for all of us salt lovers....
