by Brian | Jul 24, 2012 | Cookbook Reviews, Recipes
Your kitchen bookshelves may be crowded, but you know there is always room for one more. This is the one more you really need. Michael Rhulman is a food journalist, chef, book writer, and, best of all, explainer of the long and complex food culture that we share....
by Brian | Jul 23, 2012 | Recipes
If you are going to do something, then do it well. With intensity and passion. For example, take chicken. “Tastes just like chicken” may be the most used culinary insult available. Because chicken can really, really be exceptionally good. Yet we are all quite...
by Brian | Jul 21, 2012 | Food History
I was listening to Diane Rehm yesterday. Her daily two hour radio show on Public Radio has made her a broadcasting icon. It’s a remarkably wonderful show, typically spotlighting a current new item in the first hour and something cultural in the second. So in hour one,...
by Brian | Jul 20, 2012 | Recipes
A few weeks ago we published a post for semi-confit tomatoes, a recipe that is repeated below. Once those tomatoes are done, don’t wash the pan. You have gold there. Olive oil scented with tomatoes, thyme, bay, and garlic. You could, of course, add some...
by Brian | Jul 19, 2012 | Recipes
This is a placeholder. Stuffed things. We all love stuffed things. It begins in childhood with Hostess Cupcakes and extends to our adulthood: Beef Wellington, filled pastas, baked Alaska. There is something beguiling about the hidden treasures. Not just...
