by Brian | Apr 12, 2017 | Recipes, Uncategorized
You have to make this. A dish from Afghanistan that will make you appreciate how onions are a world food. In the wonderful Onions Etceterea, Kate Winslow and guy Ambrosio do give you a world tour of alliums: onions, scallions, garlic, chives and shallots. The...
by Brian | Apr 11, 2017 | Recipes
We are all a tad spoiled. We can walk into a supermarket now and it almost, just almost, doesn’t matter what season we are in. We can find anything. Watermelons in February. Berries year round. Asparagus all the time … Oh, no. We can’t do that. Not for everything is...
by Brian | Apr 10, 2017 | Recipes, Uncategorized
For many of us, Easter is the time we enjoy lamb. And about the only time. Each year Americans eat about 30 million cattle, 110 million hogs, but only 2 million sheep. In other nations with different culinary cultures, lamb is far more of a staple protein. In...
by Brian | Apr 6, 2017 | Recipes
I love my Bananas Foster. My agreement with Suzi, Clause 4.3.1a in the marriage contract, is that I can make it once a year. Here’s a post from a couple of years ago with British Isles take on Bananas Foster that even Suzi likes. Rum is good. Suzi’s lawyer was a...
by Brian | Apr 5, 2017 | Recipes, Uncategorized
Spring offers us the return of old friends. Artichokes, first small and then larger as the days grow longer and sunnier. Some foods have such distinctive tastes that they are immediately recognizable. Artichokes, surely. And capers, those little salty bombs whose...
by Brian | Apr 4, 2017 | Recipes, Uncategorized
Spring plays with us. Yesterday, it was in the 50s. Today, just above freezing. Soon, spring will tire of the tease and the days up North will finally be warm. Our supermarkets are beginning to fill with produce from the South, a warmer clime to be sure. Spring...
