With summer upon us, picnics, bbq’s, and other various outings which involve communing over food are being scheduled in full swing. If you’re like me, you want to bring something nice and personal, but at the same time something that…
Nowadays it’s common to read and hear about seasonality online, in magazines, and on television. It’s taken me a long time to appreciate it myself. I’ve collected some of the lessons I’ve learned in this post.
I’ve found a new favorite whole grain: bulgur wheat. To me, brown rice suffers for its association with white rice. Barley grains are too large and springy. I only like steel-cut oats for breakfast. I haven’t tried quinoa enough times…
The title of this article may be a little misleading because this will not be an article which extols the virtues of packaging for a product. No, sadly, this will be an article which admonishes consumerism, and encourages “connoisseurism”. …
I guess when talking about recipes, it’s a bit of a faux pas to talk about ingredients which are not in season. It probably conveys some sort of ignorance about your ingredients, and for those of us with access to…
With all the recent hype surrounding cronuts, doissants, and all that sweet rubbish, I’ve been thinking about the fine line between innovation and fads.
There exists a claim that the Italian Catherine de Medici was somehow responsible for French cuisine. I’m sure it would bring many Italians great delight if proof emerged that this was true. Unsurprisingly the claim is disputed and, to my…
A few words on my current favorite.
