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Category Archives: Food for Thought
My other cookbook is a Kindle
Some chef friends had an online discussion about how they like to read recipes. Almost everybody said they preferred physical cookbooks because they like to look at the pictures and see how the food is plated. Number of people who … Continue reading
Food for Thought: Alison Roman
When Alison Roman launched her biweekly cooking column in the New York Times a year ago, she described herself as an unfussy cook: “To me, unfussy doesn’t mean boring — it means approachable and accessible. It means getting dinner on … Continue reading
Food for Thought: Sweet Home Café Cookbook
I was excited, but also disappointed, when I visited Sweet Home Café inside the fabulous Museum of African-American History in Washington, D.C. The buttermilk fried chicken was moist inside, crunchy outside as it’s supposed to be. Collards, potato salad, cole … Continue reading
What is the responsibility of a restaurant reviewer?
I guess there are still some small markets where a media outlet will provide a review as part of an advertising package for a restaurant. But more likely, the restaurant reviewer is presumed to be independent and reporting their experience … Continue reading
Special Recipe: Bone Bread
16th Century Parisians ate a LOT of bread… as much as 2.5 pounds per person per day, according to this academic source. So imagine their consternation when Henri VII of Navarre blockaded the city, creating widespread starvation. The solution, reports … Continue reading
Food for Thought: Phoenix Claws and Jade Trees
I ran across Phoenix Claws and Jade Trees in a Facebook comment by Rob Handel, the chef I interviewed about foraging. Rob is a trained botanist who likes to categorize things, so I can see why he would enjoy this … Continue reading
Food for Thought: Penzey’s Spice Company
I have been a customer and a fan of Penzey’s for a very long time. I first ran across them when I made a foray into selling mail order foods and wanted to suss out the competition, way back in … Continue reading
Food for Thought: Beyond Kimchee
Gen-X and Gen-Y Koreans I’ve met (under 45 or so) often have a sly and delightful sense of humor when writing or communicating in English. I discovered this when my kids were going to an immersion school in San Francisco … Continue reading
Food for Thought: Gastro Obscura
I have long appreciated the daily emails I get from Atlas Obscura, a website chronicling truly out-of-the-way travel experiences. The other day they reminded me they now have a food section, called Gastro Obscura, and it’s already at 500 posts. … Continue reading
Food for Thought: how NY Times’ Sam Sifton develops recipes
There’s a nice piece in this Sunday’s New York Times on how their food editor, Sam Sifton, develops recipes for home cooks. It describes a technique we have often used: harassing a chef till she reveals the secret, or at … Continue reading