I know that sign over there says I’m at work. And I am at work. But I have to share. I’m working on a story about dried chiles, and I was just at a Mexican restaurant talking salsa. As we were wrapping up, the bartender said to the cook, “Hey, there are chiles in the […]
For weeks, ever since I got the book Charcuterie, I’ve been threatening to make my own sausage. Actually, I’ve made sausage before. Once, with more than a little help from my extremely meat-knowledgeable friend Matt Treiber, I made this: That’s two kinds of Thai sausages, sai krok and sai oua, with the traditional accompaniments. Isn’t […]
There! If that title doesn’t get me some major search engine hits, nothing will. In his book Chocolate, Mort Rosenblum reserves his harshest critique for Godiva chocolates. He says he would rather eat Hershey’s. I have no opinion on the matter myself, since I don’t think I’ve ever tasted Godiva chocolates. However, I don’t want […]
We had Bayless Beans for dinner, plus biscuits. The biscuits were the cover recipe from the March issue of Bon Appetit, and they’re one of those “how could you not make them?” recipes featuring cheese, cornmeal, chipotles, and scallions. Iris helped beat the egg. How good were they? When dinner was winding down and Iris […]
We haven’t found a lot of good kid’s books about food. The bibimbap book was pretty good, and there’s a series by Amy Wilson Sanger called World Snacks, the best of which is First Book of Sushi. It contains the immortal line, “Miso in my sippy cup, tofu in my bowl.” But nothing beats Bread […]
