I stopped in at Tully’s near Uwajimaya before doing some shopping (especially replenishing my Cacao Pretz supply), and the employees tried to sell me on the new Yerba Mate concoctions. Employee 1: You know you want the mate. Employee 2: Have you TRIED the mate? Me: No. […]
Perhaps the most frustrating category of recipe is the one that is neither easy nor hard but embodies the slogan of the game Othello: a minute to learn, a lifetime to master. Yesterday, as I made stracotto ravioli, I felt myself standing at the beginning of a very long road, an Appalachian Trail of pasta. […]
Rebekah Denn kindly linked to me from her column today in the P-I. If that’s how you got here, welcome, and the piece reprinted in Best Food Writing 2006 was: Back to the Zak
Whenever I publish an article in a real publication, I link to it in the sidebar. But I’ve noticed that (a) sometimes those links don’t work, and (b) people tend not to notice them. So from now on, I’ll also post about new articles as they come out. In today’s Seattle Times I’m talking about dolsot […]
After scoring a big hit with their Mural of Flavor seasoning, Penzeys has introduced two new seasoning blends. Seasoning blends seem to account for more and more of the catalog each issue, just like biscuit and scone mixes have taken over King Arthur Flour. I’m not opposed to seasoning blends, by any means, and I […]