I probably shouldn’t tell you this, but I was the kind of kid who hid her lima beans behind the couch so she didn’t have to eat them.
Hid, as in, concealed them. As in, tucked them behind and under our hulking, scratchy sofa when my mom walked out of the room. Not so that I could savor them later. So I would never (ever, ever) have to see them again … [read more]
From The Hungry Mouse
The holidays. They are here– and they are starting right now. To many of us that means holiday cooking, baking and celebrating! But that’s not necessarily so with all of us … [read more]
From Sippity Sup
Ian got so lucky to be born in the winter, because Autumn is just the best season ever for a person to taste food for the first time. People ask me when the perfect time of the year is to come to Lyon to visit, and hands down I always say Autumn. The vegetables we get at the end of summer are still out in their glory and even better, then come the big pumpkin-like squash varieties sold in thick wedges … [read more]
I rarely come across fresh anchovies, so when I spotted some in a local fishmonger (Moxon’s in East Dulwich), I greedily snapped up three big handfuls, cheap as chips at £2.something for the lot. Being an anchovy obsessive, the thought of eating them in a new way was almost a bit much for me; I couldn’t get home fast enough … [read more]
From Food Stories
Our good friend CK took us to the Chinatown section of Kuala Lumpur during our tour of Malaysia in August. Walking through a little alleyway we entered a small bustling wet market. These markets, still commonplace in Asia, are collections of vendors hawking multitudes of produce, seafood, poultry, meat and dry goods … [read more]
From Red Cook
What you see here is not how I started off my evening.
This is how I started off my evening … [read more]
From Spork or Foon
Have you ever seen this? Salted cod? It usually arrives as a large flat dehydrated fish fillet, often skinned and de-boned, eggshell white. It looks like something a fraternity might use to abuse incoming freshmen with a whack. If you get a fin-side view it sort of looks like a flattened raccoon. A glance makes one think, “Hmm, non-refrigerated fish. Maybe not too smart?” … [read more]
From Just Braise
My freezer resembles a graveyard. Jagged bagfuls of chicken carcasses, veal bones, and prawn shells pile up and leave little room for ice cream sandwiches. These precious refuse are eventually transformed into wonderful stocks … [read more]
From Bouchon For Two
Francie, who was the press secretary to Governor Jane Hull of Arizona, and I have been best friends ever since the day I was moved from 10-6 to 10-2. I reluctantly walked into that classroom for the first time to be confronted with Elaine Christiani in tears because Robert Frost had died … [read more]
From Vic’s Recipes
This morning I woke up to Tilly and Otis. They were both sitting on top of me. Otis was staring at my bedroom window, eyes locked on a fly buzzing on the glass, and Tilly was lying on my stomach and gazing intently at me. Ever since we got Tilly back, I appreciate every moment with her more than ever and she seems to appreciate it too … [read more]
From 17 and Baking
