Soup Dreams
“Soo-oop of the e-e-evening, Beautiful, beautiful Soup!” –Mock Turtle– Alice in Wonderland I’m dreaming of soup, even though the weatherman …
Monthly Archives: August 2008
Turkey Talk and Stuff: A Gobble Ahead
“When the wine has stopped fermenting in November, the turkey is ready for roasting.” –Italian Proverb– The slight chill in …
Corny Delights
Pig fodder? I don’t think so. Some Europeans refer to corn as pig fodder and use it accordingly. For many Americans, particularly …
It’s Superfruit! It’s an American Thang! It’s The Blueberry!
Call it what you may — whortleberry, bilberry, huckleberry, starberry, hurtleberry, buckleberry, or blaeberry. A card-carrying member of the Vaccinium …
AFGHANISTAN … LAND OF THE ENCHANTED SNOWS
It’s a long stretch, maybe, from war to food. But not really, when you think about it. Afghans cook and …
Flaming Hot in the Kitchen (Literally): The Saga of Last Night’s Fiery Focaccia
Fires in the kitchen happen even to those of us who’ve spent lots of quality time with our ovens and …
*Critics’ Corner: Yum-O Gal, You’re No Fannie Farmer, or Julia Child, for That Matter
“Imitation is the sincerest form of flattery,” C. C. Colton said in 1828 in The Lacon: or, Many Things in a Few …
Cooks’ Quirks, Complete with a List of Good Reads at the End
Quirky cooks—they’re everywhere, if you look. Read Rex Stout’s Nero Wolfe detective series and you contend with chef Fritz Brenner, …
The Omnivore’s 100—Think You’re an Adventurous Eater?
Feel like taking a test today? Oh, come on–this promises both fun and a learning experience all rolled into one. …
Can a 3-Star French Chef Be a Regular Guy? Marc Meneau Tries
Writing about 3-star French chef Marc Meneau is, in a way, like trying to write about Leonardo Da Vinci. Geniuses …
