Another Holy Trinity of the Kitchen: The Magic of Milk, Eggs, and White Flour

Every time I pour crêpe batter into my 8-inch Teflon*-lined crêpe pan, I see deep scratches, the ones that Habiba made with the fork she used while cooking a three-egg cheese-and-herb omelet one wintry Moroccan morning. The scratches don’t affect the pan’s performance, just as wounds and scars don’t fundamentally change who we are and…

Eating the Wild Air …

From the first gasping breath, when tiny hands claw at air, reaching futilely for an anchor, a rope, air feeds us. Even  fish of seas and lakes and rivers seek that building block of air — oxygen. Fire roars when coddled by oxygen and whimpers like a teat-deprived newborn lamb in its absence. Steam, the…

Butterfly of Winter — Fabergé’s Mardi Gras Egg

“Carnival is a Butterfly of Winter whose last mad flight of Mardi Gras forever ends his glory.” ~ Perry Young, The Mistick Krewe: Chronicles of Comus and His Kin Theo Fabergé,  grandson of Carl Fabergé, created this dazzling egg to commemorate Mardi Gras in New Orleans:

John Evelyn: Cook, Or, the 17th C. Man Who Would Be a Locavore

Omnia explorate; meliora retinete (Explore everything; keep the best.) ~~ Evelyn family motto Somehow, and how I wish it were so, it would be nice to time-travel, to sit at table with the people I’m meeting through their words, written by long-dead hands with quill pens and India ink. One of my new “acquaintances,” if…

De-Constructing Hawaii’s Loco Moco

For those seeking examples of culinary fusion, Hawaii provides a very deep well to peer into. Rachel Laudan discovered this while teaching at the University of Hawaii and wrote an award-winning book about the subject: The Food of Paradise: Exploring Hawaii’s Culinary Heritage.* One of those fusion dishes which Laudan mentions, albeit briefly, is a…