“Anyone can cook anything and make it delicious.” That’s what chef/teacher Samin Nosrat promises, right up front, page 5, in her stunning debut – Salt Fat Acid Heat. Everybody loves an optimist. And I count Ms. Nosrat among that merry band of people, those who amble through the world with a smile on their faces, their […]Read more "A Pinch of Alchemy: Samin Nosrat’s Salt Fat Acid Heat"
Nope. I can just see your neurons pointing fingers, your eyes sending signals to your brain, with a little interior voice saying, “Oh, yes, those are biscuits, just like my grandma used to make.” But don’t be mistaken when you look at that photo. Nope. Those are scones. Which I baked the other day from a […]Read more "Biscuits or Scones: British Origins of an American Favorite!"
Just a note – life’s busy – to share the shortlist for The Gourmand Awards. “What is that,” you might ask? Here’s their take on it: “The Gourmand Awards are the major Food Culture event in the world. They started in 1995 for cookbooks and wine books, at Frankfurt Book Fair. They now include all […]Read more "THE GOURMAND AWARDS"
Haiti is NOT a shithole, Mr. Trump. I should know about that. I lived in Haiti for nearly three years. And you, you’ve never even been there. And yet, here you are again, saying something insulting and derogatory, knowing nothing about what you’re talking about. Yes, I’m talking about your woefully ignorant comments about “shithole […]Read more "Haiti is NOT a Shithole, Mr. Trump"
Curry. I can’t live without it. And thus it was only natural that I used some of my Santa Claus money to buy myself a copy of Dan Toombs’s clever cookbook, The Curry Guy: Recreate Over 100 of the Best British Indian Restaurant Recipes at Home (2017). The cooking found in British Indian Restaurants. Or BIRs. […]Read more "The Curry Guy"