The All-American favorite cooking method, “barbecue,” sounds uncannily like “barbarism.” When warm nights and hotter days rev up cooks’ tempers as summer suddenly seems interminable, cooks turn to the trusty (and maybe rusty) BBQ grill and primal techniques of searing meat over an open flame. Age-old these methods are, indeed. And frankly barbaric, to the […]Read more "Is Barbecue Barbaric? A Small Treatise on a Large and Controversial Subject"
have everything – or nearly everything – in their batterie de cuisine. A Turbotière, for cooking, well, turbots. Available, the pan, that is, at E. DEHILLERIN in Paris ( 18 et 20, rue Coquillière – 51, rue Jean- Jacques Rousseau, 1st arrondissement) for the princely sum of nearly 570 euros ($826.25). Considering the size of turbots, the price […]Read more "For French Cooks Who …"
Want to make your own? Here’s a recipe from Epicurious: Nutella and Banana Crêpes 4 servings Crepes: 1 cup all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1 1/2 cups fat-free milk 2 large eggs, lightly beaten Cooking spraySauce: 1/4 cup hazelnut-chocolate spread (such as Nutella) 2 tablespoons fat-free milk 1/4 teaspoon vanilla extract 2 large […]Read more "The Crêpe Makers of France"
[A photograph, and nothing more, for silent contemplation.]Read more "Idylls of Cuisine, #72"
Cooking equipment dates back to the first stick holding skewered meat over a hot fire after days of hunting. All of these photos show items that could be written about in tomes. But let’s settle for the old adage — “A picture is worth a thousand words” — and leave it at that for the […]Read more "Cooking Equipment, Mostly Old, Beautiful, and Functional"