As in a nightmare wrought by Quentin Tarantino, I watched the horrors unfolding in Haiti after the earthquake. Hands tied, unable to help in any major way, I turned to my pantry, memories of the lovely Haitian women who cooked for us stepping into my mind, smiling, images of hope for Haiti’s future. Here’s a […]Read more "Eat a Meal of Solidarity: Haiti’s Sos Pwa Rouj"
[A photograph, and nothing more, for silent contemplation.]Read more "Idylls of Cuisine #20"
Fermentation provided a number of foods on the tables of medieval monks. Beer, cheese, wine, sausages all result from fermentation processes. While it is true that medieval monks invented none of these foods originally — the Romans made cheese, wine, and sausages and Norsemen enjoyed beer — the monks, after the fall of Rome, guarded […]Read more "At the Tables of the Monks: Daily Fare (Part III)"
An interesting and REAL list (for the most part) of cookbooks for serious and not-so-serious home cooks. Some of the 18 titles anointed and blessed by The Post include: A Platter of Figs, by David Tanis (So popular right now that it can’t be had from any of the big online — or local — […]Read more "The Washington Post on Best Cookbooks (Gifts) of 2008"
Hands down, my vote for the greatest presidents we’ve seen in this country goes to George Washington, Thomas Jefferson, Abraham Lincoln, and Franklin Delano Roosevelt. John Kennedy might have been a truly great president, but he died before he could prove his mettle, though his stand against the USSR during the Cuban Missile Crisis counts […]Read more "Election-Day Menu: Food from Our Greatest Presidents"