Transform Your Aching Soul with Cooking

Photo credit: C. Bertelsen Living today’s hurry-up-run-run-run-faster-faster-text-text lifestyle tends to blunt contact with more earthy things, like cooking. The act of cooking offers something that the stiffest drink or most potent tranquilizer cannot. Dare I say it out loud? It’s even better than sex, in a way. Especially when chocolate is involved, but that’s another…

Long Ago, When Chickens had Teeth …*

I’ve never had to kill for my dinner, unless you count the time I mangled a lobster at the Cordon Bleu cooking school in Paris, crying silently as I tried to plunge the knife in the right place but failing to quickly put the creature out of its misery. I doubt I would have known…

The Lost Arabs of Marseille: Food, Family, and France

In his  timely Arab France: Islam and the Making of Modern Europe, 1798-1831 (2011), Ian Coller writes of the Arab families associated with Ya’qub Hanna, an Egyptian, a Copt and first non-French general who’d served with  Napoleon Bonaparte in his military campaigns in Egypt. The cover, I believe, was chosen to highlight the idea of…

Cooking with Mushrooms: Chicken and Walnuts and Baby Bellas, Oh My!

I went wild over the cheap chicken thighs at my local Kroger, dumping package after package into my grocery cart. And as I sniffed the seductive odor of pumpkin pies emanating from the bakery, I composed a menu in my head that shouted “It’s FALL, finally!” Mushrooms, walnuts, shallots joined the chicken in the paper…

“Ginger Shall Be Hot i’ the Mouth Too”

Sir Toby Belch: Dost thou think, because thou art virtuous, there shall be no more cakes and ale? Clown: Yes, by Saint Anne, and ginger shall be hot i’ the mouth too. Twelfth Night. Act ii. Sc. 3. If anyone ever makes a movie about ginger’s long and fascinating history, I want Leonardo DiCaprio to…