The cow stood there, stoically it seemed to me, chewing with lazy abandon, while I fumbled with the focus on my camera. She rolled her big weepy eyes, as cows are wont to do when confronted with something new. Coincidence or not? I pressed the shutter and peered at the tiny LCD screen, the sun’s […]Read more "Keep Calm and Carry On: Cows as Zen Masters"
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 […]Read more "Another Holy Trinity of the Kitchen: The Magic of Milk, Eggs, and White Flour"
[Note: Ironically, I just came across this December 15, 2008 NPR interview with Anne Mendelson: “A Culinary History of Milk Through the Ages.” The NPR story includes a recipe for Apple-Onion Cream Soup.] Milk: The Surprising Story of Milk Through the Ages, with 120 Adventurous Recipes that Explore the Riches of Our First Food, by […]Read more "MILK: That Old White Magic"