Food, Photography and Bon Mots
“Beebop-a-Reebop Rhubarb Pie” Recognize that lyric? It’s classic Prairie Home Companion. Anyone else miss lazy Sunday afternoons spent in front of the radio listening to that show? Truth be told, I hated the twangy music but loved the gentle humor. If you are unfamiliar with the…
Oh, how I wish I had a vegetable garden! I would try my hand at growing everything. Gene, my good friend and neighbor, has a flourishing vegetable garden this year. On occasion, he lets me come down and dig around to get my fix.…
Need a little spice in your life? (Who doesn’t?) This spicy pozole soup should do the trick. Pozole is the Spanish word for hominy. Hominy is a traditional ingredient in Mexican cooking. It’s use, in fact, dates back to the kitchens of the Aztecs when…
This is a very good vinaigrette. Glorious, in fact. The hot new chef, Samin Nosrat, featured this salad dressing recipe in a recent New York Times Magazine food piece titled “Best Green Salad in the World.” That kind of high praise made me think this…
An abundance of riches… My mango odyssey continues. I recently let my heart rather than me head guide my purchase of a case of sixteen Manila mangoes at my favorite Vietnamese market. What was I thinking? Sixteen rapidly-ripening mangoes is quite a challenge for a party of…
Ever considered making your smoothies in your washing machine? I didn’t think so. Apparently others have. ABP, a Hindi news station in India, has reported instances where Indian smoothies, lassis, have been bulk produced in washing machines. HSBC , the British multinational banking and financial…
Cooking brings people together. Right? Apparently that is not is the case if the food is hummus. The chickpeas themselves don’t seem to be the subject of much debate. It is generally believed that they have been harvested as food since antiquity. Harold McGee, in…
I’ve been making (and enjoying) this soup for a very long time. This corn chowder recipe first ran in the Los Angeles Times on September 30, 1998–21 years ago. The Times food section had a “Quick Fix” column at the time and this recipe was…
Nineteen hundred and twenty two NY Times readers can’t be wrong. That is how many NYT cooks have rated this Guinness cake an average of five stars (out of five stars), some giving the cake rave written reviews sprinkled with praises like “Divine!” and “Insanely…
