Food, Photography and Bons Mots
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…
Do you have filo phobia? Afraid to touch the delicate sheets of filo for fear that they will tear into a million pieces? If so, this recipe is for you. It is called Greek Rag Pie and the recipe actually calls for you to…
It’s a beauty! I shared this cake with my friend Gene. He was “baching it” while his wife, Sarah, was having surgery. Cooking is not his thing. Gardening is. The other day he confided in me that he portioned the cake out so that he…
We are enjoying the first glorious days of spring here in Southern California. Plants are budding and the sweet little birds are singing their sweet little songs. I have a Black Phoebe in my backyard who is entertaining me and Juliet with swoops and other…
This one’s a keeper. On my first taste, I knew that this cauliflower cake would be a party dish on my table. I’m pretty picky about what I serve my guests but this beautiful dish is that good. Love at first bite, I guess. This…
May you have rye bread to do you good, Wheaten bread to sweeten your blood, Barley bread to do you no harm And oatmeal bread to strengthen your arm. …and a wee bit of Bailey’s Irish Cream. Wishing you a happy St.…
Happy Year of the Pig. I’m a bit late cooking for Chinese New Year. Life got in the way. Here is a wonderful stir fry served with noodles that I’m pretty sure you will enjoy. No pigs here, though, just a great melange of…
My French neighbor, Nicole, loves Sweet Juliet. When she visits, she often greets Juliet with an affectionate mon petit chou. (Translated, that means “my little cabbage.”) Juliet has that effect on people. Absolute strangers and friends alike shower her with kind words and sweet kisses.…
