Food, Photography and Bons Mots
It hasn’t worked for me with kale or spirulina, but I’m willing myself to love eggplant. As you know, if you have been reading this blog, eggplant and I have a fraught relationship–a bit like Donald and Melania. Eggplant recipes, especially ones that tout their…
We have a lot of things to thank Julia Child for beyond the fact that she popularized French home cooking here in the U.S. She made cooking cool. She pioneered a cooking show genre that has exploded into the countless cooking shows that eat…
Anyone out there who doesn’t like artichokes? I don’t see any hands. I think artichokes are a bit like avocados. Even served simply without a whole lot of fuss, both vegetables generate a lot of buzz around the table. Carrots and celery certainly don’t get…
This is the easiest vanilla ice cream recipe ever. You should make it now before you are priced out of the vanilla aisle! During normal times, vanilla, approximately 80% of which is produced in the hardscrabble African island-nation of Madagascar, is the second most expensive…
For me, it’s Snickers bars, refried beans, candied corn, and vanilla ice cream. (No. I don’t eat them together.) We’re talking about comfort food today, or, as the dictionary defines it: ” food that is enjoyable to eat and makes the eater feel better emotionally.”…
For the love of plums… I have eaten the plums that were in the icebox and which you were probably saving for breakfast Forgive me they were delicious so sweet and so cold –“This is just to say” by William Carlos Williams William Carlos Williams…
Yesterday I had the good fortune to get together with old friends. We ate a lot, laughed a lot and caught up on each other’s lives. Juliet got a lot of attention, too. It was a very good day all around. Today Juliet is sleeping…
It is turn-on-the-air conditioner hot here in Huntington Beach. Even tiny Juliet who thrives on two long walks a day just stares at me in disgust when I pick up her leash. Here she is giving me some too-hot-to-walk side eye. It’s certainly not cooking…
Yotam Ottolenghi. <sigh> This Ottolenghi recipe was featured recently on the NY Times food site and it is wonderful. The crumb is light and the almond flour gives this little cake a delightful texture. This cake is so good, in fact, that it is almost…
Spiralizers. You’ve probably heard of them. Toaster-sized spiralizer appliances take boring old potatoes, beets and zucchini–you know, the vegetables that come to you in the elegant shapes that Mother Nature intended– and turn them into noodles. (Forgive my snark.) Nevertheless, I confess that I’m a…
