Inspired by a question I received today via email, I have chosen to feature a decidedly un-glamourous ingredient: seaweed. I should be more specific, though. The word seaweed encompasses a huge variety of edible plants. A post about seaweed would be as misguided as a post about vegetables (have a day or two to read,
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January 29, 2010
FEATURE INGREDIENT: a very special seaweed
January 13, 2010
LARD
I love this: I wrote a pro-lard article and managed to get it published. And paid for. Twice. (If you don’t believe me, just check out this month’s issue of EAT magazine.) I know, I know, this seems completely insane. But it’s not. That’s because – wait for it – (ha, I just get so
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January 9, 2010
Red Seal Cook-off
I thought I was a Chef, but then I challenged the Red Seal. A Red Seal separates the real Chefs from the posers who call themselves “chef”. It represents, at the very least, culinary training, a three year cooking apprenticeship, and an excellent score on a nationally standardized chef test. Or, it is given to the crazies among us
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