During the lockdown, I found myself with all sorts of things that needed to get used up sooner than I expected. I would buy too many lemons, thinking I’d need them. Then realize I had too many and make lemon curd. The grocery shopping delivery service that I use inexplicably had jalapeño peppers on their website (and a few times, padrón peppers!) and I couldn’t…
I love my trusty DSLR camera, but it weighs a ton, and lugging it even around my kitchen when I’m baking means I’m not as nimble as I’d like to be. (I’m a baker, not a photographer, as several people noted regarding my previous post.) So I treated myself to a new camera and am getting to work on making the pictures here more casual….
在最长的时间里，我们没有在巴黎得到羽衣甘蓝。由于在美国流行的坚硬茎的皱纹蔬菜，我们曾经和渴望的那些人（插入式或时尚）的坚固味道不幸。我记得在第五座的天然食品商店里穿过一些卷发羽衣甘蓝，然后整个羽衣甘蓝席卷……
While people have been tripping over each other lately, letting everyone know how authentic they can be, outraged over a recipe or poem they saw online, one only needs to look to Korean food to see how it’s done. Koreans don’t seem to have the same strictness to guidelines that are bestowed upon other cuisines, which is great because you can cook, add things that you like,…
I’m kind of a nitwit in social situations. Consider last spring (or was it summer?), when I was at a party in New York, I met Justin Chapple. A bunch of us chatted casually over cocktails in our friend’s backyard, but I found out later he is the Mad Genius over at Food & Wine and he’s on television and all that good stuff. After I found…
Yes, I know I’ve been presenting a lot of chile pepper recipes lately. But, well, ’tis the season. And when nature speaks, ya gotta listen. So I promise a chocolate recipe up shortly — fortunately, chocolate is an all-year round kind of thing — but I wanted to preserve a nice bag of jalapeños that happily made their way into my Paris kitchen. And since…
去年春天，当我参加书籍巡回演出时，一位迷人的女人给我带来了一本个人签名的食谱，她认为这可能曾经是我的。正如某些人可能知道的那样，我仍在等待签署给我的两组食谱，当我十年前搬到巴黎时，我将其从美国发送到巴黎。是的，我一直在耐心。每次…
I was reminded in Sicily how good freshly dried chickpeas can be. Usually, I cook whatever I can get my hands on, and add them to soups or make a batch of hummus. But I don’t sit around eating them, as they are, unadorned. So when someone asked me to taste a few from a batch of chickpeas dried by a local farm in Sicily,…
Recently I’ve come out as a non-steamed vegetable eater. I worked with an amazing Asian food expert who hated Japanese food, saying it wasn’t sexy, pointing the blame on a reliance on steaming. He also said they eat pollywogs, which he followed by saying, “Who eats pollywogs?” Well, I don’t. At least not intentionally. (Although I’m sure I ingested some pond water in my youth,…
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