I know, I know. A Vieux Carré is supposed to have Peychaud’s bitters in it. As you can see, it was at the tippy top of my shopping list. But I went to four liquor stores that specialize in cocktail liquors and spirits and three didn’t...
score: 1 about 4 hours ago
A friend who’s been living here quite long time once wondered aloud to me, why Parisians sandwich-makers weren’t more creative. I never really thought about it; because I buy sandwiches so infrequently, I’m really happy to have a simple,...
score: 1 2 days ago
I’m thrilled when folks want to make recipes from this site and my books, including those who are gluten-intolerant or have celiac. However I’m the first to admit that gluten-free baking is not my area of expertise. So I can’t usually sa...
score: 1 5 days ago
Where I grew up, we were neighbors with the Hepburn family. They were very nice people and were considered “walkers”, those curious people who live in suburbia that walk, rather than drive everywhere. We used to see them walk...
score: 1 5 days ago
I’d read a rather head-scratching review of a book that I was very fond of from the day it landed in my apartment. Burma: Rivers of Flavor is a cookbook that has been haunting me ever since I opened it up and leafed through the pag...
score: 1 8 days ago
After all this time you’d think that I would have figured out how to go back to older postings here on the site, update them, then bring them up to the front. Because if things change on a subsequent visit, or if I hear something m...
score: 1 9 days ago
The Middle East is a pretty fascinating place, and on this visit – as well as others – I am constantly surprised by what I experience there. Although we often see snippets of it, our images of the region are usually negative;...
score: 1 11 days ago
A while back, a friend made the Apple-Red Wine Tart (in Ready for Dessert), which calls for the fruit to be cooked in red wine in a nonreactive pan. I didn’t realize it at the time, but many people don’t know what nonreactive...
score: 1 15 days ago
I bought my trusty zester in 1983, back when no one had heard of rasp-type zesters, which are now a lot more popular than their old-fangled counterparts. I got mine in 1983 when I started working at Chez Panisse and the cook training me ...
score: 1 15 days ago
It’s too bad that so many people are only familiar with Middle Eastern pastries that aren’t so well made. If you sample them far from where they originate, often they’re made with old or stale nuts, they’ve sat ar...
score: 1 19 days ago