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Some thoughts on when a good thing goes bad… I’ve been working on a few projects lately. The art of cooking is a lot like the art of living. Sometimes it is a labor of love; mostly it is a love of labor, as Gary Danko told the SF Examiner recently. And sometimes, no matter how much [...] 
Daniel: When I was a kid we were so poor… Chorus: How poor were you? Daniel: We were so poor we only had four tastes! Anyone else remember when we only had four tastes: sweet, salty, sour, and bitter? Nowadays you lucky kids have ‘umami’ too, normally described as the non-salty savor of foods such as cooked tomatoes, [...] 
oh my god those look delicious It all began last summer when I thought to try and make blueberry pancake cookies. I’d advise you to read my previous posts if you desire further detail on the history. This is the completed post. The recipe. Phew, finally. On Wednesday I first made them in their final form. Sadly, [...]
This is a tagine. A tagine is a North African cooking pot. It is also the name of the stew cooked inside the cooking pot, a stew of meat (usually cheap cuts) spiced up with almost anything – olives, apples, raisins, quinces, apricots, cinnamon, figs, eggplants, ginger, cumin, saffron, turmeric, eggs, almonds, and especially preserved [...]
When in Thailand last year I became addicted to a simple little preparation called som tam, green papaya salad. In its simplest form, som tam is a blend of the four key flavors of Thai cuisine: sour (limes), salty (fish sauce), hot (Thai chilis) and sweet (palm sugar), with plenty of neutral shredded green papaya [...] |
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