Revisiting Bahn Mi recently, I found good information describing them historically here and here. Making "Bahn Mi" meatballs with a heady mix of cilantro, ginger and garlic, I added fish sauce, too, inspired by a favorite...
While getting my Monday food orders, I noticed my vegetable purveyor had puntarelle, that weird, winter, chicory-like salad green. Being it's so rare, I ordered three pounds immediately. On arrival, they looked more hollow than the robust specimens found at...
Quite often when buying food, I have an idea of a dish to make. Recently, on one of the last hot muggy days of summer, I found myself shopping with only flavors in mind. Lobster, cashews, ginger, and shallots. It was as if I were in a dream – or a Graham...
My father's family were from Belarus. Honestly (sorry those of you with fondness for Belarus) I don't recall ever eating anything good from that side of the family. Is that why he was a starving artist? I don't know. Even if he did enjoy good food was when...
Vinaigrettes, broken, emulsified whatever way you make it, have a ratio, one part acid, two parts oil. Thankfully I kept notes on vinaigrettes as a budding culinarian, which serve as a golden patina from my days with Chef Jean Michel Bergounoux. I still use one...
