IN CARLOS CASTANEDA’S EPIC FANTASY, The Teachings of Don Juan: A Yaqui Way of Knowledge, his titular shaman Don Juan Matus describes “places of power” — those locations where we can experience deep wisdom and indomitable purpose. No two are…
Category: Eats
All matters gastronomical.
I’m In (Finally)
IT HAPPENED AS AN ALL-AT-ONCE thunderbolt moment that I wasn’t expecting, but it’s here and I can’t go back: I am now an enthusiastic and sincere convert. Yes, it’s true. Despite my longtime denials and aspersions, the undeniable fact has…
Blades Runner
THIS IS THE TALE OF a third-degree separation from two of the most prestigious knifemakers in Europe. In addition to regular sharpening and honing, home cooks are supposed to have their knives professionally sharpened once yearly. Thus, one recent Friday,…
Bonite a la Maison A.
ALBACORE GETS ALL THE PRESS when it comes to canned tuna, but skipjack is the preference ’round here due to its richer flavor. (Think of it as a “white meat / dark meat” thing.) And the preference for preparing an…
How to Cook Anything, in Four Easy Steps
1. COLLECT INGREDIENTS. 2. Combine. 3. Process. 4. Serve. (To paraphrase the sage Hillel, “The rest is dishwashing. Now go dry.”)
Why I Love: My Dad
IT’S HIS CONTAGIOUS JOIE DE vivre. It’s his insistence that I watched Sgt. Bilko, Jack Benny and Ernie Kovacs reruns with him when I was a kid. It’s the skiing memories. (It’s also the memories of the Plymouth, New Hampshire…
5 Thoughts: Lessons Learned by an Autodidactic Home Cook
1. THE SMALLER THE KITCHEN, THE greater the discipline. And the organization. 2. Thrift rules. In other words, there are no such things as “leftovers” — only the beginnings of future meals. (Thank you, Tamar Adler, for this bit of…
There is no such thing as ‘too much garlic.'”
— Your author, in a culinarily inspired moment
How to Dress a Salad
THIS IS A DEVICE OF my own invention, based on a semi-traditional vinaigrette formula, with additives. It will keep unrefrigerated for a couple of weeks (perhaps longer, but at a salad or two a week I haven’t had a chance…
Why I Love: Cooking (Rewind)
IT’S THE PROCESS OF SCRAWLING ingredients on a shopping list, buying them, unpacking them, staging them, using them. It’s the quiet alchemy of watching those ingredients transform into something delicious and nourishing. It’s the adrenaline rush of following a new…
Why I Love: Grocery Shopping
IT’S THE ANTICIPATORY PROCESS OF scrawling ingredients on a shopping list. It’s the simple pleasure of browsing a well-stocked and -stacked produce display. It’s the ritual of interacting with the people at the butcher/fish/cheese counters. It’s the Dad-inspired satisfaction of…
5 Thoughts: Confessions of a Vicarious Eater
1. “WHAT DID YOU EAT?” THIS question works its way into every conversation I have or had with someone (online and off) relating to culinary experiences. 2. There’s a reason for this: I am obsessed with matters gastronomical. Not in…