AS DETAILED IN A PREVIOUS post (c. 2010), every March my sister asks what I would like for my birthday (it’s on the 22d, BTW) and my answer is always the same: “I already have everything I need.” That said,…
Tag: cooking
Creations a la Chez Nealo.
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…
A Very Good and Simple Stir-Fry
AS THE TITLE INSINUATES, HERE is a quick solo dinner that takes about 20 minutes (mostly because that’s how long the rice cooks) and is nourishing, cheap and tasty. 1. Start fixing some rice of your choice (1:2 rice:water ratio…
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…
ORL Interview: Ivan Stang
INTERVIEWING ONE’S CULTURAL HEROES IS one of the greatest thrills of a career in journalism — even of amateur journalism. Such was the position in which I found myself while working for Obscure Research Labs in the early-to-mid-1990s. It gave…
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…
First Graf: The Physiology of Taste
THE FIRST BOOK THAT ACTUALLY got me thinking about food as something other than tasty fuel with which to stuff my face was Jean Anthelme Brillat-Savarin’s 1825 work, The Physiology of Taste; or, Meditations on Transcendental Gastronomy. Part travelogue, part…
Eats: Freeform Chicken Meatballs with Carrots and Yogurt Sauce
THIS COMES FROM EPICURIOUS.COM, A foodie website whose daily emails are proffered hand-in-glove with that other Conde Nast staple, Bon Appetit. Their recipes are a something of a cut above basic cookery, just challenging enough to stretch your fledgling cook-wings…
Eats: Slow Cooker Orange Chicken
MUCH AS I LIKE RESTAURANTS, especially Chinese restaurants, there are some things I’ve learned to like better (and cheaper) from my own kitchen. This recipe (for Slow-Cooker Orange Chicken) is evidence. It’s a bit of a process to prepare —…
OKAY MOSES,” SAID GOD. “HERE’S another commandment: Don’t boil a kid in its mother’s milk.”
“You mean, don’t eat meat and milk together?”
“No. Don’t boil a kid in its mother’s milk.”
“You mean we should have separate dishes for meat and dairy?”
“No. Don’t boil a kid in its mother’s milk.”
“You mean we should wait a few hours after eating meat before we eat dairy?”
“Moses,” said God,”do whatever the hell you want.”
Cook’s Toolbox
ONE OF THE FIRST QUESTIONS a new home-cook asks is, “Besides food, what do I need in order to cook?” Fortunately, someone has supplied the answer. Despite the odd spelling, thekitchn.com is probably my favorite foodie website. Its editors send…