Issue 01: Winter 2015
Like grief, cold is an absence that takes up space. Winter wants the soul and bores into the…
Read MoreDecember, 2014
What’s In Your Kitchen
Food choices are political, emotional, cultural, and heated… acknowledge that one size doesn’t fit all. If you get…
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For Val
My earliest memory took place in the kitchen. I must have been small as I remember standing on…
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Visiting Markets in Winter
For the traveler, markets afford one of the few windows on real life open to strangers. Mimi Sheraton,…
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How to Cook Octopus
Bring well-salted water to a boil with aromatics and enough liquid to cover. For a Mediterranean preparation, flavor…
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Basic Preparation for Asian Eggplants
Take off some strips of peel (or not) and slice the eggplant about ½ to ¾ inch thick;…
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How to Make the Best Roast Chicken in the World, Really
Ask any chef, “What’s your favorite meal?” and you’ll hear “roast chicken” an impressive percentage of the time….
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New Crop Rice
When my husband and I owned J&L Catering there was always a core group of Vietnamese employees in…
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Anatomy of a Dish: 2 Winter Beef Soups
It is with beef that the excellent pot-au-feu is made, a very French dish which, in spite of…
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Dolmades
Dolmades (Stuffed Grape Leaves) Traveling was my introduction to mezedes, the astonishing number of appetizers served on small…
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