A Word On Food: Last Suppers

You have probably seen the images on television. I hope you have not had to live them. It is of a magnitude of heartbreak that humans should not have to bear. If there is one thing we’d need more than food or water at the end and that is human touch. There…

A Word On Food: Comfort Foods

Mr. Sam Sifton is the newly appointed cultural and lifestyle editor of the New York Times. Precedent to that he was the founding editor of New York Times Cooking. He also is a friend. We met over a mutual love of food. He has been kind to include me in the Times…

Home, Cooking

If you could read my words versus listening to them you would see that there is a comma between home and cooking. That is what have been doing. We have been home … cooking. And also ordering from our neighborhood restaurants that are valiantly struggling to keep the fires burning, their teams…

A Word On Food: How To Cook These Days

Wise sentences for these times are needed more than ever. One of the sentences I’m enjoying is, “You are not stuck at home, you are safe at home”. Of course some aren’t. Some are in hospitals. Some are buried. For the majority of us we are home as we’ve been told by…

A Word On Food: Spice Rubs

If you like the idea of memorable flavors … flavors with musical reverb, resonance and improved texture, let me suggest that spice rubs should be in your repertoire. I think most people associate spice rubs with grilling and barbecue. And that is a great place to focus on because they are superb…

A Word On Food: Horseradish

We returned to Key West to do a ‘pop up dinner’ recently. The venue is pretty spectacular. It takes me back to my first years in Key West when the shrimp boats were still anchored in the ‘Land’s End Marina’ behind what became The Half Shell Raw Bar. This time the boats…

A Word On Food: Shrimp

The best cinematic illustration of the culinary opportunities that lie in shrimp was in the movie “Forest Gump” starring the beloved Tom Hanks as the lead actor.  The legion list of ways one could prepare shrimp occurs when the character ‘Bubba’ goes on and on and on about all the different ways…

A Word On Food: Fondues

Those of you who listen to my show know I’m from the Midwest originally.  The north country above Chicago.  In the colder months a dish like fondue would not have been uncommon nor unwelcome while sitting around watching football while the snow flies outside. Several years back I was asked to go…

A Word On Food: Writing Cookbooks

The website, ‘Atlas Obscura’ reported , “The world’s oldest surviving cookbook isn’t a book at all—it’s a set of ancient Babylonian tablets from around 1700 B.C. It doesn’t so much have recipes as explanations of certain dishes, such as a ‘clear broth’ that begins with steps like “meat is used” and “prepare…

A Word On Food: Salt and Pepper

The greatest rulers to ever preside over a table are color blind. Yet they color every taste. They are the spine, the illumination, the narrator, the judiciary and the jury to each taste on all buds. The directions on nearly every recipe in the endless library of recipes states it almost always…

 
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