Ms. Puett sees the refrigerator as just as valid a territory for thoughtful arrangement as any other part of the house. "It's a really fun game," she said. "It makes moving through the banalities of l...
"Flavor comes from the heart" implies both cooking with one's whole soul and giving thought to the right atmosphere in which to serve the results. When care is paid not only to placing the dishes on t...
These days it’s trendy for restaurants to develop a relationship with a local farm, but here in the Bay Area this has been going on for quite a while. Greens Restaurant in San Francisco has been fe...
From Feeding a Yen: I'm aware that I tend to go on about pimientos de Padrón. They are on a list I keep in my head of the victuals that, despite being my favorite dishes in one part of the worl...
From the interview with poet Charles Simic in this week's New York Times Magazine: Q: What advice would you give to people who are looking to be happy? A: For starters, learn how to cook. We hope...
"I'm not very curious about what people had out. I'm interested in what people have in, because I'm very interested in people's domestic lives. I used to think I was frittering away my time, but the f...
''I must pickle,'' she says, ''I have no control over that.'' As Harvest Month draws to a close and we wrap up our daily feature of preserves, pickles, and jams, we bring you a story instead of a rec...
It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I ...
"It sounds absurdly simple, but it is the point at which nine tenths of the stews in the world go wrong. The trouble is that few cooks realize how long it takes to brown meat thoroughly." From Rober...
Overheard in a brownstone Brooklyn gourmet shop ... Woman Working Behind the Cheese Counter: Has Fay Tuh come in yet? Manager With The Melodious Voice and Striped Apron: Who's Fay Tuh? Woman Wor...
In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous.” - Jane Grigson, English cookbook author Reading this quote last week, I felt t...
"An intelligently planned feast is like a summing up of the whole world, where each part is represented by its envoys." - Jean-Anthelme Brillat-Savarin in The Physiology of Taste No wonder planning ...
"The best way to clean a frying pan that has burned food cemented to the bottom is to let it soak in soapy water for several days and then, when nobody is looking, throw it in the garbage." - Dave Bar...
"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese. Garlic makes it good." Attributed ...
"Be thankful for the least gift, So shalt thou be meet [ready] to receive the greater." Thomas à Kempis (1380 - 1471) "God send this crumb well down." A Royalist Grace At The Expense Of Oliver Cro...
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