Richard Olney’s “Simple French Food” is a beautiful book, but written in a bitingly straightforward fashion with no sympathy for your lack of skills.
Being a big home cook, I’ve learned the heard way that the first cut is the deepest. The combination of a dull blade and clumsy fingers is a recipe for disaster, I’ll tell you what. Earlier this year, Ian and I wanted to up our knife game in the kitchen. After gifting him with aContinue reading “How to be a Ninja | Knife Classes at Brooklyn Kitchen”
Take a load off with some of the things which caught my attention on the Interwebs today.
It’s few and far between that any wine leaves a bad taste in my mouth, especially when it’s something as delicious as this Can Feixes, from Spain. But when you get, you know, scorned or something by no less than *ahem* a priest, well, bad taste is all you have left. (Disclaimer: he was Episcopalian andContinue reading “Priests + Persimmons: Pairing a Spanish White with a Deadend Date”