Risotto di Polpette di Salsicce al Finocchio: Playing with your Sausage…
I was recently introduced to an Australian with whom I had a number of interesting discussions (that is not meant as a joke). The first, an hour-long discussion of the age-old cricketing rivalry...
View ArticleFish Night Throwback: Seared Halibut Aiolli Garni
I’m not very old, but for much of my youth in the north west of England, it was almost impossible to find fresh foods that weren’t local. Today such a statement seems like an echo of Victorian times,...
View ArticlePollo en Sidra (Asturian-Style Chicken in Cider): Leaving a Drop in the Glass
“We may have lost paradise because of the apple, but we’ll get it back with cider.” - Asturian saying “Reach out your arms, as far apart as possible – one high, one low – then just bend your wrist,...
View ArticlePork Chops in the Style of Jerez Paired with Delicious, Free Rioja from Campo...
With wine there is probably more room for personal interpretation and opinion than in any other area of gastronomy. The sheer variety of wines available from across the globe encourages this, but the...
View ArticleDiscovering Mamposteao
Named for the grandson of Puerto Rico’s first governor, the southern city of Ponce is blessed with appropriately distinguished architecture. The equal of few in the Americas, it is a delightful...
View ArticlePincho Moruno: Hidden Waters Reveal Miraculous Pork Belly Kebabs
St. George, the patron saint of England, whose plucky, dragon-slaying derring-do is taken as emblematic of the English spirit, far from being a native of the British Isles, or for that matter, far...
View ArticleGarlic Scapes, Cosmic Balance and a Pan-Fried Sea Bass Fillet
Now that we’re done with our annual yogic vigil of the summer solstice and our cosmic karma has been rebalanced, it’s time for us to concede that we’re not really very good food bloggers. Not that any...
View ArticleA Sepia-Tinted Future: Fideua with Cuttlefish
For centuries, mankind and cuttlefish have had something of a difficult relationship, certainly from the latter’s perspective. Even prior to the development of the photographic tint known as sepia – a...
View ArticleNo Amphibians Were Hurt in the Making of This Dish…
In his rather witty book, French Lessons, Peter Mayle attends the annual Fete de Grenouilles (Festival of Frogs-Legs) in Vittel, France, and describes an episode at the festival banquet in which an...
View ArticleEats, Shoots and Leaves…
The world of social media seems to have been created for the sole purpose of allowing the general public to share its idiocy as widely as possible. Along with this opportunity also arrived the...
View ArticleEverything’s Peachy Pork
Anyone who works in a company of any size will tire at some point of hackneyed sports analogies when discussions around departmental or organizational performance occur. I certainly had more than my...
View ArticleMoving Forward, Plov-ing Ahead
It’s not unusual to get a little cabin-fever during Yuletide as weather, darkness and social engagements restrict one to indoor activities, but that norm has been compounded for us this Christmas by...
View ArticleStorks, Pollo al Andaluz and the Facts of Life
As an icebreaker at the beginning of the birthing classes we took in preparation for the arrival of our first-born, participants were divided into male and female groups and invited to sit together...
View ArticleThis Just In: A Break Not As Good As A Rest
An old joke tells of a Philadelphia area man who, panicking when his doctor diagnosed him with incurable cancer and predicted he had six months to live, begged the medic for help. “Isn’t there any way...
View ArticleAl-Mansha
“The pen is the tongue of the mind.” – Don Quixote de La Mancha I have been told that the Inuit have more than 30 words for snow and a similar number of descriptors for the myriad tones of white, blue...
View ArticleAll You Chicken Hearts – Be Quiet!
Towards the end of an otherwise very enjoyable dish of Cantonese-style spicy duck tongues at Congee Village on New York’s Lower East Side a few years ago, I found myself asking the inevitable...
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