Archives:
- Farewell-To-Summer Salad
Maybe I’m being melodramatic: summer isn’t about to leave us just yet. Still, I no longer need air conditioning to fall asleep, and the window for photographing food by daylight grows briefer by the day. I comfort myself with thoughts of knee-high boots and Brussels sprouts, and get my fix of refreshing foods while I […]
- Three-Allium Soup For The Soul: A French Onion How-To
You can tell that I love French onion soup with a pure heart because I can do without the cheese. (I’ve seen her without makeup on, and she’s beautiful.) It’s not that I have anything against fistfuls of melted gruyère–I just don’t see the soup as a melted gruyère delivery mechanism.
The recipe is astonishingly transformative, […]
- The Lighter Side Of Cheesecake
I may be in the minority here, but I prefer the mousse-like texture of a no-bake cheesecake to the dry density of the classic New York version. My limited understanding of pastry tells me that the effect of slow baking at a very low heat is to draw out all the moisture from the cream […]
- One Way To Deal With Sub-Standard Wine
Whoever came up with the adage, “Don’t cook with a wine you wouldn’t drink”, is an idiot.
He’s an idiot for two reasons. Firstly, unless you just served him a sole Véronique, anyone who claims to be able to taste the quality of a wine through a braising sauce is either seriously delusional or a freak […]
