Happy Accident Soup began as a Lamb Tagine: the soup was a bonus. How often do you get two wonderful things from one?
Yotam Ottolenghi and Sami Tamimi’s food is the Middle East on a plate: clamorous, intense, each bite demanding your full attention. This is food shrieking with yogurt and lemon, garlic and tahini.
Amy Bremzen’s memoir is informative, moving, and at times, harrowing
Author of the seminal Moosewood Cookbook, Mollie Katzen brought vegetarian cuisine—in 1977 still considered weird hippie food—into the mainstream. Now, almost 40 years later, she's written one of most confounding cookbooks I’ve ever encountered.
Fresh pepper season is maddeningly short in Northern California. We get but a few colorful weeks in late August and early September. The clock is ticking.
The eggplant does not blend with other flavors as, say, the onion, or the carrot do. The eggplant, no matter what one does to it, remains irresolutely itself. And I am rendered despondent.
When "Britalified" food includes "Tuscan Tuna Tartare"-- essentially Italian sashimi, run. Fast and far.
Mini-choppers are not for Tuesday night cooking: there’s the cleanup factor. But life is short, and one must fly in the face of convention, even in the smallest ways.
There are cookbooks, and then there are cookbooks whose every recipe calls out to you. Fuschia Dunlop's 'Every Grain of Rice' compels your full kitchen attention.
Tenaya Darlington is out to demystify cheese for the timid, but it can be hard to see what a bubble outfit, rickety wheelchair, and oversized sunglasses have to do with an artisanal Northern California cheese.