So, Sicily. As much as I loved Palermo, I have to say it paled in comparison to the the five days I spent with the most incredible group of bloggers at the Anna Tasca Lanza Cooking School.
Let me offer you a piece of advice. Should you ever find yourself, on a particularly dark winter day, opening your inbox to find an email inviting you to spend a week in Sicily in early spring, heres...
I suspect todays recipe is going to be a hard sell. It offers no exotic ingredients, unusual spices or trendy cooking methods à la sous vide. It contains no pasta, cheese or chocolate, and has...
I have a really fantastic new book to tell you about today. In fact, its one of the most beautiful books Ive seen in a long time. Just look at it. Dont you just want to grab a mug of something hot an...
Europe, as youve no doubt heard, has been pretty cold lately. After a far-warmer-than-average November, December and January, February donned its icy gloves and sent an entire continent reeling with ...
A few weeks ago I was sitting in what I sometimes describe (depending on my mood) as my favorite restaurant in the world: Kens Artisan Pizza in Portland, Oregon. Its a tradition my dad, stepmom and I...
Dear Friends,Hi! How are you? Staying warm, I hope, or cool if youre reading this from the southern half of the globe. Things around here are fine—and so am I, despite what the long silence aro...
Youve heard of Sanjeev Kapoor, right? You know, the author of more than three dozen cookbooks, host of Asias longest-running cooking show (actually, television program of any kind!), owner of multipl...
My dear husband celebrated a birthday recently, and like every year, I started steeling myself for the inevitable conversation several days in advance. Normally it goes something like this:
...just to be nominated, in this case for the second time as one of Saveur Magazines six best food and travel blogs on the web. If you havent visited their 2011 blog awards yet, dont doddle; like las...
The weather gods have finally decided to smile on northern Europe. While the rest of the hemisphere gradually stumbles into spring, weve been blessed with too many magnificently warm, fine days to co...
Heres a question for all you cookbook-hoarders out there: if you were forced to reduce the number of books in your possession, and you were allowed to keep either your books that are at least twenty ...
I recently decided to re-organize my bookshelves. Actually it was a new cookbook that prompted this, since when I tried to find a spot for it on the right shelf, I realized I couldnt; not only was th...
In fourth grade there was a girl named Karen who I envied something fierce. Karen was cool and pretty, she beat the boys at every sport in PE, and everyone—regardless of gender—wanted to ...
Mid-February always presents me with a dilemma: to post about Valentines Day or not? On one hand its usually the first opportunity to talk about an indulgent dessert after six long weeks of steamed-b...
Does January seem like a never-ending month to you too? Most months fly by before Ive really registered their arrival, but this one seems to inch forward like a blob of molasses. Of course it doesnt ...
"Its THE gateway drug of chili heads." "You know its a sign that youve got a good condiment when youre making dishes to accommodate your condiment." -comments on chowhound.coms thread...
I am currently contemplating a text document on my screen that contains the following:
Well, the joke is on me. After confessing that I just couldnt seem to let go of summer this year, the universe responded with something along the lines of "What the heck, we dont need fall anyway...
A couple of weeks ago we were at my in-laws when the conversation, as it often does at this time of year, turned to Thanksgiving. While trying to explain why and what we celebrate, I found myself onc...
I cant remember exactly when I first stumbled across Taste of Beirut, but it only took a few minutes of browsing to know two things: one, that there needs to be more Lebanese food in my life, and two...
My seasonal clock seems to be all messed up this year. Normally I dont even wait for the first autumn leaf to hit the pavement before breaking out my Le Creuset and cranking up the oven. Things like ...
My apologies for the delay! I know youve been sitting on the edge of your seats waiting for this: the top ten tempted-me-to-apply-for-gastro monic-asylum, still-haunting-my-every-waking -minute, would-...
At last, weve reached the final destination of our Asian odyssey: Singapore. Actually its a bit misleading to call it the final destination since on our trip it was actually first, middle and last. N...
Were only two-thirds of the way through the Asian saga, but all this talk about food has made me hungry. What about you? I think its time for a recipe. Since weve just been on the subject of Vietnam,...
Would you believe a sandwich brought us to Saigon?
Heres the scenario: you, an enthusiastic but embarassingly inexperienced fan of all things Asian and edible are going to Southeast Asia for just under a month. You of course want to eat, learn and ex...
Greetings from the far side of the world! A tropical thunderstorm raging outside has finally compelled me to sit down with my long-neglected computer and begin the mammoth task of sorting through the...
How much do you know about South American food? I dont mean to be presumptuous, but if you havent been there or dont have any ties to the region, Id guess not very much. Maybe youve heard of a few ic...
Welcome. I know youve had a busy few months, filling mouths and jam jars and making appearances at countless local festivals on your annual (and no doubt tiring) trek north, but I want to thank you a...
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