A home cook part 2
A week ago I wrote a post entitled A Home Cook and Proud of It and it appears to have struck something of a nerve. Not only did it get more comments than any post I’ve done since my recipe for imitating the famous green …
Month: April 2018
Two nights – two twenty minute meals – part one
For a variety of reasons having to do with broken appliances, laundry, the postal service’s customer service “hot” line, and a mis-delivered piece of athletic apparel, I had a narrower time frame than usual for preparing dinner the last couple of nights. I realize that …
A home cook and proud of it
Recently one of my favorite food historians, Prof. Rachel Laudan, wrote a blog post entitled Good As Far As It Goes, But It Doesn’t Go Far Enough: Nigella Lawson’s Defense of Home Cooking. In it, she begins by singing the praises of Nigella Lawson‘s celebration …
Chicken, mushrooms, and bricks
I think that chicken sometimes gets a bad rap. I like chicken. A really good roast or rotisserie chicken has a rich, deep flavor and there are braised chicken dishes in North African cuisine that are simply amazing. Yet chicken can also be a staple …
Easter Dinner
One of the reasons I like spring is that it gives us two occasions to celebrate cuisines that have contributed to our collective taste memories – St. Patrick’s Day and Easter. For the last several years, I’ve been exploring the differences between Irish and Irish-American …