Every action provokes an opposite and equally aggravating reaction. This is the third law of motion, more or less, and because it is the law, you must obey.
For instance, should the season's first artichoke inspire you to action -- lighting the grill -- you will collide with the reaction of empty propane tank, dead ignition and rusted grates. ...Read more
How do you ensure a knockout meal? You could rely on outdated recipes from faded cookbooks, or you could harness science to construct a flawless menu that also happens to be a breeze to make.
I undertook this mission after picking up "The Flavor Matrix" by James Briscione, who "collaborated" with IBM's famous supercomputer Watson, the same ...Read more
The world shifted a little last Monday night at the James Beard Awards: They hung a medal around Rodney Scott's neck.
There are so many reasons why that's a very big deal. It's the James Beard Foundation, the most coveted award for chefs and restaurants. And Scott is African-American, and African-American chefs have struggled for recognition ...Read more
Q: What are some keys to cooking and storing shrimp properly?
A: While buying shrimp at Kroger on one of the grocery chain's four-day specials, I overheard lots of questions about shrimp. What size are these? How long will they stay frozen? What's the best way to cook them?
Shrimp is popular year-round; it's America's most-consumed seafood, ...Read more
NAPA, Calif. -- Seven years ago on the back porch of The French Laundry, famed chef Thomas Keller kicked back with his longtime friend, Italian olive oil master Armando Manni, and enjoyed a glass of wine. The two toasted their past collaborations and chatted about what could come next.
One of America's most celebrated culinary personalities, ...Read more
There are two types of people in the food world: Those who are really, seriously into wine, and those who are not.
I am not, which is probably why I was so intrigued by a new book by Margaret Rand, "101 Wines to Try Before You Die."
With the thought of my inevitable death thus thrown so cavalierly in my face, I thought I could really use a ...Read more
Alcohol is great and food is great, but sometimes you just don't want to go to all the hassle of preparing drinks and then making a meal.
That's when it's time for alcohol-infused food.
Preparing food with alcohol in it, or all around it, doesn't just save time and effort and the nuisance of cleaning up. It also tastes good, sometimes.
I say ...Read more
Celery root is gaining culinary popularity in this country, as well as appreciation for its excellent nutrient content.
Celery root is widely known as celeriac, but is also called knob celery and turnip-rooted celery. Despite this bulbous and hairy root ...Read more
How Did God Do It? - A Symphony of Science and ScriptureWalt and Rose Huber
Have you ever wondered... How Did God Do It? How did God perform the many miracles and supernatural events described in the Holy Bible - without violating the laws of physics and chemistry that He Himself put into place? And without conflicting with the basic tenets of...
"Tartine All Day" (Lorena Jones Books, 2017) is a book made for the home cook. Penned by a professional chef, Elisabeth Prueitt, her latest book is chock-full of recipes that are easy to cook, even if you are not a serious home cook. She has lots of quick side dishes such as preserved lemons, five-day sauerkraut and the following quick vegetable...Read more
In this healthy bruschetta recipe, the big, bold, salty, tangy flavor of blue cheese makes an unexpected but utterly delicious match with sweet, juicy strawberries. This bruschetta recipe makes a quick, easy appetizer and is so pretty topped with chopped green chives.
Strawberry & Blue Cheese Bruschetta
Serving Size: 1 piece
It is hard to overstate how simple yet stunning pineapple upside-down cake is. This cake has retro charm, but it's a classic whose appeal hasn't waned since it first appeared on the home baking scene. It starts with a rich butter cake that, once removed from the pan, reveals a design of ...Read more
The slow cooker strikes again! With minimal work and just one ingredient (psst ... it's chicken) this recipe delivers the most delicious payoff imaginable: meat so tender and juicy it practically falls right off the bone. And it's all thanks to the small, closed environment of the slow ...Read more
You have seen the little tags hanging from shelves in wine shops. They're often hand-drawn, in permanent marker, and sometimes they're bright, with a large, two-digit number and the name of a publication prominently displayed inside a jagged kind of exploding star. There might be multiple exclamation points, or several underlines, and that ...Read more
Lunchmeat must've been how my food adventures began. Childhood breakfasts were poured from boxes, with dinners forged in my working mom's wok, but lunch brought a certain kind of freedom. At its heart were layers of thinly sliced mysteries.
As latchkey kids with no lunchroom at school, much less a lunch lady, we kids walked home to eat. Living ...Read more
The can-to-table trend, I am happy to report, appears to have been considerably overstated.
If you have not heard of it, or even if you have, the can-to-table movement is a trend in which restaurants bring you a can of food to your seat and open it for you. Then you eat it.
It was said to be the next big thing, or even the next small thing. At...Read more
You're all ready for trivia night. You know who won the Battle of Waterloo (the Duke of Wellington). You know the tallest building in the United States (One World Trade Center). You know how many sentences there are in the Gettysburg Address (10).
But you don't know what food to bring.
Trivia is only part of the fun of trivia night. The other ...Read more
FRESNO, Calif. -- A group of Fresno restaurant owners support the creation of tip pools that would let cooks and dishwashers get a share of the extra money customers give to servers.
Until a recent change in federal law, servers and bartenders only could share their tips informally with kitchen workers. In some cases, they were directly ...Read more
SEATTLE -- Hillel Echo-Hawk wants to answer your questions, no matter what they might be -- and she's gotten some dumbfounding ones. She's the force behind Birch Basket, a Seattle private-chef and catering company focused on indigenous-based, pre-colonization foods.
A chef and an educator, Echo-Hawk possesses the gift of patience. She speaks of...Read more
Even if you don't like tequila (say, for the sake of argument, you consumed far too much of the cheap stuff in your youth when you lived in Texas), you might get a kick out of Sunora Cream de Bacanora. It's a cream liqueur made from agave, with a light smokiness that appealingly makes its way through the rich flavor of cream. It's distributed ...Read more
The student begins his studies with the life cycle, as expressed in the tadpole. Using observational technique, field notebook and pencil, he draws a dot, and, in shorthand common to the kindergarten cohort, records: "It is vre tine." It is very tiny. Subsequent entries document the development of nostrils, tail, eyes and legs -- poised to leap....Read more