Featured Recipe

Omelet

How to Make an Omelet (video lesson)

One of my chefs at Le Cordon Bleu once said, "If you can make an omelet, you'll never be hungry." So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it's typically … [Read More...]

S

Recipe: Salade Niçoise

I first encountered Salade Niçoise in a romance novel, when a beautiful protagonist perched at a table under a striped umbrella on an immaculate beach in Cannes waiting for a murky character. The … [Read More...]

Food Books

High Resolution Burnt Toast Cover

Burnt Toast Makes You Sing Good

"I'm Swedish, which makes me sexy, and I'm Irish which makes me want to talk about it." That's the first line from Burnt Toast Makes You Sing Good, my third book debuting this summer on August … [Read More...]

end of the line

The End of the Line

What would the world be like if there were no more fish? It’s a possibility based on current fishing practices laid out in the excellent, if devastating book The End of the Line: How Overfishing is … [Read More...]

Cooking fundamentals

Omelet

How to Make an Omelet (video lesson)

One of my chefs at Le Cordon Bleu once said, “If you can make an omelet, you’ll never be hungry.” So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it’s typically thought of as a breakfast dish, British food writer Elizabeth David wrote about an omelet with a glass of wine […]

White ceramic mortar and pestle with rosemary

Spices & Herbs: A Quick Lesson

As this terrific video by Consumer Reports shows, you don’t need to spend a lot of money on fancy spices. However, the key element is when spices get old. Ground herbs and spices are more exposed to air, and thus they lose their potency more quickly. Spices vs. Herbs First, its important to know the […]

whole_chicken

Recipes & Fundamentals: Using a Whole Chicken

On Wednesday I bought a chicken on sale for 99 cents a pound, and cut it up, shaving off the breasts to reserve the back for stock. It left two hearty chicken breasts nearly 14 ounces each, or about eight servings in all. I cut up the back, roasted it to a dark brown, then added it with […]

Spices collection

A “Cheat Sheet” to Flavor Profiles

What makes something taste Italian or Cajun or Moroccan? Whether crafting vinaigrette, seasoning chicken, or developing a soup, understanding the flavors of ingredients that help to define various cuisines can be deeply useful. Every cuisine has its regional variations; Basque cuisine is vastly different from the classic dishes from Provence, but they’re both French. So […]