Meyer Lemon and Ginger Pie

One of the best things about having a food blog is the people you meet. People like the nice lady in California who read the post I wrote about Meyer lemons last year, and commented that if I wanted to pay for the shipping, she would pack me up a box of her Meyers from […]

A Baker’s Dozen of My Favorite Cookbooks

Meg, one of the chefs at Too Many Chefs, asked me a couple of posts back to suggest a few cookbooks to her, as she felt that she needed more. As one who lives in a house littered with thousands of books, hundreds of them cookbooks, I am happy to oblige her request, though I […]

Women, Food and Feminism

So, I am late. Yesterday, March 8, was International Women’s Day, and folks were supposed to be blogging against sexism. Oops. I was abed, asleep and sickly all day. So, here I am, all late and wrong, not to write about sexism, because, while I could talk about rampant sexist behavior in professional kitchens (a […]

Cookbook Review: From Curries to Kebabs: Recipes from the Indian Spice Trail

Madhur Jaffrey is a Devi of the kitchen. Even if she came to cookery later in her life (as did Julia Child, for that matter), she found her calling. And all started when she was a college student abroad, alone, and homesick for her mother’s cooking. She learned to cook originally to feed herself, but […]

Soybean Pastes: A Primer

Since I wrote the primer on soy sauces, I thought I should probably talk a little about the different kinds of fermented soybean pastes there are in Asian cookery, too. They are nearly as important as flavor enhancers as soy sauce, and the variation in flavor, color and texture in these sauces and pastes is […]

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