More Peas, Please!

It used to be that I hated peas. I think it had to do with being forced to eat mushy, olive-drab, tinny-tasting canned peas with pearl onions as a child. Or worse, garden fresh or frozen peas cooked into a similar state of squishy, dull-green death. These poor malignantly mistreated morsels of former vegetation were […]

Confessions of an Alpha Cook

As a special Valentine’s Day treat, the New York Times printed an article entitled, “He Cooks. She Stews. It’s Love.” Basically, it is about the power struggles married or cohabiting couples experience in the kitchen when it comes to daily meal preparation, cleanup, entertaining and just plain chores. Naming the primary cook in a couple […]

Variations on Chinese Recipes

Most of the recipes presented on this blog are ones that either are, or have become, favorites at my house, and they turn into standards that live in my head, and I no longer have to seek the written recipe in order to recreate them. However, these recipes do not stay static. I do not […]

The Best Recipe for Culinary Cultural Imperialism

You know, I should just stop picking up Cook’s Illustrated Magazine. I should know better by now. I should know by now that the authoritative tone that their writers take works my very last nerve. I should know that, while their recipes are researched and tested obsessively and thus WILL work, most of them are […]

A Sri Lankan Curry

Sri Lanka is a land of gemstones, tea and spices. This independent island nation, which sits about 18 miles or so off of the southeastern coast of India, is cast in the Indian epic, The Ramayana, as the stronghold of Ravana, the abductor of Sita, the wife of Rama, a human avatar of the god, […]

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