October Flavors

October is my favorite month. Autumn finally regales us with her glory, as she enrobes herself in a cloak of fiery color and shakes out her hair in a flurry of damp, chill breezes. The nights grow subtly longer, and crickets, nightbirds and toads sing a lullaby to summer as clouds skitter across the somber […]

Arroz Gratinado

Nearly every culture has a dish related to a casserole. If there are ovens for baking bread, then casseroles are certain to follow; they are simple to put together, they cook undisturbed while the cook is engaged in other things, and they can utilize leftovers and be made to stretch to feed umpteen-eleven people without […]

Teaching Tarka

My daughter, Morganna, is taking a class called “World Foods,” which is not surprising, because she aspires to follow in my footsteps and go into culinary arts as a career. The class, as near as I can tell, is a way to get kids to take Home Economics and learn about other cultures at the […]

Herbs de Provence

I don’t tend to use a lot of different spice blends; I tend to make my own, particularly when it comes to Indian, Mexican, Chinese and Thai foods. But, sometimes I pick something up at Penzey’s because I like the smell of it, or it seems appealing in some way, or I end up getting […]

Layers of Love

Lasagne is just one of those universally comforting foods. Everyone likes it, and no matter who makes it, lasagne is nearly always at least good, if not phenominal. Even bad lasagne manages to be pretty tasty. I have no idea of the derivation or history of lasagne, nor do I know when it became such […]

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