Stir-fried Cauliflower and Green Peas with Toasted Cumin and Coriander Seed
Italian, Indian and Chinese cooks find common ground on the issue of what to do with a cauliflower. They will …
Previous articles
Lemon Curd Tart with Coconut Crust
“My mother…had learned to cook when a girl…She learned the feel of foods, such as the lightness of brioche dough …
Grilled European Sea Bass ~ America’s favorite imported fish prepared Congolese Style
With its sleek, gray body, tinged with pink, the European Sea Bass is, aesthetically speaking, an attractive creature. American chefs …
Shrimp, Avocado and Mango Cocktails
Like a player piano that pretty much plays itself–with a little help from someone to tend it–certain dishes just about …
Gougère ~ in the classic ‘ring’ form
In the preface to the recipe for Gougère in her highly readable French Provincial Cooking, Elizabeth David warns that making a …
Carrot Salad Clementine
Fruits and vegetables have histories–as do people and events–that are a combination of truth and tale. Fact and story both go into …
Mussels with Snail Butter ~ Moules a l’Escargot
These days, in many spheres of American public life, compromise is out of fashion. But regardless of what is popular for …
Dark Chocolate Cream
There are many for whom the kitchen is foreign territory and yet who, for any number of good reasons, may …
Fresh Tomato Tart ~ Tarte Fine aux Tomates
The tomato, like a good character actor, is able to convey a range of impressions in shorthand. It is traditionally infamous in the …
Hakurei Turnips, Herbed and Spiced, and their Stir-fried Greens
The Chinese have a term for children–expressive of both their sweetness and their humour value. They call them…little turnip heads. Hakurei …
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