Search
culinary culture
food + cooking
The Instinct, Part II
Last week, while thinking about nuclear-powered tacos, I started deconstructing my eater's instinct into its component rules.
05.01.07
- Keywords
- francis lam,
- culinary culture,
- restaurants,
- the instinct
food + cooking
Hash House Confidential
I hate chain restaurants. Of course, I claim certain exceptions, just as a Californian devoted to a macrobiotic diet might make an exception for In-N-Out burgers.
04.30.07
- Keywords
- john t. edge,
- culinary culture,
- restaurants
food + cooking
Classic Cookbooks: Feasts for All Seasons
De Groot cut a dashing if intimidating figure in the culinary world a generation ago, but is almost forgotten today.
04.25.07
food + cooking
Seven Reasons the Food Tastes Better at Home
Seven days a week, 365 days a year, my kitchen is always open. I never need a reservation and I can always get a great table.
04.24.07
- Keywords
- culinary culture,
- kitchen,
- ann patchett
food + cooking
The Instinct, Part I
Some of the best Mexican food I've ever had was in the parking lot of a dive called Disco Taco in New Mexico, not far from a missile testing site.
04.24.07
- Keywords
- francis lam,
- culinary culture,
- mexican,
- the instinct
food + cooking
Dosa Do and Dosa Don’t
Dosas are commonly described as South Indian crepes, but the description doesn't do them justice.
04.10.07
- Keywords
- culinary culture,
- asia,
- indian,
- restaurants,
- shoba narayan
food + cooking
Confessions of a Junkie
Swiss Miss is watery and tasteless compared with many great hot cocoas. But still: I love it. And I love marshmallow Peeps, too.
04.02.07
- Keywords
- culinary culture,
- behind the scenes,
- ian knauer
food + cooking
My Mian
Bad Chinese food is everywhere, and most Chinese food in Korea is no exception. Sometimes, though, the clash of cultures can really work.
03.27.07
- Keywords
- culinary culture,
- chinese,
- asian,
- lillian chou
food + cooking
Classic Cookbooks: The Flavor-Principle Cookbook
The premise of this slim, uncomplicated volume is that by combining a handful of characteristic ingredients, you can create "flavor principles" that evoke the world's cuisines.
03.12.07
- Keywords
- john willoughby,
- culinary culture,
- cookbooks,
- elizabeth rozin
Pinterest
