The New York Times > Travel > Choice Tables: Quirky Spots the Locals Love But Don’t Reveal
NYT’s travel writing about restaurants in Paris.
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The New York Times > Travel > Choice Tables: Quirky Spots the Locals Love But Don’t Reveal
NYT’s travel writing about restaurants in Paris.
Now that’s a post title that most spam detectors would bite on. I made the Spicy Roasted Chicken Thighs the other night, and they were good, though I didn’t follow the recipe precisely. Variation: I forgot to put in the tomato paste, though I got some for the recipe (three cans of it on sale, ... Read more
...with crab cakes! Ellen and I had the house, and New Year’s Eve, to ourselves last night. We had homemade crab cakes, asparagus, salad, and peach sorbet, with a nice 2003 merlot. We welcomed the new year listening to H. Johnson’s Jazz Classics on our public radio station. His show has been on for more … Read more
Recipe: Spicy Roasted Chicken Thighs
Adapted from Suvir Saran
Jack says he doesn’t like olives, but I know he’d like the first part of these Deep-Fried Garlic Cloves and Green Olives I’d like to make. From the NYTimes.
the hungry tiger is just a very nice food blog. Can’t recall how I came across it; I created the draft of this post weeks ago. Worth a periodic visit to read how someone loves to cook and eat not great food, but very good food, with attentiveness and care.
Scripting News: 8/12/2005 Well, it’s my sister Janine’s birthday and we’re looking forward to having dinner with her and Bryan tonight to celebrate (Eclipse di Luna – ooh, yes). Jack is at Ellen’s parents’ house, and Will is with us today – at cross country practice, as I write. I hope to edit some of … Read more
Toast is a lovely food blog by a 57-ish woman with two cats, more than 400 cookbooks, good taste, and an engaging prose style with which she regularly publishes good recipes and photos of the results.
The Omnivore – Learning to Eat Everything. By Jeffrey Steingarten in Slate (from 1996!) . People should be ashamed of the irrational food phobias that keep them from sharing food with each other. Instead, they have become proud and arrogant and aggressively misinformed. But not me. When I donned the heavy mantle of food critic, ... Read more
Peter Hertzmann’s recipes for fine French cooking, painstakingly presented. Also well-diagrammed knife skills, including illustrations, and more and more. The lamb recipes attracted me first, and apparently legs of lamb are on sale after Easter….