As usual, Michael Pollan is right.
Author: Chef Zuz
Many restaurants are fiercely protective of their recipes. The rationale, I guess, is that if you knew how to make that outrageous duck confit poutine or that sublime gingerbread Twinkie with… [Continue Reading]
Last month, National Public Radio’s All Things Considered announced the “Taste of Summer” contest, an invitation to listeners to submit their favorite summer recipes and the great stories behind them…. [Continue Reading]
If you attended grade school in the United States in the early to mid-1960s, the term “chicken fat” may hold a special, indelible, perhaps excruciating meaning to you. If you… [Continue Reading]
When you find yourself far from the food you love, you make do — or you make it yourself. Over the years, Chef Sin and I have lived in and visited… [Continue Reading]
For the first 20 years of my imbibing career, I used only one recipe book: Cocktails, a spiral-bound guide self-published in 1984 by my friend Michael Brunelle. An artist and… [Continue Reading]
It was gone, all gone! No turkey! No turkey sandwiches! No turkey salad! No turkey gravy! Turkey hash! Turkey a la king! Or gallons of turkey soup! Gone, ALL GONE!… [Continue Reading]
How did the homeliest bird on the continent become not only our country’s holiday feast favorite but also the home cook’s equivalent of the Hope Diamond? But there it is…. [Continue Reading]
Kat House, our favorite WineWise expert (and yes, that is her name), is offering several holiday-themed classes this month. You will learn. And have fun.
[Photo: Olive Oil Shop] I don’t know how good Alton Brown is as a chef, but he’s definitely the world’s best kitchen docent. Nobody seems better able to guide us… [Continue Reading]