As somebody with an irrational, yet nonetheless... →
…I cannot tell you how much use this has been.
This is exactly what I want to do with my life.... →
An article on NPR, for which I wrote a “feed52” post. Brilliant idea.
My most recent article on food52... →
Carrots Grow Underground
The New York Times blog recently featured an article entitled, “Wait, so people are cooking?” (Bittman and Meyer apparently jointly wrote it, although that was unclear as both were listed as authors). The article discussed a recent survey by Share Our Strength, which suggested that many low-income Americans are cooking at much higher rates than we had anticipated. The common...
Bittman's Opinion on Anti-Hunger vs. Anti-Obesity →
A very well done piece.
Let me just tell you about these glorious... →
Maybe the most delicious thing I have ever had. The idea is that you get a piping hot cup of coffee, let them sit on top as it cools, and then dip. Unreal. Actually like nothing I have ever tasted.
Maybe the tears are what makes the batter break?
Every year, on my father’s birthday, my mother would take some time off (a hard prospect as a physician at a busy hospital), seal off the kitchen from children and golden retrievers, and work tirelessly to create the most delicious baked confection of all time. We call it “the cake that makes us cry”. It is a genoise with butter cream frosting and an almond praline brittle...
The French Paradox (Or, Why it is okay that I eat...
I am usually not a fan of irrelevant photos being used for articles on blogs, but it is important to remember where our cheese and butter comes from (…and no, these cows are not French, but as producers of saturated fats, they too are interested in how they can impact human health). Here are some facts about the French: 1) On average, they eat 108g/person/day of saturated animal...
Not technically cheese...but... →
The thing about pretentious cheese is...
…sometimes the cheese isn’t that great. Don’t get me wrong, I love a good $24.99/lb Humboldt Fog as much as the next guy - but you know what else is good? - a 2.50 block of Cabot Extra Sharp Cheddar. The upscale cheese in America has pretense on lockdown. Blocks of cured dairy worth hundreds of dollars are stored at precisely 30 degrees C. What happens if you store them at 31?...
My Peppermint Bark on PBS →
Sara Moulton featured a recipe that I developed (and that she significantly improved) for Peppermint Bark. Check out her article on holiday food gifts - a good way to save money this holiday season. (Spoiler Alert: Sara is my aunt).
Check out this awesome article from @food52 on... →
Cheese, Working on my Night
I have tried to write a blog several times before - never got to more than a couple postings. But… inspired by the few food blogs I read (Food52, Grub Street, etc.) and encouraged by the sheer volume of Tumblrs and the consequent anonymity that they offer, I decided it was time to give it the college try. There is a really great episode of 30 Rock, where Liz has just visited a...
Working on my night cheese and some other...