Going out to a restaurant is not only about the food: It’s a unique culinary experience.
Cooking rice from a big bag of it in the corner. Often potatoes, and canned black beans. Tomatoes if we were lucky, though they never lasted long.
The smells and tastes of food root deep into the memories we’ll hold onto when we’re old.
When tension that could be cut with a knife was used to make noodles instead. When we still wore clothes.
It’s been said that food is better than sex. It’s not better than sex, but the sensations, the appetites, the hunger do come pretty close.
Ranelle Kirchner’s experience in Avignon, France, working for Michelin-starred Chef Christian Etienne, like a dream, still leaves stars in her eyes,
I think about the plate, empty, washed by someone with wrinkled fingers forever reeking of sweat and astringent of cleaning chemicals, to be full again.
The meal, consisting of something from the garden, something from Lake Superior, and something that Ralf across the table killed with his hands, is over.
Lamb kofta is a new take on a spring classic, and is surprisingly easy to make. Add a little charcoal to Easter with this recipe from Brandon Randolph.
Not sure what to do with those leftover pieces of fish, the bellies and small scraps? Try turning them into fish cakes with this fantastic recipe.