Food writing archives
Discussions of food and drink, memoirs, and the best of culinary in culture
’86’ clothes! Tasting something greater
When tension that could be cut with a knife was used to make noodles instead. When we still wore clothes.
Apple sweet, coffee dark and bitter
We all need to eat – food will always be an important part of our lives. We all have our own stories and memories. Our own apples so sweet, and coffee made dark and bitter.
We’re always searching, our culinary tongues, for something new to taste
Going out to a restaurant is not only about the food: It’s a unique culinary experience.
Thoughts on cooking at home
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.
Restaurant run: Low light for food, fantastic, and categorical phantasm
The smells and tastes of food root deep into the memories we’ll hold onto when we’re old.
Food & Sex & Everything in between
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.
Stars in my eyes: A food memoir
Ranelle Kirchner’s experience in Avignon, France, working for Michelin-starred Chef Christian Etienne, like a dream, still leaves stars in her eyes,
When I think of food
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.
After we eat
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 for Easter? Of course.
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.