There were tales of tortillas made from impeccably sourced single-origin corn. Rohan duck was cured for three days. And a Michelin chef from Mexico City was going to change the way New Yorkers thought about his cuisine. Could any place meet the expectations generated by such hype? The raves about Batard and Upland had been…
The obvious promotion of celebrity chefs, TV shows and food conglomerates has reached international proportions with festivals from Aspen to Barbados. Tickets cost upwards of hundreds of dollars, and that doesn’t include plane fare or hotel. Supposedly a portion goes to charity, but that’s questionable. Even smaller festivals, which focus on local ingredients and promote…
A phrase I often say. As you can probably tell from many of my posts, I love cheese. I have it almost every day. (My cholesterol levels happen to be great in case you were wondering.) Be it cow, sheep, goat or a combo. Soft, semi-soft or hard. Great on its own or simply paired…
You may have noticed a dearth of dessert recipes on this blog. That’s not to say I lack a sweet tooth (who doesn’t love chocolate!), but I’d rather have an appetizer or cheese over the calories that typically accompany a piece of cake. Plus, I don’t find it as enjoyable as preparing other courses. Baking…
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