A true companion, indeed.
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Owner Jessica Bongard creates inspired slow food menus to satisfy nearly any palate.
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Essays that evoke the warmth and hospitality of Italy are interspersed with recipes organized by season.
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There is no Afro-Peruvian or Chinese-Peruvian cuisine; everything is simply just Peruvian.
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Food chemist Hervé This has written numerous books about the science of taste and the science of cooking.
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Every recipe we tried was a delight.
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I am in the midst of writing a paper about Ohio Wine
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What makes you happy?
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I’m looking forward to the magic that could be conjured from these simple ingredients.
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What we all found and shared was that cooking with smoke is not as difficult as we expected.
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From Chardonnay to Nebbiolo, Syrah to Nero d’avola, traveling from terroir to terroir is a full body experience.
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From Pho to rabbit stock, from duck confit over chicken broth-based bean soup, from shrimp bisque to beef stock
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a wonderful volume filled with meal after meal of cooking treasures.
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Unleash the power of your nose and amplify the sensitivity of your tongue!
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Ideas travel. Food is not copyrighted.
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I’m collecting soup bones, stockpiling onion skins and carrot tops, and waiting for the next sub-zero weekend so I can attempt to try my own version of Pam Root’s pho.
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We’ll also share a meal of pho together.
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Ciao from Germany
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When I moved back to Vermont, I realized I had to learn to cook
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will be writing at least once a week about all things gastronomical.
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