Tag Archives: new york times

The Pen and Ink Cookbook

I told Mark Bittman this week that I really love his food triage, the graphic, entertaining ‘food flow chart’ as I call it, that he has frequently published in the New York Times. Mark said that at the Times they actually call it “the … Continue reading

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Live and Shop Compassionately – Who Me?

My love of butter, in its place and quantity, is no secret, so Mark Bittman’s recent New York Times article, “Butter is Back” might sound duplicitous to my recent blog post; however, there’s an important distinction. Mark was commenting on the recently … Continue reading

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From Sandbox to Saffron

It’s a mother’s prerogative to preserve those lumps of clay her son skillfully crafted into works of art in elementary school.  In rummaging through KC’s childhood projects I discovered a timeline of seminal events in the first ten years of his life.  These were events that he … Continue reading

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French Artisan Chocolatiers

A perspective on the true elegance of the world’s finest chocolate is worth a 3-minute read in the New York Times.  The competition between French pastry chefs and chocolatiers to produce “something simple, spectacular or silly” with chocolate reaches levels … Continue reading

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The Creme de la Creme, Cultured Butter

Perhaps you need to be a cookbook “reader”… poring obsessively over page after page of text and pics… to be interested in tasting butter.  I’m not talking about voicing a simple preference for one commercial butter over another.  I mean tasting … Continue reading

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Stop Looking for Lunch

Who says “It’s not hip to bring lunch?”  Mark Bittman has a firm grasp of the unspoken recognition that it’s somehow not cool to brown-bag lunch in his article entitled Bring Your Lunch to Work. This is a story about everything from … Continue reading

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Pie is Reason Enough to Celebrate

The clock is ticking but there’s still time.  To make 20 pies. My spiritual teacher once reflected on a quality of his pre-awakened personality: “Anything worth doing is worth overdoing.”  So when the New York Times food and dining section posted … Continue reading

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