I went to Walgreen’s last night, and while prowling the aisles I came across an entire aisle of Easter candy. Easter. It is still February. Easter this year is April 24. Yet here they are: the myriad chocolate bunnies (which … Continue reading →
Here’s another of my culinary idiosyncrasies: I am against the invasion of the obligatory peppermill, with all its attendant drama. Why must everything except dessert be covered with extra pepper, offered in a reverential ceremony that makes a person who … Continue reading →
I’ve had some requests for the recipe I mentioned in this post on spinach. And because I aim to please, here you go: olive oil, to taste small onion, chopped garlic to taste, chopped a few tablespoons of tomato paste … Continue reading →
The other day I made a favorite dish: chickpeas with spinach, onions, garlic, and tomato paste. As I cooked it, I mused on how easy it’s become. First, the canned chickpeas. Yeah, the soaked-and-then-simmered ones that you do yourself are … Continue reading →
The big day is tomorrow. As usual, there are many pointers on how best to cook that bird. I have a simple method: it almost doesn’t matter. Just get a good turkey and the rest will follow. A bird will … Continue reading →
I kid you not.
Continue reading →Mark Haub, professor of nutrition at Kansas State, gets my vote as intrepid truthteller of the month, maybe the year. Despite every fiber of his being protesting against some of the results of his experiment in junk food dieting, he … Continue reading →
Lady Bird Johnson was out to beautify America by planting flowers. Nancy Reagan wanted us to Just Say No to drugs. And Michelle Obama would like Americans to eat more healthfully and nutritiously, and to include more fresh vegetables in … Continue reading →
A while back I wrote about the slimy fermented soy product known as natto. Well, as a public service, I’d like to introduce you to another revolting food: the Inuit delicacy known as giviak. I confess that I’ve never eaten … Continue reading →
Remember how much fun it was to taste a bit of the raw batter during the making of cakes or cookies when you were a child? Well, that simple joy ended years ago, when raw eggs were nixed because they … Continue reading →
I must say, this is pretty frickin impressive: Even his facial features look completely different, don’t they? He’s Michael Ventrella, champ at the TV weight-loss game, who had a lot to gain by losing a lot: “By the final show, … Continue reading →
I’ve written before about New England’s love affair with ice cream. And now that the weather here is unseasonably but wonderfully warm—summer seems to have arrived, and it’s only May!—the Boston Globe has published this guide to New England’s best. … Continue reading →