Jello-o used to have savory flavors like tomato, celery, and vegetable, via The Society Pages.

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Spring is here and Hank Shaw shares his recipe for pickled ramps, via Honest Food.

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Learn how to make a delicious onion tart. It is so easy and so tasty, via NYT.

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I hadn’t planned this post but when my wife, Donna, started emailing these iPhone shots of the dishes she was served at per se yesterday at lunch I just had to put them up. First of all, Thomas Keller and his ace staff two years ago began offering dishes a la carte in their salon area, outside the dining room. It’s a fabulous way to taste what the per se chefs, led now by CDC Eli Kaimeh, are up to. (It’s no wonder that Sam Sifton, in his final column as restaurant critic for The New York Times, called it the best restaurant in New York City.) Chef Kaimeh did not work lunch yesterday; in his stead was Chef David Breeden.  I once complimented Deborah Jones on her amazing photography in Under Pressure (she’s photographed all of Read On »

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This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at hippressurecooking.com. My friend Annie LaG took her up on how to cook easy-peel hard-cooked eggs and pronounced them amazing. I have long been a fan of the egg and recently a fan of the pressure cooker (here’s the one I use, via Opensky.com). I love it especially when I want to have a quick stew ready for a weeknight dinner. A 2 to 4 hour stew can be completed start to finish in under and hour.  But the egg and the pressure cooker came together on twitter. I invited Laura to guest post and she eagerly agreed. In fact, she Read On »

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