Today I wish a happy Independence Day to all my smart, vigorously commenting, articulate, wonderful readers who make this blog so exciting to write. Many of you come here to read about food and drink, for the occasional recipe, or to enjoy my wife’s excellent photography, but I’m guessing from the comments and from which posts are most read, that people come back because I’m an independent thinker and writer about food and cooking. I, with my friend and collaborator, Brian Polcyn, wrote a love song to animal fat and salt in a fat- and salt-phobic country. Earlier this week, I moved to make July Butter Is a Vegetable month (because it is, if you think about it right) even though every doctor in America will warn you away from too much butter (no matter that Read On »
Posts Categorized: chefs
Dan Barber explains why vegetarianism is not beneficial to our environment and our food, via WSJ.
Studio Kitchen shares some fantastic photos and spring inspired dishes, via Studio Kitchen.
A review of several cookbooks you should look into for this summer, via WSJ.
Chef Edward Lee discusses the importance of slaughtering meat and how it connects us, via Gastronomica.