avacado-orange-salad-croppe

For forty of the past seventy days I’ve been on the road, with another two weeks to go before I can settle into the holidays, and perhaps the biggest thing I learned was how hard it is to find good, nourishing food when traveling, especially when you live in a Marriott Courtyard. I spent ten days, for instance, at one such Marriott in the infernal (temperature-wise) San Fernando Valley while filming a new cooking competition show. (Kitchen Inferno airs this Wednesday on Food Network—let me know what you think!) True, there was a Whole Foods within a fifteen-minute walk, where I could buy grapes and almonds for the room, and I could have hit the salad bar, but I don’t like to eat out of plastic clamshell containers. By myself. In a shitty hotel room. Sorry Read On »

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Slicing the pig in half.

Re-posting this because I can’t be there this year and it is such a valuable event. I’m sorry to be missing it, and miss very much my dear friends Brian and Kate Hill and Christoph and Isabell. -MR Christoph Wiesner, the Austrian butcher who raises Mangalitsa, is always tense before the kill. Last year, he told me, yes, he was nervous because it wasn’t his pig, the pig didn’t know him, he couldn’t know what the pig would do. Under normal circumstances the pigs have spent their lives with him and the week before they are done in, he brings the captive bolt, the stunning device, into pens so the pigs are used to even that. The pigs are calm throughout. This year, at Pigstock in Traverse City, MI, Christoph was not only unfamiliar to the pig, he was miked Read On »

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Arugala1@1020

  I wanted to take a moment to appreciate arugula because, well, Donna had the urge to photograph it. These are from our local market and it’s probably the most tasty green I’ve ever had. How a green packs such a powerful taste, I don’t know (if anyone does, please educate me). Must be good for you! Even James likes this leaf. Thanks, Donna, for this photo. Love the intense pleasures of fresh arugula. It’s very stemmy so takes some picking, but it’s well worth it, especially raw but also lightly sautéed. Working hard on revising this site design so that it’s easier to read. Thanks for everyone’s comments.

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Celebrate the life of a true actor of our time. We will miss you Peter O’Toole, via the NYT.

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An interesting piece on poets who have written about food, via NPR.

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