Using a kitchen scale to measure ingredients is better than a volume measure; Americans are not embracing this tool, but you should, via New York Times.

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Lobstering is Maine major fishing income, if lobster population comes into trouble, so does the coast. See how conservation is key, via NYT.

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Adjust the US diet and save billions of dollars in healthcare. Should we tax unhealthy food? via NYT.

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Can’t decide between a traditional rich creamy recipe or a tangy one. Try a little bit of both with a creme fraiche cheesecake, via NYT.

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It is time again to bring out The Chicken-Fried Pork Belly Salad, which I created in August 2007 in the midst of my fury at the chief icon of American restaurant food: The Chicken Caesar.  Today’s post was sparked by Sam Sifton’s NYTimes magazine column on the Caesar salad, which addresses the fact that few dishes are truly authentic, and he uses the Caesar salad as an example. For me putting a chicken breast on a perfectly good Caesar is an emblem of American mediocrity, a lack of imagination, and our fear of food (The Shame of the Chicken Caesar Salad). But Sifton, while he makes the unconscionable error of failing to include my Chicken Fried Pork Belly Casear in his list of famous variations, does us a service by telling us a freeing truth: Read On »

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