Soppressata

While David Lebovitz considers molecular gastronomy and  The Alinea Cookbook in a long and thoughtful post today (he approaches with great skepticism, as he's a traditionalist at heart, and leaves with appreciation having come back round to where he'd...

Eggshells

 In The Elements of Cooking, I wrote an essay about the extraordinary, even miraculous, versatility of the egg in all its forms, raw, soft cooked, hard cooked, as main ingredient, as garnish, as cooking tool, yolk only, white only.  I neglected to mention...