Category Archives: Food

Cooking Live: Penne with asparagus, parmesan and lemon

I discovered this simple recipe last year at Tastecamp, when David Page, of Shinn Vineyards, in Long Island, made it for a group of bloggers attending this blogger meeting. Simple, delicious. I must have gone back for three servings. It was just a great balance of flavors – and it went pretty well with the [...]
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The taste of oil

If cooking was a Hollywood movie, oil would be relegated to a very small supporting role. A couple of lines, nothing memorable, nothing to build a career on. Frankly, with the way most generic vegetable oils taste, that’s a proper casting. Your average corn, canola or sunflower oil doesn’t have have much personality: it may be [...]
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Cooking Live: parmesan-encrusted chicken breasts with a stovetop paella (of sorts)

In mid-January, the New York Times published an article by Melissa Clark entitled Recapturing the Glory of Boneless, Skinless Chicken Breasts. The premice to the article was that this piece of chicken, lauded for dietary reason, was also a rather boring, as far as flavor and texture were concerned. With the help of some fine [...]
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Sprucing up leftovers: beef-mushroom stew on Twitter Cooking Live

Some leftovers are particularly tough to deal with. For years I’ve dreaded the extra meat left after a Chinese fondue. That thinly sliced meat is not an easy thing to cook. Boiling it is kind of boring, stewing it leads to a rather mushy result, and frying it is also not as simple as it [...]
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Year-old ham, dried bacon and Christmas marvels

All sorts of wonderful treats are on the table at Christmas time. And I’m especially proud of some that we served last night for pre-dinner drinks. A dry-cured ham that had been hanging in my cellar for a little over a year and some delightful air-dried bacon from this fall’s Operation Half-Pig accompanied the just-finished [...]
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Mixing it up in the wok: Italian flavors in a Chinese cooking vessel

In the days when I dabbled in creative management consulting, over ten years ago, one case study that came up was how Canon had redefined its business, at one point. I’m telling this from memory, so details may be off somewhat, but bear with me. Instead of considering itself as a manufacturer of particular goods [...]
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Going whole-hog with a half pig: how I got meat for the winter and decided to start a food blog

To really get what food is all about, you have to make it. I don't mean you can't enjoy it if you don't get your hands in there, but to really get a sense of how a good meal comes together, to understand why a dish is successful or not, there's nothing quite like practical experience.
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