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Now that you know just how to use chopsticks, cook up a meal to enjoy with them tonight! To delve deeper into the culture and history of the chopstick, Q. Edward Wang, the author of Chopsticks, suggests exploring the culinary traditions of Japanese ramen, Vietnamese pho, and shuangyangrou, or Chinese hot pot.
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"Food Will Win the War!" the U.S. Food Administration proclaimed. Instructing the folks at home to cut back on their wheat and meat intake meant more food to fuel the soldiers overseas. But how to make it through those Meatless Tuesdays and Wheatless Wednesdays before 1920? Take a stab at these recipes for the experience of WWI at home.
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Roasted Rack of Lamb with Bitter Orange Deglazing Sauce -- My standby this Thanksgiving for a small crowd.
Read MoreIf you're like me, you love beets. They're all over restaurant menus lately, which is great. Though delicious and simply done, I find ordering them underwhelming. After all -- they're really easy to make at home, and they keep for ages. I've gotten my wife eating them, and probably do so 2 or 3 times a week. Here, Susan Pinkard, trolling through historical French recipes, has excavated a recipe for a Good Friday dish (totally vegetarian). It's unlike my usual beet routine, so I'm going to give it a whirl. How could one go wrong with 2 sticks of butter?
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Now, I love monkfish. If you've never tried it, think delicate, and very much like lobster. Personally, I prefer it to lobster. After seeing Susan's adaptation of this La Varenne preparation, I know how I'll be cooking it next time I pick some up.
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Nothing is more French than sparkling champagne, you say? Well, not exactly. Although the wine itself comes from the province of Champagne, just to the east of Paris, the idea that a glass of champagne is supposed to be bubbly is not itself French in origin. In fact, it’s English.
Read More"I can’t make hollandaise sauce—it’s too hard." No single recipe epitomizes everything people love and fear about French cuisine more fully than hollandaise sauce. Not to worry. Hollandaise itself descends directly from one of the oldest and most celebrated recipes in the history of French cuisine and, in its original form, it is not nearly as intimidating as cooks now find it.
Read MoreSusan Pinkard’s new book A Revolution in Taste: The Rise of French Cuisine showcases her intimate knowledge of how French cuisine became what it is. Her mastery extends beyond this — she has excavated some of the most influential recipes and cooking techniques from the early modern French kitchen, from master chefs like Marin, La […]
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