Breakfasts - Irish, French, Vietnamese
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Baguettes the French like - 2 Jun 2010
With grilling and picnic weather now in, a meal al fresco can be made or broken by your choice of bread. A bad baguette is almost as bad as that squish-flat-between-forefinger-and-thumb Kleenex bread. But there are some good ones around. read more...
Desssert: Pain du Mom with Crème Anglaise - 1 Jul 2009
"My mom came up with this recipe," says John MacPherson, owner-chef of the Foster Harris House (so, Francophones, don't get picky about the grammar), "and has served it for some 20 years. Of course the serving size at my mom's is five times as big as we serve at the Foster Harris House, but a little goes a long way with this decadent breakfast dessert." read more...
British markets - 24 Jun 2009
When cable TV broadcasts Wimbledon hosting the tennis championships, it's time for a British court-side tea of cucumber sandwiches, strawberries and cream. Which bring on British nostalgia. Missing Marmite? Pork pies? Or Bird's Custard? Need to lift the spirits with a nip of ginger wine? A little Land of Hope and Glory is just behind the doors of these markets. read more...
Breakfasts - a good start - 8 Jan 2009
Mom always said you should start the day with a good breakfast. You know she's right. But if you can't face a bowl of cardboard-tasting, horsestall-looking granola, the nations of the world offer other options. read more...
Coffee - home-brewed - 18 Nov 2007
Coffee starts the day and rounds up a great dinner. So it better be good. We should choose it as carefully as we choose our wine. read more...
Croissants - 18 Nov 2007
The French probably have the most seductive notion of breakfast - a good cup of coffee and a croissant. read more...
Home-cooking Restaurants - 16 Nov 2007
Nostalgic for restaurants of the 50s? That time before fusion when food was simple but wholesome and plentiful? There are still some diners, restaurants and lunch counters around, cooking food as mother made it. read more...
Phô - 16 Nov 2007
One of the best meals-in-a-bowl is the Vietnamese soup Phô. Pronounced 'fur' or 'feu', like the French word for fire, it's satisfying, simple and healthy, a Vietnamese breakfast dish that makes a great lunch for Westerners. read more...
Pork meats & cured sausages - 15 Nov 2007
Cured and smoked pork meats are central to German and other Northern European cooking and wonderful in winter with mashed potatoes and red cabbage. read more...
Bacon - 15 Nov 2007
Proper bacon is not that stuff that leaks puddles of grayish water into the pan. Buy the bacon Grant Achatz of Alinea cooks with. read more...
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy.
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