Many years ago I had the honor and privilege to both attend and actually “sous chef” for several master classes with the late, great Barbara Tropp. For those who don’t [ … ]
Sprinkles with your Hypocrisy
The Portland Tribune reports that the city of Portland, Oregon plans to declare an “official city doughnut” this week. Mayor Tom Potter will introduce his official doughnut resolution, declaring Voodoo [ … ]
9 Domestic Sparkling Wines for New Year’s Eve 2009
All Champagne is sparkling wine made through the “Methode Champenoise.” But not all sparkling wine is Champagne. Wine writer Alan Richman in the December 2005 issue of Bon Appetit magazine [ … ]
Obama’s “Kitchen Cabinet”
The San Francisco Chronicle today reports that President-elect Barack Obama received a letter from Alice Waters of Chez Panisse; volunteering her services – and those of Gourmet editor Ruth Reichl [ … ]
Fuyu Persimmon and Duck Salad
Fuyu Persimmon and Duck Salad with Hazelnut-Sherry Vinaigrette What in the world is a Fuyu persimmon? The Fuyu (pictured at the right) is a non-astringent persimmon variety. It is sweet [ … ]
The Persimmon – More than Pudding
…[the persimmon’s] bitter power of astringency is surprising, and seems capable of suspending for a time all the faculties of the lips, and binds up the risible muscles of the [ … ]
75 Years of Conspicuous Consumption
December 5th is Repeal Day. That day back in 1933 that ended those dark days of “The Great Experiment” that failed. For those who where sleeping during American History class, [ … ]
Love Me Tender
What’s the best way to bring out the full flavor of meat? If you want to get those juices really flowing, you need to cook it long and slow, and [ … ]
Copia Files for Chapter 11 Banckruptcy
According to the New York Times (NYT), the mess that is COPIA (offically the American Center for Food, Wine and the Arts), the ambitious Frankenstein’s monster in the heart of [ … ]
A Green Christmas – Top Ten Sustainable Culinary Gifts
Brace yourself. It’s that time of year again. I love Christmas as much as the next guy. The lights, the color, the celebration, the sharing, and especially the eating and [ … ]
Wave Energy Development and Marine Reserves
I am a commissioner on the Oregon Dungeness Crab Commission, an industry-funded agency and part of the Oregon Department of Agriculture’s Commodity Commission Program. Among our other responsibilities to the [ … ]
Michael Pollan for Secretary of Agriculture
Brian Lehrer of the Brain Lehrer Show on WNYC Radio spoke with author and activist Michael Pollan (The Omnivore’s Dilemma, The Botany of Desire, In Defense of Food) about government agricultural [ … ]
The Perfect Turkey
This may sound egotistical but I know a LOT more than you do about cooking a turkey. Allow me to explain… Back in 1999, when I was teaching at the [ … ]