Lawyers who cook.
When I was telling my girlfriend about Jeffrey Steingarten, she wasn’t at all surprised he’d been a lawyer before jumping into food writing: “Sure,” she said. “He had a lot of money and since you can […]

I’ve been missing wild strawberries.
When I was a kid — a very little kid — there were wild strawberries growing down by the lake where we have our summer place. The houses are all built on a sloping rise crescenting the beach: the[…]

What I have learned from roasting three chickens this week:
1: Spreading a little bit of mayonnaise — enough to make it glossy, wiping away any excess that shows up as white — on the skin of the chicken, instead of butter, crisps the skin[…]

The news is a few months old, but I’ve only just read it and didn’t see mention of it in the blog:
The 50 best restaurants in the world, according to Restaurant magazine. The blog world has been all up in arms about it for one reason or […]

1) I don’t like microwave popcorn: I like it popped with just enough oil to keep it going, on the stove, in a pot. I like the butter, if there is any, to be butter. I like the salt to be light.
2) I don’t like sweet popcorn, generally &[…]

So I’d bought basil.
More to the point: for two dollars, I bought a grocery sack full of fresh basil; by comparison, a small plastic pack of basil with enough for pesto for two, or a dish of Thai basil chicken, costs between $1.50 and $4.00 at […]

My turn.
I’m Bill, whom some people know as Tep from abbreviating my last name, and I’ve been thinking all weekend about what on Earth to post about, while being engrossed by cooking: it’s Independence Day, and a holiday for me is p[…]

PRINCIPLES
A couple of years ago, when I was 16, I remember listening to Never Mind the Bollocks a lot. In particular I remember a family holiday to France that summer where I swelled with anger at having to stay in a nice hotel in the Dordogne and b[…]