Recent News

Something Fishy in “Organic” Valley

Something Fishy in “Organic” Valley

“Organic milk” made by a combination of cows, sardines, anchovies, and tilapia. It keeps for 70 days.

Read More 0 Comments

Blueberry Cake (or not)

So legendary we simply called it “The Blueberry Cake”. Just an inch or so tall, the cake is not a quite a cobbler, a clafoutis, or a proper streusel — though it involves elements of all of these.

Read More 0 Comments

On Chicken Piccata

There are lots of ways to ruin (or just complicate) chicken piccata: garlic, white wine, or peperoncino to name a few. Here’s how to do it right:

Read More 0 Comments

Google’s Extra Step for Recipe Writers: Programming

Food bloggers will need to learn some computer programming — if they want anyone to find their recipes on Google.

Read More 0 Comments

Too Approachable?

Too Approachable?

When a wine is designed to be so user-friendly that no one can object — not even this connoisseur.

Read More 1 Comment

An animated octopus dish

An animated octopus dish

A clever take on the octopus dumplings (たこ焼き): cover them with strips of bonito that undulate in the rising heat like tentacles.

Read More 0 Comments

The latest zombie books

The latest zombie books

Various “print-on-demand” companies are now specializing in creating these ghosts of books past. One copy of George Calderon’s “Tahiti” is particularly haunting.

Read More 0 Comments

Sizes start at large: Lattes, muffins, waistlines

Sizes start at large:  Lattes, muffins, waistlines

Bigger servings for bigger people, or vice versa?

Read More 0 Comments