Cooking a Daube

Daube is French for pot roast. Well, no it isn’t, it’s French for stew. But a stew has small pieces of meat, like boeuf bourguignon and a daube is a whole piece of meat. Right? This should... Read More

Some Like it Hot

From Mexico to Mali, nearly every cuisine on the planet embraces the hot pepper. Even French cuisine has a few spicy dishes, but they tend to come from the more rustic southern region, Andalusia and P... Read More

Pumpkin Bread

The other day, I made pumpkin puree. With over a kilo of the stuff, now I have to find some things to make with it, right? Well, never fear, I’ve come up with a whole bunch of ideas for how to ... Read More

Pesach Menu Review

Thirty-two delicious Pesach recipes to make your seder delicious. Appetizers, soups, entrees, and side dishes inspired from the seder plate itself.... Read More

Fancy Schmancy Chanukah Latkes

Everybody’s making a big deal about Chanukah and Thanksgiving intersecting this year. Which I suppose it is, given that the last time it happened was in 1888. Be that as it may, I will not be st... Read More

Fresh Pasta

Let’s disabuse you of some prejudiced notions of fresh pasta right away. You don’t (really) need any special machines, it does not take hours to make, you don’t need any special flou... Read More