Shrink in the Kitchen

Two wildly entertaining pieces in today’s NY Times.

While The Boston Globe offered ways to cook lobsters–Earth-shattering news: If the lobster isn’t moving, it may be dead and dangerous to cook and then eat!–The Times ran a story about …

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This past weekend I found myself in Northampton, Massachusetts.  It’s not what you think: No tats, no transgender chanting.  Rather, it was high time, not that kind either, to visit my mother who had taken up residence in the very …

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With the implosion of the French national team this week at the World Cup, I found myself wondering about the role food plays in the consciousness of French identity and how that may have influenced the scandal and chaos.

For …

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The secret to cooking day and night in an expedient way that coaxes flavors from food is: Ingredients.

The truth is: You don’t need many ingredients and you certainly don’t need much time or recipes to get delicious food on …

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