Get Cooking: French onion soup takes time
The real reason not to make French onion soup (or, for another example, polenta) is the traditional method: the need to babysit a pot on the stove for three hours...
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Get Cooking: Colombian Exchange — The pig
About the pig as food -- about pork — many sayings have been said, and phrases turned well.
Get Cooking: The happy accident of tarte Tatin
I’d always thought that the French apple “pie,” tarte Tatin, was French for “apple pie.” It¶¶Ňőap not; that would be “tarte aux pommes,” a term we don’t use much unless...
Get Cooking: Colombian exchange offered us the potato
For just under one half of the year 1925, two Polish researchers ate no other food than cooked potatoes (mashed with butter; sliced and dressed in olive oil; lightly salted;...
Get Cooking: Catching up on culinary queries
So far this year, you’ve written me 237 emails -- to cajole, congratulate, correct, or question.
Get Cooking: Colombian exchange — the chicken
“Tastes like chicken” has a lot of comic mileage because nearly everyone on the planet is familiar with the fowl. Chicken is on most any menu anywhere (except, of course,...
Here are three versions of posole with winter on its way
I’ve been working on my posole chops because, to invoke an informed, winter’s comin’.
Get Cooking: Inside the world of corn
Many of the Get Cooking columns through fall and into winter will be dedicated to the foods of the Colombian Exchange, that vast interchange of foodstuffs between the New World...
Get Cooking: The table as the great altar of life
My parents died 20 years ago, she in April 1999 from complications of Parkinson's; he, in September 1999 of prostate cancer. That they were only in their mid-70s made it...
The art of pickling those summer vegetables
If you’re going to get into a pickle in the kitchen, you’d best go all the way.