24 May 2010
I once took a couple of classes on Thai cooking at a French restaurant in China. Makes sense, no? In point of fact it does, which is the beauty of Shanghai city’s culture (though I am bereaved to know that the pajama party will be ceasing soon). But that is not the subject of my […]
22 April 2010
Ah, rice pudding, rich with raisins! Ah, spaghetti baked with honey and shaved almonds in a buttery dish! Ah, potatoes any way at all… writes MFK Fisher in How to Cook a Wolf, her how-to on the cooking of larger canines and other obscure animals from World War II. I don’t believe I’ve ever had […]
