It is one of those first Spring days, when the sunshine is a welcome addition to the view from my window. Of course, the damn bird is back, but I'm willing to even let him have a day of rejoicing.One grows impatient with this weather: It is a vicious tease,...
Since today is brother Gargantua's birthday, I'm crafting a special dinner for him with some of my favorite flavors. The star of the menu is a lovely Chateaubriand roast with Madeira Butter. The gorgeous flavor profile of this flavored butter has become a family favorite, as it creates an instant sauce...
We were ecstatic to learn yesterday that Adam Curry (Herr Podfather) played our Culinary Podcast Network announcement on his satellite radio/podcast show, the Daily Source Code. He gave us some great words of encouragement, and we subsequently had our highest number of visitors to date. Nice way to kick off...
I've been asked to contribute an essay to an upcoming anthology on food and philosophy, so it is time, at long last, to seal my fate as an official food geek by launching a self-directed study of philosophy on a much deeper level.In just an initial skim, I see interesting...
I wonder if Steve Wasser gets the same questions we did when we were Gastronomic Meditations. For him, I'm fairly certain the inquiries are even more interesting.Gastrologica, Wasser's online magazine and podcast, is one of the most refreshingly irreverent collection of food musings I've seen in a while -- without...
This is one of my favorite times of year, as I'm able to see some of my favorite people shine as the creme de la creme of the American food world is announced. There are several people of particular note this year, some of whom have appeared on our pages,...