In many ways, I have given up on television as a form of entertainment — and cooking shows in particular. There is little that seems to catch my interest anymore, as most programming seems to be directed at those with a short attention span and not a whole lot of desire...
It seems I'm not the only one with food snobbery on the brain this week. Julie Powell of the Julie/Julia Project published a very well-written Op-Ed for today's New York Times on organic evangelism (registration required).I like the message she is sending: Organic foods have shifted from a potentially healthier...
To really elevate your flavor experience, prepare this beef sirloin with a continuous baste of butter, shallots and Madeira...
Stacked akimbo in the corner of my kitchen table, now leaning at a somewhat crazy angle, is the two-month-old pile of magazines, journals, newspaper columns, and newsletters about wine....
While training under the watchful eye of Master Chef Zlomke in South Africa, Donna came to learn the benefits of using a richly flavored butter on a pan-seared filet of beef....
Progress is not without its drawbacks. I am infinitely grateful for the innovation technology has brought to our lives; without it, Gastronomic Meditations™ would not even exist. Naturally, however, there are those who will use such innovations to their own devious ends.I was excited and proud to send out the...