Curious Cook
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This is the only recipe that I offer every year, because these cookies are spectacularly, astonishingly delicious. But their very humble looks are infinitely deceiving. Finished, they look less … more
I’ve made no secret of the fact that I love brownie mix. I also generally fear and loath most other types of pre-fab, chemically enhanced food from a box. But I must confess to you a dirty … more
I have been visiting my new favorite grocery store every Wednesday and aside from always ordering some pizza we’ll have for dinner later, I have two “TO DO” lists. One: I have a grocery list … more
In classic French cuisine, there’s a concept called the Five Mother Sauces. They are the five sauces from which all other sauces come. They are (From Food52): Velouté: Roux + White Stock … more
This week I’m mixing things up a bit, Gentle Reader. Instead of talking about dish, giving you a pic and recipe, I’m going sideways. I’d like to share with you some edible discoveries and … more
“It’s really, really good. And, I’m not even kidding, Debbie.” Damien, one of the sales managers at the dealership will probably end up a millionaire, if I don’t kill him … more
I think some of the funniest people on the planet are the Brits. The Kid would start and finish any list of hilarious U.K. people with Monty Python. But I find just about every aspect of Brits … more
“Now we season it. Where’s the salt and pepper?” A blank look and a couple of very slow blinks. “I don’t have any.” If the child had come to the door dressed in an Easter Bunny … more
Eating out can be tons of fun. But there are also a bunch of drawbacks, as well. Waiting. Not only do you have to wait for a table, you have to wait for a server to take your order. Then the … more
“It tastes like mofongo.” — TV chef Guy Fieri on tasting mofongo for the first time. The line was funny, but also true. Nothing really tastes like that Caribbean dish made of fried … more
You’d think that as much as I love all things spud, I would be a regular gnocchi eater. And if you did, you’d be wrong, Gentle Reader. Until last week, I’ve never in my life had … more
“Yeah, but I didn’t know the cookies would be so good!” — my boss, when I offered him his seventh cookie. He said, “Keep them away from me!” “But when I said I was thinking of … more
You know those tall, blinding, hats that chefs wear? Not the mushroom-shaped ones, but the tall straight ones with pleats? They have stories about that hat (called a “toque blanche”) in the … more
When I took the job at the car dealership, there was one thing I didn’t think of, and one thing I didn’t know. In February, when I accepted this new position, I was thinking about dressing in … more
In the spring a young child’s fancy lightly turns to thoughts of fields of pick your own strawberries. (Apologies to Alfred Lord Tennyson.) When The Kid was little we often visited local farms … more
When people find out that I write a food column, they usually have a couple of questions. “What restaurants do you review?” Although I always have plenty of strong, emphatic opinions, I … more
It took forever and at times seemed like a futile pursuit, but I finally did it. After many years, and many tears, I produced a batch of biscuits that would make any little old Southern lady … more
So, this week I experienced a few new things. After one year, one month, and six days, I hugged The Kid. My child has rheumatoid arthritis and is on immunosuppressants. And because of that has … more
For quite a few years now, it’s been dinner at Monterey — my parents’ neighborhood joint which also happens to be a Mexican restaurant with food so good — that for many years it was the site … more
Chopped is a show on Food Network. Four chefs are confronted by three baskets with four mystery foodstuffs in each. With them, they must cook an appetizer course, then main course, and finally … more
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