Category Archives: Food Writing

Corn and Satisfaction

Posted on April 14, 2011 by Francois Lachance

Scott Peacock on Edna Lewis From 101 Classic Cookbooks – 501 Classic Recipes edited by Marvin J. Taylor and Clark Wolf. She spoke intensely about the importance of food organically grown from open-pollinated seed, and how her brother, a farmer … Continue reading →

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Full Senses Five and Fine Company

Posted on March 31, 2011 by Francois Lachance

Deborah Madison A meal engages all the senses. Although we tend to consider the taste of the food to be primary, our enjoyment is made up of many parts: the aroma of cooking food that can fill a room, the … Continue reading →

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Forkless

Posted on March 30, 2011 by Francois Lachance

Barmecide feasts trace their origin to a tale in the Arabian Nights where a rich prince serves a beggar an imaginary banquet. With that in mind, I present a vignette from Fat by Jennifer McLagan “Bread and Point”. While bread … Continue reading →

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The Dark Side of Green

Posted on March 22, 2011 by Francois Lachance

I have harvested fresh watercress from stream beds — and then enjoyed its pungent taste raw. I’ve also mastered the technique of flash frying watercress in a wok. It turns a splendid emerald that some would call jade. I found … Continue reading →

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Chopping and Tossing

Posted on March 19, 2011 by Francois Lachance

Mollie Katzen. The Enchanted Broccoli Forest “Improvisation Notes” Cooking is a very personal statement, whether you follow a recipe, vary it, or invent your own altogether. The same recipe made by different people on different days and in different kitchens … Continue reading →

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Vegetable Symbolism

Posted on March 12, 2011 by Francois Lachance

Eileen Yin-Fei Lo. From the Earth: Chinese Vegetarian Cooking Scallions were chung, and were to be considered wise because the characgter for “wise” translated as chung ming. And why were they wise? Because scallions are long and hollow, and their … Continue reading →

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Masala Chai & Coffee Cousin

Posted on March 6, 2011 by Francois Lachance

Tasting notes: Cardamom is to coffee as pepper to tea. One I drink black and the other laced with milk. And so for day 1544 06.03.2011

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Boil!

Posted on March 3, 2011 by Francois Lachance

Florence Fabricant on Craig Claiborne He was also available for his readers. Once, in East Hampton, where he had a vacation house with a listed phone number, a desperate cook, attempting one of Claiborne’s recipes for his guests, called him … Continue reading →

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Coming Out of the War

Posted on February 20, 2011 by Francois Lachance

Teacraft: A Treasury of Romance, Rituals & Recipes by Charles and Violet Schaffer (San Francisco: Yerba Buena Press, 1975) Our authors offer us the reminiscence of a character dubbed “Our Man” about the time some thirty years ago [1940s] at … Continue reading →

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Radish Pyrotechnics

Posted on February 13, 2011 by Francois Lachance

Rhea Tregebov. “The fire under control” in no one we know. This is a poem that begins with the collection and consumption of vegetables (such as peppers and rhubarb and of course radishes) and moves on to consider fire that … Continue reading →

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