Monthly Archives: March 2011

Duck Variations: Salted Duck Legs, Green Beans, and Cornmeal Dumplings

In the introduction to this recipe from The Whole Beast, Fergus Henderson warns: This is a dish you have to think about a week ahead. That’s what I was thinking as I unpacked my case of duck legs, so I … Continue reading

Posted in food & cooking | Tagged , | 1 Comment

Baby’s First Hydrocolloid Kit

Today I had a revelation: My fascination with food and food chemistry began when I was a child, and it started with a toy. While my friends all begged their parents for Creepy Crawler sets, I asked for – and … Continue reading

Posted in culture, food & cooking, science | Tagged , | 4 Comments

Shiitake Swiss Chard Soup with Hand-Cut Noodles

This is a vegetarian recipe from David Chang, the chef whose menu once proclaimed “We do not serve vegetarian-friendly items here.” It appears in the March 2011 issue of Food and Wine, in an article about Chang’s trip to a … Continue reading

Posted in food & cooking | Tagged , | Comments Off on Shiitake Swiss Chard Soup with Hand-Cut Noodles

Duck Variations: Duck Legs and Carrots

The first time I spent my own money on fine dining was in August of 1980. My girlfriend was visiting on her birthday weekend and I wanted to do something special for her. Somehow I managed to score a reservation … Continue reading

Posted in food & cooking | Tagged , | Comments Off on Duck Variations: Duck Legs and Carrots

Cereal Milk

It’s rare for a cookbook recipe to tell you up front “this is really hard to make,” that’s not how you sell more cookbooks. It’s even rarer for a cookbook author to scrawl “This recipe doesn’t work” across his own … Continue reading

Posted in food & cooking | Tagged , , | Comments Off on Cereal Milk